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.
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.
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.
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.
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.
FAQs and expert tips
Rinse the guso well because there is some remaining sand and tiny stones.
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.
Guso Seaweed Salad
- 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
- 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.
- 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.