SESAME SEAWEED SALAD

Page 63 in The Urban Homesteading Cookbook by: Dr. Catherine Michelle Nelson

"The first time I made this salad, I was amazed that it took only three minutes to collect the seaweed and another three to whip it up—and it tasted as good as the salad at my favourite sushi restaurant! Look for green marine algae called sea lettuce or sea hair (Enteromorpha or Ulva spp)."

2 Tbsp (30 mL) sesame seeds
1 cup (250 mL) sea lettuce or sea hair

2 Tbsp (30 mL) rice wine vinegar 3 Tbsp (45 mL) soy sauce
1 Tbsp (15 mL) sesame oil
1 tsp (5 mL) sugar

1⁄2 Tbsp (7.5 mL) shredded ginger 1⁄2 Tbsp (7.5 mL) crushed garlic 1⁄4 cup (60 mL) finely sliced

scallions
1⁄4 cup (60 mL) shredded carrot

1. Toast sesame seeds in a cast iron frying pan over medium heat until the seeds start turning brown.

2. Soak the freshly collected seaweed in tap water for a minute, then rinse and squeeze out excess water (use a salad spinner for best results). Put vinegar, soy sauce, sesame oil, sugar, ginger and garlic in a small mason jar, screw on the lid, and shake to mix. Toss seaweed, scallions and carrot with the dressing, then top with toasted sesame seeds and serve.

SERVES 4 AS AN APPETIZER OR SIDE