Simple and Refreshing Seaweed Salad Recipe for Hot Days

Seaweed salad is a refreshing dish loved for its light flavour and pleasantly crunchy texture. With just a few familiar ingredients, you can prepare a delicious seaweed salad to complement any meal. In this article, Vô Úy Vegetarian Restaurant will guide you through how to make this refreshing seaweed salad step by step.

Seaweed Salad – A Refreshing Appetiser for Summer

Seaweed salad is a popular appetiser appreciated for its refreshing taste and unique texture. The dish typically features glossy greenish-brown strands of seaweed tossed with fresh vegetables such as carrots, cucumber, onions, or toasted sesame seeds. When served, the salad looks vibrant and colourful, with the seaweed blending beautifully with the fresh vegetables. The main ingredients usually include soaked dried seaweed, fresh vegetables, and a sweet and sour dressing made with vinegar, sugar, vegetarian fish sauce, or soy sauce.

When enjoyed, seaweed salad offers the signature crunchy and chewy texture of seaweed, while the sweet, sour, and lightly savoury dressing creates a balanced flavour that is easy to enjoy. Thanks to its light and refreshing taste, it is commonly served as an appetiser for family meals or small gatherings. Many people also enjoy seaweed salad because it is not heavy or greasy, and the fresh vegetables make it especially suitable for hot weather or whenever you want to add variety to your daily meals.

Two Refreshing and Unique Seaweed Salad Recipes

Vô Úy Vegetarian Restaurant introduces two refreshing and flavourful seaweed salad recipes that are perfect for adding variety to your family meals. With simple ingredients and quick preparation, you can easily make these delicious vegetarian salads at home.

Five-Colour Vegetarian Seaweed Salad Recipe

Five-colour vegetarian seaweed salad is a refreshing dish featuring colourful fresh vegetables and crunchy sea grapes. Not only is it visually appealing, but it also offers a harmonious sweet and sour flavour, making it an excellent appetiser or side dish for family meals. Follow the recipe below from Vô Úy Vegetarian Restaurant.

Ingredients

• 100 g sea grapes (rong sụn)
• 1 cucumber
• 1 carrot
• 100 g grey oyster mushrooms
• 1 king oyster mushroom
• 1 yellow bell pepper
• 2 mild red chillies
• 6 calamansi limes
• A little mint
• A little crushed roasted peanuts

Seasonings:

• 4 tablespoons vegetarian fish sauce
• 1 tablespoon chilli sauce
• 5 tablespoons sugar
• ½ tablespoon salt
• 2 teaspoons cooking oil

How to Make Five-Colour Vegetarian Seaweed Salad at Home

Step 1: Prepare the Ingredients

First, rinse the sea grapes thoroughly two to three times to remove any sand or impurities. Soak them in water for about 15 minutes to reduce their natural saltiness. Once the sea grapes have softened, rinse them again, drain well, and cut them into bite-sized pieces.

Wash the cucumber, remove the seeds, and cut it into thin strips. Peel and wash the carrot before shredding or slicing it into thin matchsticks. Place both the cucumber and carrot in a bowl, add a little salt, mix well, and let them rest for about 15 minutes to release excess moisture. Gently squeeze out the liquid before using.

Wash the king oyster mushroom and slice it into thin strips. Wash the grey oyster mushrooms and tear them into smaller pieces. Heat a frying pan with cooking oil and quickly sauté all the mushrooms for about three minutes until just cooked. Turn off the heat and allow them to cool. Remove the seeds from the yellow bell pepper and dice it. Slice the red chillies into thin strips, reserving some finely chopped chilli for the dipping sauce.

Step 2: Prepare the Dressing

Squeeze the calamansi juice into a bowl and remove the seeds. Add the vegetarian fish sauce, sugar, and chilli sauce, then stir until the sugar has completely dissolved. Divide the dressing into two portions: one for tossing the salad and the other mixed with chopped chilli to serve as a dipping sauce.

Step 3: Toss the Salad

Place the sea grapes, cucumber, carrot, sautéed mushrooms, yellow bell pepper, and sliced chillies into a large mixing bowl. Pour over the salad dressing and gently toss until everything is evenly coated. Finally, add the chopped mint and crushed roasted peanuts, mix once more, and the colourful vegetarian seaweed salad is ready to serve.

Sea Grapes Salad Recipe

This dish is called sea grapes salad because it uses rong sụn, a type of seaweed with a naturally crunchy texture similar to jelly. When combined with fresh vegetables and mushrooms, it creates a refreshing yet flavourful vegetarian salad. It is a simple dish that is perfect for light meals or family dining.

Ingredients

• 70 g sea grapes
• 100 g brown oyster mushrooms
• 50 g straw mushrooms
• 1 king oyster mushroom
• 1 cucumber
• ½ carrot
• 20 g coriander or Thai basil
• 1 large red chilli

Seasonings:

• 2 tablespoons vegetarian fish sauce
• 2 tablespoons lime juice
• 2 tablespoons chilli sauce
• 1 teaspoon vegetarian seasoning powder
• 5 tablespoons sugar
• ½ teaspoon cooking oil

Instructions

Step 1: Prepare the Ingredients

Soak the sea grapes in cold water for 1–2 hours to remove excess salt and sand, changing the water several times during soaking. Rinse thoroughly, drain well, and cut into bite-sized pieces.

Wash the cucumber, remove the seeds, and julienne it. Peel and shred the carrot. Remove the seeds from the chilli and slice it thinly. Wash the oyster mushrooms and tear them into smaller pieces. Slice the king oyster mushroom into bite-sized pieces and thinly slice the straw mushrooms. Wash the coriander or Thai basil, drain well, and chop roughly.

Step 2: Sauté the Mushrooms

Heat a frying pan over high heat and add the cooking oil. Add all the mushrooms and stir-fry over high heat. Season with vegetarian seasoning powder and a little sugar, then cook for 5–7 minutes until fragrant and fully cooked. Remove from the heat and allow to cool.

Step 3: Prepare the Dressing

Combine the sugar, vegetarian fish sauce, lime juice, and chilli sauce in a bowl. Stir well until the sugar has completely dissolved and the dressing is fully blended.

Step 4: Toss the Salad

Place the sea grapes, cucumber, carrot, chilli, and sautéed mushrooms into a large bowl and gently mix. Pour over the dressing and toss carefully until all the ingredients are evenly coated. Finally, add the chopped coriander or Thai basil, toss once more, and the salad is ready to serve.

Step 5: Finished Dish

Sea grapes salad is beautifully colourful, combining crunchy sea grapes with fragrant mushrooms, refreshing cucumber, and sweet carrot to create a light yet satisfying vegetarian dish. It is easy to prepare and perfect for adding variety to everyday meals.

Why Is Seaweed Salad at Vô Úy So Popular?

At Vô Úy Vegetarian Restaurant, seaweed salad is one of the most popular appetisers among diners. The dish impresses at first glance with its elegant presentation, combining crunchy sea grapes with colourful fresh vegetables. Every bite delivers the refreshing flavour of seaweed together with its signature crisp texture, creating a light yet memorable appetiser.

Fresh Ingredients Carefully Prepared

At Vô Úy Vegetarian Restaurant, every dish is prepared using fresh, carefully selected ingredients. The sea grapes are meticulously cleaned to preserve their natural crunch, while every accompanying vegetable is chosen for its freshness and quality. As a result, the salad delivers a balanced, refreshing flavour that is both light and satisfying.

A Diverse Menu with Carefully Crafted Dishes

Beyond seaweed salad, Vô Úy Vegetarian Restaurant offers a wide variety of delicious vegetarian dishes. Every item on the menu is thoughtfully prepared, from selecting fresh ingredients to the cooking process, ensuring refined flavours and consistently high quality.

Warm Atmosphere and Attentive Service

Vô Úy Vegetarian Restaurant provides an elegant yet cosy atmosphere, making it an ideal destination for family meals, gatherings with friends, or peaceful vegetarian dining. Our friendly staff always provide prompt and attentive service, ensuring every guest enjoys a comfortable dining experience.

If you would like to enjoy refreshing seaweed salad along with many other delicious vegetarian dishes, visit Vô Úy Vegetarian Restaurant at 47 Street No. 3, CityLand Park Hills Residential Area, Ward 10, Go Vap District, Ho Chi Minh City. Our welcoming atmosphere and diverse menu promise a memorable vegetarian dining experience.

Frequently Asked Questions About Seaweed Salad

Which Type of Seaweed Is Best for Seaweed Salad?

The most commonly used seaweed for this salad is rong sụn (sea grapes) because of its naturally crunchy texture and suitability for salads. Some recipes also use soaked dried seaweed to create a different flavour and texture.

How Long Should Dried Seaweed Be Soaked?

Dried seaweed should generally be soaked in clean water for 15–30 minutes, or until fully rehydrated. Afterwards, rinse it several times to remove excess salt and impurities before preparing the salad.

How Long Can Seaweed Salad Be Stored?

Seaweed salad is best enjoyed immediately after mixing to preserve its crisp texture and fresh flavour. If necessary, it can be refrigerated for 4–6 hours, although it tastes best when served fresh.

Conclusion

In this article, Vô Úy Vegetarian Restaurant has shared two simple seaweed salad recipes that you can easily prepare at home. These refreshing, crunchy salads are perfect for adding variety to family meals or enjoying during the weekend. If you love wholesome vegetarian cuisine served in a warm and welcoming atmosphere, visit Vô Úy Vegetarian Restaurant to explore our diverse menu featuring vegetarian hot pots, rice dishes, salads, appetisers, and many other delicious main courses.