Sea Weed, Bell Pepper Salad with Garlic-Sesame Dressing

• 12 ounces seaweed packed in salt water, drain well
• 1 each green bell peppers seeded and thinly sliced
• 1 each sweet red bell peppers seeded and thinly sliced
• 2 each celery stalks thinly sliced
• 1 clove garlic freshly minced
• 1/2 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce, sodium reduced or to taste
• 1 tablespoon rice vinegar or to taste
• 1 pinch red pepper flakes or to taste, optional

1. In a small bowl, add all the dressing ingredients, and whisk until well blended.
2. Set aside.
3. Bring 4 cups of water to a boil in a medium saucepan.
4. Boil the sea weed for about 4 minutes until becomes softer.
5. Add into iced water, drain well and transfer into a large mixing bowl.
6. Add the bell peppers and celeries into the large bowl.
7. Pour the dressing over, and toss until well combined.
8. Chill in the fridge for at least 20 minutes or overnight.
9. Serve chilled.
10. Note: The sea weed I used in this recipe was already sliced into strips, and packed in the salt water.
11. You may find larger sheet sea weed packed in salt water as well, rinse it well and thinly slice it.

salt, green bell peppers, sweet red bell peppers, celery stalks, clove garlic, sesame oil, vegetable oil, soy sauce, rice vinegar, red pepper

Taken from recipeland.com/recipe/v/sea-weed-bell-pepper-salad-garl-53463 (may not work)