Seaweed has an immense amount of vitamins and minerals that benefit our bodies, especially our blood quality. In the hot summer months, having a cooked seaweed vegetable is not appetizing so this is a delicious crisp and light way to get some good sea vegetable in a delicious crunchy salad.
Cucumber Cabbage Dulse Salad
1 cup cucumber, sliced
1 cup cabbage, finely diced
4 teaspoons brown rice vinegar
2 teaspoons mirin
1 teaspoon lemon juice
¼ cup dulse, dried
sunflower seeds, toasted (garnish)
*Use organic ingredients where possible
Press the salad
Place the cucumber and cabbage in a mixing bowl. Add a pinch of sea salt into the vegetables. Gently work the salt into the vegetables until you feel them start to wilt and a liquid comes to the surface. You may need to add additional salt but be careful not to over salt. Continue to pick up and rub the vegetables between your hands as they become more and more wet. It is ready to be pressed when you pick up a handful of vegetables, squeeze firmly and a decent amount of water comes out. This usually takes between 5 and 10 minutes depending on the water content of the vegetables.
When done rubbing, gather the vegetables so they are piled in a mountain in the center of the mixing bowl. Place a plate on the vegetables and something heavy on the plate to provide pressure. I like to use a mason jar with some rocks in it. Press for 20 minutes but you can press for up to 3 hours if you choose. After pressing, strain off and discard the excess liquid.
Finishing the dish
Place the dried dulse in a bowl, add water and soak for a minute. Remove from water, squeeze and slice into small pieces. Place dulse in the bowl containing the cucumber and cabbage. In a separate bowl mix the brown rice vinegar, mirin and lemon juice. Pour the dressing over the salad and mix. Add toasted sunflower seeds and serve.
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