Mod Veg Kitchen: Hiziki Salsa

[Guest guest]

I said that Berley didn't feature sea vegetables, because I had only

noticed them as minor ingredients. Actually, he has 5 or more recipes

based on sea vegetables. I'd call that " featuring " them.

 

Here's one from the condiment section.

 

* Exported from MasterCook Mac *

 

Cucumber and Hiziki Salsa

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p367

Serving Size : 1 Preparation Time :0:00

Categories : Dips & Spreads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons hiziki seaweed

2 cups peeled and seeded cucumber -- finely chopped

1 scallion -- white and green part

finely sliced

2 tablespoons finely diced red onion

2 teaspoons very finely chopped gingerroot

1 jalapeno pepper -- seeded

very finely chopped

2 tablespoons rice vinegar

2 teaspoons cane sugar

coarse sea salt

 

Yield: 2 1/2 cups

 

Condiments made with sea vegetables are a great way to incorporate

these healthful, mineral-rich delicacies into your diet. Try serving

this fresh, crunchy salsa with a polenta or rice dish.

 

 

Combine the hiziki and 2 cups of water in a pan. Bring to a boil and

simmer for 30 minutes. Drain the hiziki in a strainer and cool under

cold running water. Drain well, coarsely chop, and transfer to a bowl.

 

Add the cucumber, scallion, onion, ginger, jalapeno pepper, 2

tablespoons vinegar, sugar, and 2 teaspoons salt. set the salsa aside

to marinate for 30 minutes in the refrigerator.

 

Taste for seasoning and add more salt or vinegar to taste. Serve at once.

 

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Per serving (excluding unknown items): 29 Calories; less than one

gram Fat (3% calories from fat); 1g Protein; 7g Carbohydrate; 0mg

Cholesterol; 7mg Sodium

Food Exchanges: 1 Vegetable

 

 

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