Salad: Canada – British Columbia, Pacific Canada – West Coast Seaweed Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

- 3 oz (85 g) dried mixed seaweed (kelp and/or dulse), or about 8 oz (225 g) rehydrated/cleaned fresh seaweed
- 1 small English cucumber, halved lengthwise and thinly sliced
- 1 small carrot, julienned or shredded
- 3 scallions (green onions), thinly sliced on the bias
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 ml) maple syrup or honey
- 1 tsp (5 ml) grated fresh ginger
- 1 small garlic clove, minced (optional)
- 2 tbsp (18 g) toasted sesame seeds
- 1/2 tsp (2.5 ml) toasted sesame oil for finishing (optional)
- Pinch of sea salt and freshly ground black pepper, to taste
- 1/4 tsp (0.5 g) crushed red pepper flakes or togarashi (optional, for heat)

Instructions

Short Description:
A chilled salad of locally harvested Pacific seaweeds (kelp, dulse) tossed with crisp vegetables and a bright sesame-soy dressing, evoking the salty, umami-rich flavors of the British Columbia coast. Light, briny, and textured with toasted sesame seeds and scallions.

Regional Notes:
This West Coast version highlights locally foraged seaweeds common on British Columbia shores—kelp and dulse—rather than the more commonly used Japanese-only varieties; the dressing leans on sesame, soy, and rice vinegar for a Pacific-tinged umami-sour balance. Optional local touches include a hint of maple syrup for gentle sweetness and the use of fresh foraged seaweed when available.

1. If using dried seaweed: place dried seaweed in a large bowl and cover with cool water. Soak 10–20 minutes until softened. Drain, rinse well to remove grit, and squeeze out excess water; chop into bite-size pieces if needed. If using fresh/rehydrated seaweed, rinse and chop to similar size.
2. Place the prepared seaweed in a large mixing bowl. Add the sliced cucumber, julienned carrot, and sliced scallions.
3. In a small bowl or jar, whisk together the soy sauce, rice vinegar, 1 tbsp toasted sesame oil, maple syrup, grated ginger, and minced garlic (if using) until the maple syrup is dissolved and the dressing is emulsified.
4. Pour the dressing over the seaweed and vegetables. Toss gently but thoroughly so the seaweed is evenly coated. Taste and adjust seasoning with a pinch of sea salt, black pepper, and red pepper flakes if using.
5. Cover and refrigerate for at least 15–30 minutes to allow flavors to meld (the salad can be made up to 4 hours ahead). Before serving, give the salad a final toss and drizzle the optional 1/2 tsp toasted sesame oil for extra aroma.
6. Transfer to a serving bowl and sprinkle with toasted sesame seeds and additional sliced scallions. Serve chilled or at cool room temperature as a salad course.