How to Make Vegan Seaweed Jelly Salad – A Light and Refreshing Summer Dish

Vegan seaweed jelly salad is an ideal dish for hot summer days, offering a refreshing sweet-and-sour flavor and an irresistibly crunchy texture. With simple, easy-to-find ingredients, this salad is not only suitable for vegetarians and vegans but also appealing to anyone who enjoys healthy cuisine. Let’s discover how to make seaweed jelly salad at home with Vo Uy Vegan Restaurant!

Why Is Vegan Seaweed Jelly Salad Loved by So Many People?

Vegan seaweed jelly salad is a popular appetizer thanks to the harmonious combination of crunchy seaweed jelly, refreshing vegetables and sweet-and-sour vegan fish sauce. It is an ideal choice for family meals or gatherings, especially on hot summer days. Besides being delicious, the salad also offers nutritional benefits from its nutrient-rich ingredients.

• Outstanding features: The salad has attractive colors, a balanced sweet-and-sour flavor and can be prepared in 30 minutes.
• Health benefits: Seaweed jelly may provide fiber and certain minerals. Its nutritional content varies depending on the type of seaweed and how it is prepared, so it should be consumed in suitable portions as part of a varied diet.
• Why it is popular: It is suitable for vegetarians, vegans, people on a diet or anyone who wants to enjoy a light and healthy dish.

Vegan seaweed jelly salad is more than just a dish; it is also a way to care for your health and bring something new to your daily menu. Join Vo Uy Vegan Restaurant to learn how to prepare the ingredients for the perfect salad!

Ingredients for Vegan Seaweed Jelly Salad

To make a delicious vegan seaweed jelly salad, prepare all the ingredients listed below. Choose fresh, clean ingredients to ensure the flavor and quality of the dish:

• Dried or salted seaweed jelly: 100g (choose crunchy, ivory-colored seaweed that has not been chemically bleached).
• Cucumber: 1 (remove the seeds and cut into thin strips to retain its crunchiness).
• Carrot: 1 small carrot (cut into thin strips to add color and natural sweetness).
• Grey oyster mushrooms: 100g (shred and briefly sauté for a chewier texture).
• King oyster mushroom: 1 (cut into strips and briefly sauté for additional flavor).
• Yellow bell pepper: 1 (cut into strips to make the dish more visually appealing).
• Mild horn chilies: 2 (cut into strips to add texture).
• Fresh herbs: Spearmint and Vietnamese coriander (10g, finely chopped for additional aroma).
• Roasted peanuts: 30g (lightly crushed and sprinkled on top for a nutty crunch).
• Ingredients for the vegan fish sauce dressing: 4 tablespoons vegan fish sauce, 5 tablespoons sugar, 2 tablespoons lime juice, 2 tablespoons chili sauce, minced garlic and chili (optional).

Tips for choosing ingredients:

• Choose seaweed jelly from coastal areas such as Cam Ranh, Nha Trang or Binh Thuan to ensure the best crunchiness and quality.
• Distinguish seaweed jelly, which has round stems and tree-like branches, from duck-foot seaweed, which has flat stems and membrane-like branches, to avoid confusion.
• Prioritize fresh, organic vegetables to preserve their natural sweetness and ensure food safety.

Carefully selecting the ingredients will help the seaweed jelly salad achieve its best flavor. Now, move on to preparing the ingredients for the mixing process.

How to Make Refreshing Vegan Seaweed Jelly Salad for Summer

Proper preparation is essential for helping seaweed jelly retain its fresh, crunchy texture without an unpleasant odor. Below are detailed instructions for preparing each ingredient:

Preparing the seaweed jelly:

• Soak dried seaweed jelly in cold water for 15–20 minutes, or 1–2 hours if it is very dry and hard, until fully expanded. Rinse it two or three times to remove sand and salt.
• Squeeze the seaweed jelly with 1 tablespoon of lime juice to remove the unpleasant odor and make the salad more fragrant.
• Cut the seaweed jelly into bite-sized pieces of approximately 3–5cm and drain thoroughly.

Preparing the vegetables:

• Cucumber: Remove the seeds, cut into thin strips and soak in lightly salted water for 10 minutes to keep it fresh and crunchy.
• Carrot: Cut into strips and squeeze with a little salt and sugar to help it absorb the seasoning, reduce its pungency and increase its sweetness.
• Bell pepper and horn chilies: Wash, remove the seeds and cut into thin strips to add color and texture to the salad.

Preparing the mushrooms: Wash the grey oyster and king oyster mushrooms, then briefly sauté them with 1 teaspoon of cooking oil and a little salt to retain their chewy texture and enhance their flavor.

Thorough preparation not only cleans the ingredients but also ensures the salad has the perfect texture. Next, learn how to make the vegan fish sauce dressing—the soul of the salad.

How to make the seaweed jelly salad dressing

The vegan fish sauce dressing determines the success of the vegan seaweed jelly salad, providing a harmonious sweet, sour and salty flavor that stimulates the taste buds. Below is the recipe:

Ingredients for the vegan fish sauce dressing:

• 4 tablespoons vegan fish sauce (choose a quality product that is not too salty).
• 5 tablespoons sugar (white sugar or palm sugar for additional natural sweetness).
• 2 tablespoons lime juice (or rice vinegar for a milder flavor).
• 2 tablespoons chili sauce (adjust according to taste).
• Minced garlic and chili (optional; you can omit them if you avoid the five pungent spices).

How to mix the dressing:

• Dissolve the sugar in the vegan fish sauce and stir until the sugar has completely dissolved.
• Add the lime juice and chili sauce, then stir well to create a smooth mixture.
• Add minced garlic and chili if you prefer a stronger flavor.
• Divide the dressing into two portions: use one portion for mixing the salad and serve the other as a dipping sauce.

Tips for making the vegan fish sauce dressing: Taste the dressing before mixing it with the salad and adjust the sweet, sour and salty flavors according to your preference. For a milder flavor, replace the lime juice with rice vinegar or add a little filtered water. Properly prepared vegan fish sauce will help the ingredients blend together and create a delicious seaweed jelly salad. Now, move on to the steps for preparing the dish.

Simple Steps for Making Vegan Seaweed Jelly Salad

In just 30 minutes, you can prepare an appealing, crunchy vegan seaweed jelly salad at home. Follow the steps below to ensure the dish turns out properly:

• Step 1: Prepare the ingredients: Make sure all the ingredients have been thoroughly prepared and completely drained to prevent the salad from becoming watery.
• Step 2: Mix the salad: Place the seaweed jelly, cucumber, carrot, bell pepper, horn chilies, grey oyster mushrooms and king oyster mushroom in a large bowl. Pour in half of the prepared vegan fish sauce dressing and mix evenly so that every ingredient absorbs the seasoning.
• Step 3: Finish the salad: Add the chopped spearmint and Vietnamese coriander, then mix gently to preserve the distinctive aroma of the herbs. Sprinkle roasted peanuts or vegan fried shallots on top for additional richness and crunchiness.
• Step 4: Presentation: Transfer the salad to a plate and garnish with fresh herb leaves or a carved chili flower to make it more visually appealing.

An attractive presentation will stimulate the appetite and provide a wonderful dining experience. Next, discover several tips for making the salad even more delicious.

If you enjoy sweet-and-sour salads, you can also learn how to make vegan mango salad here!

Tips for Making Vegan Seaweed Jelly Salad More Delicious

To achieve the perfect flavor and texture for vegan seaweed jelly salad, apply the following tips:

• Soak the seaweed jelly for the correct amount of time, approximately 15–20 minutes, to retain its crunchiness. Avoid soaking it for too long, as this can make the seaweed soft and affect its texture.
• Mix the salad immediately before serving to prevent the vegetables from releasing water and to retain their freshness and crunchiness.
• Serve the salad with grilled rice paper or vegan prawn crackers to enhance the dining experience and add variety to the meal.
• Store dried seaweed jelly in a cool, dry and well-ventilated place away from direct sunlight to preserve its crunchiness and quality.

These simple tips will help elevate your vegan seaweed jelly salad, making it both delicious and visually appealing. Continue exploring the nutritional value of this dish.

Discover more: Top 3 Delicious Vegan Salads at Vo Uy to choose your favorite flavor for your meal.

Enjoy Vegan Lemongrass and Kumquat Seaweed Jelly Salad at Vo Uy Vegan Restaurant

Vo Uy Vegan Restaurant in Go Vap is an ideal destination for anyone who loves peaceful and creative vegan cuisine. One of its highlights is vegan lemongrass and kumquat seaweed jelly salad, a unique version that combines the refreshing crunchiness of seaweed jelly with the fragrant aroma of lemongrass and the light sourness of kumquat. The vegan fish sauce is specially prepared with fresh kumquat juice and thinly sliced lemongrass, creating a new and appetizing flavor compared with traditional vegan seaweed jelly salad.

Contact information:

• Address: 47 Street No. 3, CityLand Park Hills Residential Area, Ward 10, Go Vap District, Ho Chi Minh City.
• Hotline: 0902 353 527
• Website: https://nhahangvouy.com/.
• Fanpage: https://www.facebook.com/nhahangchayvouy.
• Google Maps: Google Maps link

Visit us to experience the unique dishes on Vo Uy’s vegan menu and enjoy a refined vegan dining atmosphere. It will be the perfect highlight of your summer meals!