This super simple seaweed salad is our gateway recipe for using fresh Dulse, and we think it will become a summer staple for your kitchen! Taking advantage of cucumber season, this salad is crisp and incredibly refreshing and can be served as a starter or upgraded to a main with the addition of some tofu and steamed rice.
Red Seaweed salad
4 ounces fresh Pacific Dulse
2-3 Japanese cucumbers (or whatever’s in season), thinly sliced
2 whole green onions, sliced
1 Tablespoons sesame seeds, toasted
3 Tablespoons rice vinegar
3 Tablespoons soy sauce
1 Tablespoon toasted sesame oil
2 teaspoons raw sugar (or brown sugar)
Rinse Dulse in cool fresh water, strain, and roughly chop into bite-sized pieces.
In a small bowl combine rice vinegar, soy sauce, toasted sesame oil, and sugar.
In a medium bowl combine Dulse, cucumbers, green onions, and sesame seeds, then pour liquid mixture over and toss to coat thoroughly.
Serve into 4 small dishes, or refrigerate until ready to eat (no more than 4 hours).
