Side Dish: Canada – Nunavut (Northern Canada) – Seaweed Salad

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 4 oz (115 g) mixed dried seaweed (dulse, kelp, sea lettuce) or approx. 8–10 oz (225–280 g) fresh seaweed if available
- 1/2 cup (75 g) fresh or thawed cloudberries (bakeapples) or crowberries (substitute 1/2 cup (75 g) blueberries if unavailable)
- 1/4 small red onion, thinly sliced — about 1 oz (30 g)
- 2 scallions (green onions), thinly sliced — about 1 oz (30 g)
- 1 small cucumber, seeded and thinly sliced — about 6 oz (170 g)
- 3 tbsp (45 ml) canola oil
- 1 1/2 tbsp (22 ml) apple cider vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) cloudberry jam or light honey (for authentic regional sweetness; use maple syrup as alternate)
- 1 tsp (5 ml) soy sauce or tamari
- 1/2 tsp (2.5 ml) toasted sesame oil (optional, for a nutty note)
- 1/4 tsp (1.5 g) fine sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (18 g) toasted sunflower seeds or pumpkin seeds
- 1 tbsp (8 g) toasted sesame seeds (optional)
- 2 tbsp (30 ml) cold water (to loosen dressing, if needed)

Instructions

Short Description:
A chilled side salad of rehydrated mixed Arctic seaweeds tossed with a bright, slightly sweet dressing and finished with foraged berries and crunchy seeds. It pairs well with fish or game and highlights coastal Nunavut flavors.

Regional Notes:
This Nunavut version uses mixed local seaweeds (such as dulse, kelp, and sea lettuce) and often includes tundra berries like cloudberries or crowberries for a sweet-tart contrast, reflecting the coastal and foraged ingredients of the region. Preparation respects traditional drying and rinsing of harvested seaweed while using a simple dressing suited to local pantry staples.

1. If using dried seaweed, place it in a large bowl and cover with cold water. Soak 15–25 minutes until rehydrated and flexible, then drain and rinse well to remove grit. If using fresh seaweed, rinse thoroughly and chop into bite-sized pieces.
2. Drain the seaweed in a colander and press gently to remove excess water; transfer to a mixing bowl. Roughly chop larger pieces so all pieces are bite-sized.
3. In a small bowl or jar, whisk together canola oil, apple cider vinegar, lemon juice, cloudberry jam (or honey), soy sauce, toasted sesame oil (if using), sea salt, and black pepper. If the dressing seems too thick, whisk in up to 2 tbsp (30 ml) cold water until it reaches a pourable consistency.
4. Add thinly sliced red onion, scallions, and cucumber to the bowl with the seaweed. Pour the dressing over and toss gently to combine so the seaweed and vegetables are evenly coated.
5. Fold in half of the fresh berries (reserve the rest for garnish) and let the salad sit 10–15 minutes at cool room temperature or in the refrigerator to allow flavors to meld.
6. Taste and adjust seasoning with additional salt, lemon, or cloudberry jam as needed. Just before serving, sprinkle toasted sunflower or pumpkin seeds and sesame seeds over the salad and top with the remaining berries for color and texture.
7. Serve chilled or at cool room temperature as a side dish alongside fish, roasted root vegetables, or traditional game. Keeps refrigerated in an airtight container for up to 2 days.