Sea Salad

Name: Sea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
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

Be the first to review this recipe

Recipe by VeggieChallenge

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

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Rinse the dried sea vegetables. Rinse several times if you prefer less of an 'ocean' taste.
Place them in a small pot of cold water and bring to a boil.
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.
Drain sea vegetables well (retain cooking water as a soup stock).
Rinse again, if desired, for a milder flavour.
Add the rest of the ingredients and toss well.
Source: Vegetarian Tastes of Toronto, p. 24.

Submit a Recipe Correction