There is a shortcut if you don’t feel like heating up the oil. You can simply add a spoonful of homemade chili oil to the seaweed salad. It’s a condiment I usually have on hand and it further shortens the prep time. The seaweed salad will come out super tasty as well.
If you bought dried seaweed, you’ll need to rehydrate it before using. To do so, simply submerge the seaweed in hot water and let it sit for 10 to 15 minutes, or until tender.
If you’re lucky, you might find fresh seaweed sold in your Asian market or local Chinatown. You can spot it in room temperature (some time refrigerated) as pliant, forest-green sheets, sliced into smaller strips or even tied into adorable little butterfly knots.
3. Garlic infused oil
Edible seaweed comes in all shapes and sizes and is used differently. For example, the thin and tender wakame is often used in Japanese seaweed salad and soup. The Small needle-like hijiki is used in stews and appetizers. The Chinese seaweed salad requires the thick meaty seaweed (or kombu).
We add seaweed to various dishes to add texture, flavor, and nutrition. For example, my mom sometimes adds a thin type of seaweed (rehydrated dried wakame) to egg drop soup. She uses thick-cut seaweed strips (like in this recipe) to braise pork to cut the grease and infuse a rich taste into the sauce. The seaweed will end up tasting so good served with the sauce.
No matter whether you’re using rehydrated or fresh seaweed, you’ll need to boil it before making the salad. The boiling time varies depending on how the seaweed is cut, its thickness, and the texture. I found that sometimes it takes as little as 10 minutes to cook, and other times it takes up to 20 minutes. The best way to go is to keep an eye on the seaweed and taste it until it reaches your desired texture. When it’s finished cooking, the seaweed should turn tender but not mushy. Like pasta, you can cook it until al dente if you prefer a chewy texture. Or cook it until very tender (which is the way I prefer).
It’s a common practice to heat up some oil with dried chili peppers and pour it over the seaweed salad. It will quickly “cook” the ginger and garlic in the sauce, making them less pungent and more aromatic.
Fruit Salad is a vigorous hybrid that displays a classic indica growth pattern. Wide leaves, prolific secondary shoot development, and dense, gooey buds are to be expected. After only 7–8 weeks of flowering, indoor yields can reach up to 600g/m². Outdoor yields can be monstrous as well, with the potential for 1kg/plant harvests in the autumn.
To create a connoisseur-grade strain, only the dankest ingredients will do. Agent Orange, Banana Kush, and Strawberry come together in this delicious cannabis cocktail. Fruit Salad is a dank blend of fruity aromas and flavours that are sure to delight even the most demanding connoisseur. This indica-dominant hybrid with a diverse background is a taste of the exotic.
Fruit Salad is the tasty, high-THC hybrid you’ve been waiting for. Dicing the genetics of Agent Orange, Banana Kush, and Strawberry makes for an all-new, delicious hybrid. Fruit Salad is bursting with flavour, but that’s not all. This strain is a heavyweight indica-dominant producer with the potential for 21.7% THC buds. And flowering finishes in just 7–8 weeks!
Fruit Salad (Expert Seeds) Feminized
The sativa influences of this strain you’ll notice post-harvest. Within tokes, a cerebral surge will boost your mood before the physical tranquilising indica aspect takes hold. And if you’re not drooling already, Fruit Salad is highly potent, boasting up to 21.7% THC. She may seem too good to be true, but this cannabis cornucopia is 100% real.