Sea Salad

Name: Sea Salad
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

10 ingredients

7 steps

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.