Sea Salad

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup  arame seaweed (dried)
• 1⁄2 cup  dried hijiki seaweed
• 1⁄4 cup  red pepper, diced
• 1⁄2 cup green pepper, diced
• 1⁄4 cup green onion, diced
• 1⁄4 cup fresh parsley, coarsely chopped
• 1⁄4 cup corn kernel
• 1⁄2 tablespoon  safflower oil
• 2  tablespoons lemon juice
• 1  tablespoon tamari soy sauce

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.