Sea Salad

• arame seaweed↗1 cup

  dried

• hijiki seaweed↗1⁄2 cup

  dried

• red pepper↗1⁄4 cup

  diced

• green pepper↗1⁄2 cup

  diced

• green onion↗1⁄4 cup

  diced

• fresh parsley↗1⁄4 cup

  coarsely chopped

• corn kernel↗1⁄4 cup
• safflower oil1⁄2 tablespoon
• lemon juice↗2 tablespoons
• tamari soy sauce↗1 tablespoon

Step-by-step instructions

1. 1

   Rinse the dried sea vegetables. Rinse several times if you prefer less of an 'ocean' taste.

2. 2

   Place them in a small pot of cold water and bring to a boil.

3. 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. 4

   Drain sea vegetables well (retain cooking water as a soup stock).

5. 5

   Rinse again, if desired, for a milder flavour.

6. 6

   Add the rest of the ingredients and toss well.

7. 7

   Source: Vegetarian Tastes of Toronto, p. 24.