Side Dish: United States – Maine – Maine Seaweed Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Additional 45 min

Total 1 hr

Ingredients

- 4 oz (115 g) mixed dried seaweed (dulse and kelp), or about 8–10 oz (225–285 g) if using fresh
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (10 ml) pure maple syrup
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 small shallot, minced — about 1 oz (28 g)
- 2 tbsp (12 g) chopped chives
- 2 tbsp (8 g) chopped flat-leaf parsley
- 1 tbsp (3 g) chopped fennel fronds (optional)
- 1/2 tsp (3 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/8–1/4 tsp (0.5–1 g) crushed red pepper flakes (optional)
- 1 tbsp (9 g) toasted sesame seeds or toasted sunflower seeds
- 1/2 cup (50 g) thinly sliced cucumber or crisp radish (optional, for crunch)

Instructions

Short Description:
A bright, briny side of locally harvested seaweeds (dulse and kelp) dressed with cider vinegar, lemon, and local herbs for a fresh New England accompaniment. Light, slightly chewy seaweed is balanced with a touch of maple sweetness and crisp shallot.

Regional Notes:
This Maine version highlights locally harvested seaweeds such as dulse and sugar kelp and keeps the dressing simple with apple cider vinegar and a hint of local maple syrup. Unlike coastal Asian-style wakame salads, this variation uses New England herbs (chives, parsley, fennel fronds) and less sesame oil to let the ocean flavors shine.

1. Rehydrate seaweed if using dried: place 4 oz (115 g) dried seaweed in a large bowl and cover with cold water for 10–15 minutes until expanded and pliable. Drain well in a colander, gently squeeze out excess water, and pat dry with a clean towel. If using fresh seaweed, rinse well and trim tough stems.
2. Transfer the drained seaweed to a mixing bowl and, if large, chop coarsely into bite-size pieces so textures are even.
3. Make the dressing: whisk together 3 tbsp (45 ml) apple cider vinegar, 1 tbsp (15 ml) lemon juice, 2 tsp (10 ml) maple syrup, 3 tbsp (45 ml) olive oil, minced shallot, 1/2 tsp (3 g) sea salt, and 1/4 tsp (0.5 g) black pepper until slightly emulsified. Taste and adjust salt, acid, or maple for balance.
4. Add chopped chives, parsley, and fennel fronds to the seaweed. If using cucumber or radish, fold them in now.
5. Pour the dressing over the seaweed and toss gently to coat. Let sit at room temperature for 10–15 minutes to allow flavors to meld; for a slightly firmer texture, chill 20–30 minutes before serving.
6. Just before serving, sprinkle with 1 tbsp (9 g) toasted sesame or sunflower seeds and a pinch (1/8–1/4 tsp; 0.5–1 g) crushed red pepper flakes if using. Adjust seasoning and serve chilled or at cool room temperature as a side to seafood, grilled meats, or boiled potatoes.