Monday, July 07, 2008


Red Seaweed (Sea Vegetable) Salad

Oh dear, oh dear.

I am officially a guilt-ridden bourgie girl with a food-complex.

How could this happen? It's so tragically cliche.

In the last few weeks (between reading a few intense books The Ombudsman threw my way in his ongoing effort to nurture my inner nerd/keep me single) I managed to read The Omnivore's Dilemma and Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood.


Now peaches, in case you aren’t familiar with these tomes, they are of the genre that can best be described as, “we are all going to h*ll in a hand-basket unless we start making some informed decisions - stat.”

These books are informative, brilliantly written, methodically researched, heartbreaking and scary and happily (very happily) also tinged with hope.

The hope part being that, if we really do all pull ourselves together (for heavens sake!) just a tiny bit - and pay attention to our food choices - crisis can be averted and our lives and health and the world in general may just well improve. Super-fab news indeed. (And what a relief to hear!)


My immediate (band-wagon-esque) instinct after all this intense info was to run out to the farmers market (as I do every week. I'm not really that new to this bandwagon) and buy something, anything, that I could feel chic and eco about. Naturally I ended up with...sea vegetables from The Carlsbad Aquafarm.

I mean, talk about a non-controversial food choice! It's (mostly) local, it's (totally, fer sher)healthy and it grows back quick as a wink.


Sure, sure, it could be argued that it looks like something Little Orphan Annie's plumber pulled out of her shower drain...(oy!) but thrillingly, it's crisp, ocean breeze taste trumps it's trendiness impaired looks. In fact, there is also an delicate beauty to it that cannot be denied.

Keeping it light simple, I added a few salad-y ingredients and voila, a perfect summertime meal. And guilt free to boot.

Try it my peaches and taste the joy. (And I promise this is my last preachy post. For now...)

1 cup red seaweed, torn apart
2 tablespoons fresh ginger, large mince
1 small jalapeno, large mince
1 teaspoon white wine vinegar
2 tablespoons vegetable oil
A few drops of sesame oil
1 green apple
English cucumber
Sea salt (naturally!)

To make the dressing, combine the ginger with the jalapeno, vinegar and oils. Taste and season with salt.

Peel and dice the cucumbers and add to the dressing.

Slice the apple and fan out on two chilled plates. Top with the sea vegetable. Spoon some of the cucumber over it and serve immediately.

Makes two large salads.

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The latest edition of Merriam-Webster's Collegiate Dictionary, now includes edamame (immature green soybeans), pescatarian (a vegetarian who eats fish) and about 100 other newly added words that have taken root in the American lexicon.

2007 vodka sales at the supplier level reached $4.3 billion, a 7.65% increase over 2006

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Not come across red seaweed before, I suspect I can't buy it in my part of Canada, sounds and looks pretty good though.
Right, well. Another guilt-ridden bourgie girl down here, I can tell you.

Have just ordered Bottomfeeder.

Am obsessed with seaweed at the 'mo. If they start sellng the stuff fresh, I think I'll overheat.

that does look delicious as a combo with apple and ginger. I have been eating seaweed myself in the form of samphire from my fish monger. I like it.
Good Job! :)
Welldone! I live a street away from a great little beach which regularly has lovely looking seaweed. I think it is Ulva. I am trying to find a way to process/cook it. It is like a sea lettuce. I have heard of the book you mentioned, so now I am going to order them from the library.

Where can I buy fresh seaweed?
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