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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This mineral-rich salad presents itself beautifully. It has long been a favourite at Toronto's Big Carrot deli. 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.
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