Honu Sea Vegetable Salad
Author: Guava Rose
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Delicious served warm or chilled
  • ½ oz. dried sea vegetables (like kombu, sea palm, wakame)
  • 2 c. green cabbage, cut into 1" squares
  • ¾ c. julienned green beans
  • 2 c. swiss chard, cut into 1" squares
  • ¼ c. soy sauce
  • 2 T. maple syrup
  • 1 T. rice vinegar
  • 1 tsp. toasted sesame oil
  • Toasted sesame seeds
  • Steamed diagonally sliced carrots, ¼" thick
  1. Prepare sea vegetables according to package directions. If not tender enough, bring to a boil in a pot of water, then simmer until desired tenderness. Drain.
  2. Steam cabbage, swiss chard and green beans separately until each is just tender. Drain.
  3. In a large mixing bowl, whisk together soy sauce, maple syrup, vinegar and sesame oil. Add all the vegetables and toss to mix. Sprinkle with sesame seeds. Press small (1/2" to ¾") flower shaped cutters into the steamed carrot slices to make flowers. Scatter the flowers over the top.
  4. Chill salad for a couple of hours before serving.
  5. (In cooler weather, this is also good served warm as a side vegetable dish.)
Recipe by Guava Rose at https://www.guavarose.com/2014/06/honu-sea-vegetable-salad/