Cucumber Wakame Salad
Contributed by Atlantic Holdfast, a small company working to sustainably hand-harvest high quality sea vegetables from the Gulf of Maine. Their harvesting operation is based on a remote island in outer Penboscot Bay, 7 miles off Stonington, where the strong currents, active surf, and full exposure to the open ocean have allowed these seaweeds to thrive for millenia.
2 oz alaria/wakame (or skinny kelp or sugar kelp)
3 TBSP apple cider vinegar
3 TBSP maple syrup or honey
2 TBSP Olive or Sunflower Oil
2 TBSP sesame seeds
1-2 cups of fresh blueberries (optional)
- Simmer the kelp in a covered pot of water for 30-45 minutes until tender.
- While the seaweed is cooking, peel the cucumbers and slice into thin half-moons. Combine with the vinegar, syrup, oil, sesame seeds and blueberries (if using) and set aside.
- Drain the cooked seaweed through a colander and reserve the cooking water for later use. (This "broth" can be used as a base for soups, beans, rice, pot roasts, braising vegetables, etc). Spread the seaweed onto a cutting board to cool, and chop into bite-sized pieces. When cool, combine the seaweed with the cucumbers. Serve or refrigerate immediately.
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