Asian Mussel Salad

Mussels, Carrot, Celery, Green onion, Sesame oil, Garlic, Chili pepper, Nori, Mayonnaise (homemade or sugar-free), Soy sauce (sugar-free), Sriracha hot sauce, Sesame, Table salt

Slice: 10 min. Fry: 3 min. Mix: 5 min. Chill in the refrigerator: 15 min.

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.