Food & dining
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    sunday supper

    Recipe for spicy chicken and seaweed salad

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    ½cup dried Korean or Japanese
    seaweed (wakame in Japanese)
    3cups cold water
    2carrots, cut into fine matchsticks
    2cups boiling water
    Salt, to taste
    ¼cup unseasoned rice vinegar
    2tablespoons sugar
    1teaspoon soy sauce
    2cups stir-fried chicken
    1scallion, finely chopped
    1tablespoon lemon juice
    1tablespoon sesame seeds (for

    1. In a large bowl combine the seaweed and the cold water. Set aside for 5 minutes, or until the seaweed is softened. Drain into a colander. Wipe the bowl dry. Return the seaweed to the bowl.

    2. In another bowl combine the carrots and boiling water; set aside for 2 minutes. Drain the carrots and add to the seaweed with a pinch of salt.

    3. In the carrot-soaking bowl, whisk the vinegar, sugar, soy sauce, and a generous pinch of salt together until the sugar and salt dissolve. Pour the dressing over the seaweed mixture and toss thoroughly.


    4. With your fingers, shred the chicken over the seaweed salad. Add scallion and toss. Transfer to serving dish. Sprinkle with lemon juice. Refrigerate for up to 2 hours before serving.

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    5. In a small skillet over medium heat, toast the sesame seeds for 1 minute or until they begin to pop. Cool for several minutes, then sprinkle over the salad. Debra Samuels