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    Home » Recipes » Filipino Recipes

    Guso Seaweed Salad

    Published: Oct 21, 2023 / Updated: Oct 21, 2023 by Adelyn

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    seaweed salad in bowl.

    Try this unique seaweed salad using dried guso. This is very easy to make and requires no cooking.

    Guso also know as sea moss is a type of seaweed. This seaweed is mostly eaten as kinilaw if Filipino cuisine.

    seaweed salad in bowl.

    Why this recipe works

    This recipe is very easy to make and does not require cooking, all you have to do is prepare all the ingredients and mix them together.

    dried seaweed with package.

    What you need for this recipe

    • Dried guso (sea moss) - you can buy this at any Asian grocery store. I am able to buy this in a Filipino in my hometown.
    • Shallots or Onion - this ingredient adds flavor to the dish.
    • Tomato - you can use red or green tomatoes for this recipe.
    • Ginger - it adds spice and aroma to the salad.
    • Coconut milk - if you do not want to use coconut milk, you can just replace this with vinegar with the same amount.
    • Vinegar or Sinamak - I love using my homemade sinamak vinegar for this recipe.
    • Lemon or Calamansi - this ingredient adds flavor and.
    • Salt - I use this to season the salad.
    • Cold water - the water is used for soaking the guso.
      • Please do not use hot water when soaking the guso.
    • Red chillies - you do not have to add this ingredient, but if you like spicy you can definitely add some.
    • Green onions to garnish - you can use other garnishes like cilantro or parsley if you choose to do so.
    seaweed salad recipe ingredients with text overlay.

    How to make this recipe

    Soak the guso in cold water for  30-60 minutes. 

    Drain the water from the guso, then rinse a few times. Using a scissor, cut the guso into smaller pieces. Set aside.

    dried seaweed soaked in water on deep bowl.

    Combine the shallots, tomato, ginger, coconut milk, vinegar, lemon, and salt. You may also add chilies if you prefer

    Add the guso to the vinegar mixture. Mix until well combined.

    Garnish with green onions then serve. 

    steps on how to prepare the seaweed salad.

    FAQs and expert tips

    Why is my guso has lots of sands?

    Rinse the guso well because there is some remaining sand and tiny stones.

    Why is my guso taste mushy?

    Please use cold water when soaking the dried guso, if you use hot water it will get mushy. Also, do not soak it for a long time, 30-60 minutes is enough time to rehydrate the guso.

    seaweed salad on plate.

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    Recipe

    seaweed salad on plate.

    Guso Seaweed Salad

    Try this unique seaweed salad using dried guso, seasoned with ginger and coconut milk.
    5 from 1 vote
    Print Rate Facebook Pin SaveSaved!
    Cuisine: Filipino
    Course: Salad, Side Dish
    Prep Time: 1 hour hour 10 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Author: Adelyn

    Ingredients

    • 100 grams dried guso (sea moss)
    • 2 pieces shallots or 1 small onion
    • 1 piece tomato
    • 1 thumb-sized ginger
    • 1 ½ cup coconut milk (see notes)
    • ½ cup vinegar or sinamak
    • 1 lemon or 5 pieces calamansi
    • 1-3 teaspoon salt
    • Cold water
    • Red chillies optional
    • Green onions to garnish
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    Instructions

    • Soak guso in cold water for 30-60 minutes.
    • Drain the water from the guso, then rinse a few times. Cut the guso into smaller bite-sized pieces. Set aside.
    • Combine the shallots, tomato, ginger, coconut milk, vinegar, lemon, and salt. You may also add chilies.
    • Add the guso to the vinegar mixture. Mix until well combined.
    • Garnish with green onions then serve.

    Notes

    • Rinse the guso (sea moss) well because there is some remaining sand and tiny stones.
    • You may replace coconut milk with the same amount of vinegar, if you do not like coconut milk in it. 
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    Hello, world! My name is Adelyn. I am the writer, recipe developer, and food photographer at Seaside Recipes. I love sharing my recipes with the world.

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