Sea Salad

Made This Recipe? Add Your Photo

Total Time
40mins
Prep
10 mins
Cook
30 mins

This mineral-rich salad presents itself beautifully. It has long been a favourite at Toronto's Big Carrot deli.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Rinse the dried sea vegetables. Rinse several times if you prefer less of an 'ocean' taste.
  2. Place them in a small pot of cold water and bring to a boil.
  3. Simmer for 10 minutes, then remove pot from heat and let stand, covered for 30 minutes or longer until the arame and hijiki re-hydrate and become tender.
  4. Drain sea vegetables well (retain cooking water as a soup stock).
  5. Rinse again, if desired, for a milder flavour.
  6. Add the rest of the ingredients and toss well.
  7. Source: Vegetarian Tastes of Toronto, p. 24.