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

Seaweed jelly salad (gỏi rong sụn chay) is the perfect dish for hot summer days, offering a delightful balance of sweet and tangy flavors with an irresistible crunchy texture. Made from simple and easy-to-find ingredients, this vibrant vegan salad is not only ideal for plant-based eaters but also appeals to anyone seeking a healthy and refreshing meal. Let’s discover how to make this delicious seaweed jelly salad at home with Vo Uy Vegan Restaurant!

Why Seaweed Jelly Salad Is So Popular

This refreshing appetizer has become a favorite thanks to its unique texture and balanced taste. It combines the natural crunchiness of seaweed jelly with the freshness of vegetables and a tangy-sweet vegan fish sauce. Whether served at a cozy family meal or a summer gathering, this dish always leaves a memorable impression.

What Makes It Special:

  • Colorful and Appetizing: With its vibrant mix of greens, oranges, and reds, the salad is a feast for the eyes as well as the taste buds. It can be prepared in just 30 minutes.

  • Nutritional Benefits: Seaweed jelly is packed with fiber, vitamins A, B, and C, and essential minerals like iodine and calcium. It supports digestion, helps cool the body, and promotes thyroid health.

  • Diet-Friendly: This salad is perfect for vegans, those on a plant-based diet, or anyone looking to enjoy a light and nutritious meal.

Vegan seaweed jelly salad is more than a refreshing appetizer—it’s a smart way to care for your health while adding variety to your daily meals. Stay tuned with Vo Uy Vegan Restaurant as we walk you through the ingredients and simple steps to create the perfect seaweed salad at home.

Why Seaweed Jelly Salad Is So Popular

Why Seaweed Jelly Salad Is So Popular

Ingredients for Vegan Seaweed Jelly Salad

To make a delicious and refreshing vegan seaweed jelly salad, you’ll need the following fresh, clean ingredients. Using high-quality produce will enhance both the taste and nutritional value of your dish.

Main Ingredients

  • Dried or salted seaweed jelly: 100g
    (Choose crunchy, ivory-colored strands without chemical bleaching)

  • Cucumber: 1 piece
    (Deseeded and thinly sliced to keep it crisp)

  • Carrot: 1 small
    (Julienned for color and natural sweetness)

  • Grey oyster mushrooms: 100g
    (Shredded and lightly sautéed for chewy texture)

  • King oyster mushroom: 1 stalk
    (Julienned and briefly sautéed for added flavor)

  • Yellow bell pepper: 1 piece
    (Thinly sliced for visual appeal)

  • Mild red chili (non-spicy): 2 pieces
    (Thinly sliced for texture and color)

  • Fresh herbs: 10g mint and Vietnamese coriander
    (Finely chopped to enhance aroma)

  • Roasted peanuts: 30g
    (Crushed for a crunchy, nutty topping)

Ingredients for Vegan Seaweed Jelly Salad

Ingredients for Vegan Seaweed Jelly Salad

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, to taste)

Tips for Choosing the Best Ingredients

  • Select seaweed jelly from coastal areas like Cam Ranh, Nha Trang, or Binh Thuan for the best crunch and quality.

  • Make sure you’re using true seaweed jelly (round strands, branch-like structure), not to be confused with Eucheuma or Gracilaria (flat and membrane-like strands).

  • Choose organic vegetables whenever possible to preserve their natural sweetness and ensure food safety.

Carefully selecting your ingredients is the key to achieving the perfect vegan seaweed jelly salad. Now that your ingredients are ready, let’s move on to the preparation and mixing steps!

How to Make Refreshing Vegan Seaweed Jelly Salad for Summer

Proper preparation is the key to maintaining the crisp texture, fresh flavor, and removing the fishy smell of seaweed jelly. Below is a step-by-step guide for each ingredient:

Preparing the Seaweed Jelly

  • Soak dried seaweed jelly in cold water for 15–20 minutes (or 1–2 hours if very dry) until fully expanded. Rinse 2–3 times to remove sand and salt.

  • Squeeze the soaked seaweed with 1 tablespoon of lime juice to neutralize the odor and enhance aroma.

  • Cut the seaweed into bite-sized pieces (about 3–5cm) and let drain.

Preparing the Vegetables

  • Cucumber: Remove seeds, julienne into thin strips, and soak in lightly salted water for 10 minutes to retain crispness.

  • Carrot: Julienne and toss with a bit of salt and sugar to reduce pungency and enhance natural sweetness.

  • Bell pepper & mild chili: Remove seeds, slice thinly to add color and texture to the salad.

Preparing the Vegetables

Preparing the Vegetables

Preparing the Mushrooms

  • Grey oyster mushrooms & king oyster mushrooms: Rinse well, then sauté briefly with 1 teaspoon of cooking oil and a pinch of salt to enhance flavor and retain chewiness.

Proper ingredient preparation ensures not only cleanliness but also ideal texture and taste for your vegan seaweed jelly salad. Now, let’s move on to making the vegan fish sauce dressing—the soul of the dish.

How to Make Vegan Dressing for Seaweed Jelly Salad

The vegan fish sauce dressing is the heart of this salad, offering a perfectly balanced blend of sweet, sour, and salty flavors that awaken your palate. Here’s the authentic recipe:

Ingredients for Vegan Dressing

  • 4 tablespoons vegan fish sauce (choose a high-quality one that isn’t too salty)

  • 5 tablespoons sugar (white sugar or palm sugar for natural sweetness)

  • 2 tablespoons lime juice (or rice vinegar for a milder flavor)

  • 2 tablespoons chili sauce (adjust based on your spice preference)

  • Minced garlic and chili (optional – skip if avoiding pungent ingredients)

How to Mix the Dressing

  1. Dissolve sugar into the vegan fish sauce and stir until fully melted.

  2. Add lime juice and chili sauce, whisking well to form a smooth, balanced mixture.

  3. If desired, stir in minced garlic and chili for a stronger, more aromatic taste.

  4. Divide into two portions: one for tossing the salad, the other for dipping sauce.

How to Mix the Dressing

How to Mix the Dressing

Tips for a Perfect Vegan Dressing

  • Taste and adjust the balance of sweet–sour–salty before mixing with the salad.

  • For a milder flavor, substitute lime juice with rice vinegar or add a splash of filtered water.

  • A well-balanced vegan dressing brings harmony to all ingredients, making your seaweed jelly salad truly stand out.

Up next, we’ll walk through the final steps to assemble and serve this refreshing vegan dish!

How to Make Vegan Seaweed Jelly Salad at Home

With just 30 minutes, you can create a delicious and crunchy vegan seaweed jelly salad right in your kitchen. Follow these simple steps to get it just right:

Step 1: Prep All Ingredients

Ensure all ingredients are properly prepped and thoroughly drained. This prevents the salad from becoming soggy during mixing.

Step 2: Toss the Salad

In a large mixing bowl, combine seaweed jelly, cucumber, carrot, bell pepper, chili, grey oyster mushroom, and king oyster mushroom.
Pour in half of the vegan dressing and gently toss until all ingredients are evenly coated with flavor.

Step 3: Add Herbs & Garnishes

Add chopped mint and Vietnamese coriander. Toss lightly to preserve the fresh herb aroma.
Top with roasted crushed peanuts or vegan fried shallots for an extra layer of crunch and richness.

Step 4: Plate & Decorate

Transfer to a serving plate. Garnish with extra herbs or chili flowers for a vibrant and appetizing presentation.

A beautifully presented salad enhances the dining experience and elevates the dish visually. Let’s check out some expert tips to make your seaweed salad even better.

Pro Tips for a Perfect Seaweed Jelly Salad

To achieve the best flavor and texture for your vegan seaweed jelly salad, keep these tips in mind:

  • Soak properly: Keep seaweed soaking time to 15–20 minutes only. Over-soaking can make it too soft and ruin the texture.

  • Toss just before serving: This helps retain the freshness and crunch of the vegetables.

  • Pair with crispy sides: Serve with vegan rice crackers or plant-based prawn chips for a more exciting dining experience.

  • Store dried seaweed properly: Keep in a dry, cool place away from sunlight to preserve its crispness and quality over time.

These simple techniques will take your salad to the next level in both taste and presentation. Now, let’s explore a unique variation of this dish.

Try the Lemongrass Kumquat Seaweed Jelly Salad at Vo Uy Vegan Restaurant

Located in Go Vap, Ho Chi Minh City, Vo Uy Vegan Restaurant is a must-visit for lovers of refined and creative plant-based cuisine. One of the restaurant’s signature dishes is the vegan lemongrass kumquat seaweed jelly salad—a modern twist on the classic version.

This salad features the signature crunch of seaweed jelly paired with the zesty aroma of lemongrass and the citrusy brightness of fresh kumquat juice. The dressing is specially made with kumquat extract and thinly sliced lemongrass, offering a unique and refreshing flavor that sets it apart from the traditional version.

Try the Lemongrass Kumquat Seaweed Jelly Salad at Vo Uy Vegan Restaurant

Try the Lemongrass Kumquat Seaweed Jelly Salad at Vo Uy Vegan Restaurant

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