Sea Salad Recipe
This mineral-rich salad presents itself beautifully. It has long been a favourite at Toronto's Big Carrot deli.
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 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
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