Cucumber Sea Vegetable Salad

8–10 servings

Ingredients

1 oz alaria, about ½ a Maine Coast Alaria package
1 oz kelp, about ½ a Maine Coast Kelp package
½ oz laver, about ½ a Maine Coast Laver package
½ oz dulse, cut or chopped (about ½ cup)
1 cup water
2 to 3 medium cucumbers, peeled and cut into long strips
3 Tbsp brown rice vinegar
3 Tbsp mirin
1 Tbsp sesame oil, toasted
1 Tbsp tamari
2 tsp freshly grated ginger
¼ cup lightly toasted sesame seeds

Method

1. Pressure cook the alaria and kelp for 10 minutes OR, soak or marinate these sea veggies for 1–2 hours to soften.

2. While cooking, scissor snip or dry blend the dulse.

3. Also while cooking, pull apart the laver and lightly toast in a skillet over medium heat while stirring and crushing. Or you can soak or marinate for 1 hour to soften.

4. In a bowl whisk together the vinegar, mirin, sesame oil, tamari, ginger, and sesame seeds.

5. Mix in the cucumbers.

6. The seaweeds:
- cut kelp in small squares or diamonds
- strip alaria leaf from its midrib and chop small
- Add dulse & laver

7. Toss, chill and serve.

For more information click on the compass to go to the Maine Coast Sea Vegetables website.


This work is licensed under a Creative Commons License by Maine Coast Sea Vegetables, 2006.
You may reuse or share this work with attribution for non-commercial purposes.