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Sea Palm Salad

A fine-strand seaweed, sea palm adds taste and crunch to salads. If you can’t find sea palm, try this salad with dulse or cooked, sliced wakame, which are equally delectable sea vegetables.

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A fine-strand seaweed, sea palm adds taste and crunch to salads. If you can’t find sea palm, try this salad with dulse or cooked, sliced wakame, which are equally delectable sea vegetables.

Ingredients

  • 2 Tbs. white miso
  • 1 1-oz. pkg. sea palm fronds, rinsed well and drained
  • 2 Tbs. cider vinegar
  • 1 Tbs. low-sodium soy sauce
  • 1 medium cucumber, seeded and sliced
  • 1 cup sliced radishes
  • ¼ cup finely diced red onion

Preparation

1. Soak sea palm fronds in large bowl of cold water 30 minutes, or until softened. Transfer to saucepan, and cover with water. Bring water to a boil, reduce heat to medium, and simmer 20 minutes. Drain, and rinse under cold water.

2. Whisk together miso, vinegar, and soy sauce in large bowl. Add cucumber, radishes, red onion, and sea palm fronds, and toss to coat. 

Nutrition Information

  • Serving Size Serves 8
  • Calories 28
  • Carbohydrate Content 5 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 2 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 264 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g