Raw Synergy > Blog > 2020 > November

Oni’s Sea Salad Recipe

My dear friend Julius stopped by recently and made a very special sea vegetable salad recipe that was given to him by a beautiful woman named Oni ( Sounds like Oh-knee). This was something I had never had before because I haven’t been a huge fan of seaweed in the past. However, since I recently cut out salt again, I’ve been getting into the salty flavor of sea veggies like Dulse. Sea vegetables are nutrient dense and may contain a variety of vitamins and minerals such as calcium, magnesium, phosphorous, Iron, iodine and B vitamins, depending on the type of seaweed. I was super excited to try Oni’s Sea Salad and it did not disappoint! We hope you will enjoy it too.

This recipe is totally customizable to your personal preferences so if you don’t eat garlic, you can avoid it and if you want to limit your fat intake, you can cut back on or omit the olives. 

Recipe Ingredients

  • 1/4 cup Arame
  • 3/4 cup Wakame
  • 3 garlic cloves
  • 1/2 large red bell pepper or one medium to small size red bell pepper
  • 1/4 cup Kalamata olives (use less for an even more low fat version)
  • small knob of fresh ginger, approx. 5 to 10 grams grated
  • Pure filtered water

Break up the arame and wakame by taking handfuls and using your hand to crush it into smaller pieces. When they rehydrate, they will return to their original large size and if not broken up or chopped, may be too large to easily eat. You can see the hand crushing example in the video below. (If you don’t have strength in your hands, you can always cut them with a knife or scissor after they’ve been rehydrated.)

Place the dried sea vegetables in a bowl leveling them out so you don’t have a large mound in the center of the bowl. Gently pour filtered water over the sea vegetables using just enough water until it reaches the top of the sea veggie layer. Take care not to over-fill with water. Cover and set aside to absorb the water while you prep your other ingredients. *It can take anywhere from 15 to 45 minutes for the water to absorb. *Note – If you use too much water, you’ll have to drain the excess water later and you’ll lose a lot of nutrients and some of the flavor. 

In a separate bowl:
Prep garlic by using a garlic press or ceramic grater plate to press or grate garlic and place in the bowl.
Peel a small piece of ginger. You’ll use about 5 to 10 grams. Using the grater plate, grate the ginger and add to the bowl. You can also use a garlic press for the ginger by cutting the ginger into garlic size pieces and pushing it through the garlic press.
For the red bell pepper, discard the seeds and stem. Slice the pepper into thin pieces approximately 1/2 inch long.  
Cut kalamata olives in half length-wise or feel free to chop them into smaller pieces and use less olives if you prefer, and add them to the bowl

Once the sea vegetables have absorbed all the water, use a fork to fluff up and stir the sea vegetables to make sure they have fully absorbed the water. The wakame will likely turn a beautiful shade of green. Add the garlic, ginger, olives and bell pepper to the sea vegetables and mix thoroughly.

Your sea salad is now ready to eat as is or you can add it to other salads, stuff it in wraps, or use it to top your favorite vegetable or flax crackers. 

Links to ingredients & kitchen tools for this recipe

Ceramic Grater Dish with Garlic Peeler

Watch the Recipe Video

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