Name: Cucumber, Dulse and Dill Pickled Salad
Ingredients: 1 cup firmly packed dulse sea vegetable; 3 medium red onions, cut into half moon slivers; 12 cucumbers, peeled and sliced into thin rounds; 6 Tbsp brown rice vinegar; 4 Tbsp umeboshi plum vinegar; 4 Tbsp brown rice syrup; 10 scallions, diced small; 1 small bunch of dill, minced

Recipes » Salads » Cucumber, Dulse and Dill Pickled Salad

Cucumber, Dulse and Dill Pickled Salad Recipe

By Priscilla Timberlake and Lewis Freedman

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Allow 2 hours of chilling time for the flavors to merge. Note: this recipe is intended for large gatherings but can be scaled down easily.

Yield: 20-24 servings

Gluten Free Nut Free Soy Free

Ingredients

1 cup firmly packed dulse sea vegetable
3 medium red onions, cut into half moon slivers
12 cucumbers, peeled and sliced into thin rounds
6 Tbsp brown rice vinegar
4 Tbsp umeboshi plum vinegar
4 Tbsp brown rice syrup
10 scallions, diced small
1 small bunch of dill, minced

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Soak dulse in 1 cup of water for 20 to 30 minutes.
2. Bring approximately 2 quarts of water to boil. Quickly blanch the red onions, just until cooked through. Cool by immersing in cold water, and then drain.
3. Remove the dulse from soaking water and chop. You do not need the rich soaking water from the dulse, but it can feed your houseplants.
4. Mix vinegars and syrup with cucumbers, onions, and dulse.
5. Fold scallions and dill into the cucumber mixture.
6. Keep in a cool place until ready to serve.