Cold Soybean Thread Salad
A refreshing Chinese cold appetizer featuring tender soybean threads dressed in a savory, slightly tangy sauce. Perfect for summer or as a light starter.
Story
This classic dish from the Jiangnan region showcases delicate soybean threads in a light, flavorful dressing. The key is properly hydrating the dried threads until they become pliable and soft, then tossing them with a balanced sauce that balances savory, sweet, and tangy notes.
Ingredients
dried soybean threads (dried tofu skin strips)
150g
light soy sauce
2 tablespoons
sesame oil
1 tablespoon
rice vinegar
1 tablespoon
granulated sugar
1 teaspoon
garlic cloves, minced
2
chili oil
1 teaspoon (optional)
sesame seeds, toasted
1 teaspoon
cilantro, chopped
2 tablespoons
Instructions
1
Rehydrate the soybean threads
Place dried soybean threads in a large bowl. Pour hot water (just below boiling) over them and let soak for 15-20 minutes until completely soft and white. Drain well and gently squeeze out excess water.
2
Prepare the dressing
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and chili oil (if using) until the sugar dissolves. Add minced garlic and let sit for 5 minutes to mellow its sharpness.
3
Combine and season
Transfer the drained soybean threads to a serving bowl. Pour the dressing over and toss thoroughly to coat evenly. Sprinkle with toasted sesame seeds and chopped cilantro. Serve immediately at room temperature or chilled.
