Seaweed Salad


2 english or hothouse cucumbers

2 large carrots

2 C fresh sea palm fronds

1 tsp. sea salt

2 TBS rice vinegar

1 TBS fresh lime or lemon juice

2-3 TBS honey, to taste (may sub maple syrup or coconut nectar)

1 tsp. Toasted sesame oil

½-1 TBS toasted sesame seeds

1 scallion, sliced



If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles

Place the spiralized cucumber into a strainer and toss with 1 tsp. sea salt. Let the cucumber drain for 15-20 minutes to remove excess water.

Bring a small pot of water to a boil and blanch the sea palm fronds. They will turn bright green! Remove and place in an ice water bath for 2-3 minutes, then rinse with cold water. Use a pairing knife to cut fronds into bite-sized strips.

In a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red and sesame seeds.

Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the cucumber, carrot and sea palm noodles into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro.

Serve immediately.