Sea Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.