Cucumber, Dulse and Dill Pickled Salad

Yield: 20-24 servings

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.



  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.

Priscilla Timberlake Freedman and Lewis Freedman are the authors of The Great Life Cookbook: Whole Food, Vegan, Gluten-Free Meals for Large Gatherings. As a mother of four, Priscilla frequently found herself in the kitchen. With the creation of weekly community dinners in her home, cooking for a crowd became a joy. Priscilla teaches cooking classes at her local cooperative market, and she is a wellness instructor at Cornell University. In addition to being a dad and a Registered Dietitian, Lewis also teaches yoga and stress management at Cornell University. As an instructor for the Plant-Based Nutrition Certificate, Lewis is directly involved with the growing global movement toward embracing a whole food, plant-based diet.
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