Vegan Recipe: Lily Bulb, Kelp and Bell Pepper Chinese Salad 凉拌百合海带丝

This is a premium vegan Chinese salad best serving at a Chinese wedding, Chinese New Year celebration or other auspicious occasions. The main ingredients are lily bulbs, kelp strips, Korean sweet potato vermicelli and red bell pepper. It’s fresh, healthy, eye-catching and yummy!

The vegan recipe for Lily Bulb, Kelp and Bell Pepper Chinese Salad:

servings – 4

Ingredients

  • 2 fresh lily bulbs 鲜百合 (tear into petals, wash, soak in salt water for 10 minutes and remove)
  • 1 cup soaked kelp strips (*soak kelp in water until soft and cut into fine strips)
  • 1 cup soaked Korean sweet potato vermicelli
  • 1/2 red bell pepper (cut into strips)
  • 3 tbsp roasted white sesame seeds
  • 1/2 lemon (squeeze the juice)

Seasonings

  • 1 tsp sesame oil
  • 1/3 cup plum sauce

Method

  1. Blanch kelp strips and Korean sweet potato vermicelli in boiling water; remove, drain and set aside.
  2. Arrange lily bulbs, red bell pepper strips, kelp strips and Korean sweet potato vermicelli on a serving plate.
  3. Sprinkle sesame oil, lemon juice and plum sauce over; mix well.
  4. Lastly, top with white sesame seeds.
  5. Enjoy!