Asian Mussel Salad
Mussels provide protein, iodine, and vitamin B12, while sesame, soy sauce, and a little sriracha make the salad full of flavor without extra starch. Carrot and celery keep it crisp, so it works well as a fresh and satisfying keto meal.
Salad
Coarsely grate carrot (150 g). Peel the tough strings from celery (80 g) and slice it thinly, finely chop green onion (40 g), crush and chop garlic (25 g), and slice chili pepper (5 g) into rings.
Heat sesame oil (30 g) in a pan. Quickly fry garlic (25 g) and chili pepper (5 g) until fragrant, add mussels (200 g), and cook for another 1.5-2 minutes until the excess liquid evaporates. Stir in green onion (40 g) and remove from the heat.
Dressing
Mix mayonnaise (homemade or sugar-free) (30 g), soy sauce (20 g), sesame seeds (6 g), Sriracha hot sauce (10 g), and table salt (2 g) until smooth.
Combine carrot (150 g), celery (80 g), the warm mussels (200 g), and the dressing in a large bowl. Crush nori (5 g), mix most of it into the salad, and reserve a little for serving. Chill the salad for 15 minutes.
Toss the salad once more before serving, transfer it to a plate, and scatter the remaining nori (5 g) over the top.
Additional articles
If you have any questions about the recipe "Asian Mussel Salad", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
