River Weed Salad (Mekong Weed) Recipe

Dried river weed: This is the star ingredient, providing a unique earthy flavor and chewy texture.

Cherry tomatoes: These add a burst of sweetness and color to the salad.

Cucumber: Provides a refreshing crunch to balance the other textures.

Fish sauce: Adds a salty, umami depth to the dressing.

Lime juice: Freshly squeezed lime juice gives the salad a tangy brightness.

Sugar: Balances the acidity and saltiness in the dressing.

Garlic: Adds a pungent, aromatic kick to the salad.

Crushed peanuts: These add a delightful crunch and nutty flavor to the finished dish.

When soaking the dried river weed, ensure the water is warm but not hot to preserve its delicate texture. After soaking, gently squeeze out excess water to prevent the salad from becoming too watery. This step helps the river weed absorb the flavors of the fish sauce, lime juice, and garlic more effectively, enhancing the overall taste of the dish.

• dried river weed - Substitute with nori sheets: Nori sheets have a similar texture and umami flavor, making them a good alternative to dried river weed.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a suitable replacement for cherry tomatoes.

• sliced cucumber - Substitute with zucchini slices: Zucchini has a similar crunch and mild flavor, which can mimic the texture of cucumber.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar salty and umami flavor, making it a good alternative for fish sauce.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice has a similar acidity and citrus flavor, which can replace lime juice effectively.

• sugar - Substitute with honey: Honey adds a similar sweetness and can be used as a natural sweetener in place of sugar.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent than fresh minced garlic.

• crushed peanuts - Substitute with crushed cashews: Crushed cashews offer a similar crunch and nutty flavor, making them a good alternative to peanuts.

• To store your river weed salad, place it in an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Keep the container in the refrigerator. The salad will stay fresh for up to 2 days, but it's best enjoyed within the first 24 hours to retain the crispness of the cherry tomatoes and cucumber.
• If you need to store the salad for longer, consider keeping the dressing separate. Mix the fish sauce, lime juice, sugar, and garlic in a small jar and refrigerate. Combine with the vegetables and river weed just before serving.
• To freeze the river weed, soak it in warm water, drain, and then pat dry. Place the dried river weed in a freezer-safe bag, removing as much air as possible before sealing. It can be frozen for up to 3 months.
• When ready to use the frozen river weed, thaw it in the refrigerator overnight. Once thawed, follow the recipe instructions to prepare the salad.
• Avoid freezing the entire salad as the cherry tomatoes and cucumber will lose their texture and become mushy upon thawing.
• If you have leftover crushed peanuts, store them in an airtight container at room temperature. They can be added to the salad just before serving to maintain their crunch.

• Gently warm the river weed salad in a non-stick skillet over low heat for 2-3 minutes, stirring occasionally to ensure even heating without overcooking the cherry tomatoes and cucumber.

• Place the salad in a microwave-safe dish, cover with a damp paper towel, and microwave on medium power for 1-2 minutes. Check and stir halfway through to avoid overheating the fish sauce and lime juice dressing.

• For a more refreshing option, consider serving the river weed salad cold. Simply let it come to room temperature for about 15-20 minutes before enjoying. This method retains the crunchiness of the vegetables and the tangy flavor of the lime juice.

• If you prefer a slightly warm salad, place the river weed salad in a heatproof bowl and set it over a pot of simmering water (double boiler method) for about 5 minutes, stirring occasionally. This gentle heating method helps maintain the texture and flavor of the crushed peanuts and minced garlic.

• Avoid reheating the salad in an oven, as this can dry out the river weed and make the vegetables soggy.

• Mixing bowl: A large bowl used to combine and mix all the salad ingredients together.

• Measuring cups: Used to measure out the correct amounts of cherry tomatoes, cucumber, and other ingredients.

• Measuring spoons: Essential for accurately measuring the fish sauce, lime juice, and sugar.

• Garlic press: Handy for mincing the garlic clove quickly and efficiently.

• Knife: Used to slice the cucumber and halve the cherry tomatoes.

• Cutting board: Provides a safe and clean surface for cutting the vegetables.

• Colander: Useful for draining the soaked river weed after it has been rehydrated.

• Serving bowl: A bowl to present the finished salad attractively.

• Spoon: For tossing the salad ingredients together in the mixing bowl.

• Peanut crusher: A tool to crush the peanuts, if they are not pre-crushed.

Soak in advance: Soak the dried river weed in warm water the night before to save time on the day of preparation.

Pre-chop vegetables: Slice the cucumber and halve the cherry tomatoes ahead of time and store them in the fridge.

Ready-made dressing: Mix the fish sauce, lime juice, sugar, and minced garlic in advance and refrigerate.

Use a salad spinner: After soaking, use a salad spinner to quickly drain the river weed.

Crush peanuts beforehand: Crush the peanuts and store them in an airtight container for easy sprinkling.