This cucumber seaweed salad combines the savory, coastal flavor of Pacific Dulse Seaweed with the refreshing crunch of Josi Farms’ slicing cucumbers and a hint of citric sweetness for an exciting side dish everyone will want to try!
From Marketplace:
1/3 slicing cucumber (Josi Farms)
1 cup of fresh dulse or 1/2 cup of dried dulse* (Oregon Seaweed)
2 green onion tops (Fawcett Creek Farm) *If using dried dulse: soak the dulse in cold water for about 10 minutes to rehydrate
Other Ingredients:
1 tbsp citrus vinegar (to make your own, use 1/2 tbsp lemon or lime juice, 1/2 tbsp rice vinegar, and a pinch of sugar)
1 tsp soy sauce or tamari for gluten-free
1 tsp toasted sesame oil
1 tsp sesame seeds
1/2 tsp white sugar
Steps:
Rinse the dulse well, then press out any remaining water. Rough chop your dulse.
To a bowl, add the dulse, citrus vinegar, soy sauce or tamari, sesame oil, and sesame seeds. Mix well.
Thinly slice the green onions and cucumber. Add to the bowl and sprinkle the 1/2 tsp of sugar on top. Mix everything together until evenly coated. It may help to use chopsticks to separate the dulse. Let marinate in the fridge for 10 minutes. Garnish with more sesame seeds and enjoy!
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