Cucumber Hiziki Salad

Last Updated on Sunday, 10 October 2010 11:55 Written by Flax Thursday, 16 September 2010 01:45

I’ve been reading a lot about seaweed and I realize that I want to be eating three portiions of it a day. There’s only one small problem.

The Taste!

Let’s face it, people don’t normally start salivating when you mention seaweed. If they don’t automatically say “yuck!” then that’s already a good start. People feel so extremely about seaweed that I have heard more than once, “I would prefer to be dead than to eat seaweed.” It’s really a shame.

Taste is a matter of culturization. For example, the Japanese don’t like sweet foods. Give a Japanese kids a lollipop and they will like the color but not the flavor. Give them a pickle, however and they will be in heaven.

Since culturally, we are not used to eating seaweed, I have been looking for seaweed recipes that people might actually enjoy. Here’s one that I have seen devoured.

This salad is very quick to make, and is enjoyable as light summer dish. The ingredients, cucumber and seaweed are both considered to be among the most cooling foods and are perfect for a hot day. While the ginger heats it up a little bit, if it’s too cold for you, add some hot chili flakes to give it a kick.

3 cucumbers
1 scallion
1/4 tsp hiziki
1 tbsp rice vinegar
1/4 tsp sesame oil or sesame seeds
2 slices pickled ginger
1/4 tsp sweetener, sugar, agave or 2 drops stevia

Soak the hiziki for 10 minutes.
Peel the cucumbers. Slice them thinly, first lengthwise and then the width so that you are left with long skinny slices. Cut these on a diagonal to 1 inch pieces (2 cm). Put them into a serving bowl.
Slice the scallions on an angle to pieces approximately the same size. Arrange the scallions on top of the cucumbers.
Drain and squeeze the excess water out of the hiziki and arrange them on top of the salad.
Slice the ginger into small pieces and place in the center of the bowl in a flower shape.
Pour the dressing on top.
Serve cold.

Note: If you want to cheat and make a quick dressing, just use a tbsp of the pickled ginger marinade. You can add a touch more vinegar if you prefer the dish more sour.

Note: Do not use honey as a sugar substitute as combining scallions and honey will give you a stomach ache.

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Beitar Yerushalyim Salad

Last Updated on Sunday, 1 August 2010 09:49 Written by Flax Sunday, 1 August 2010 09:45

My sons are avid Beitar soccer fans. The colors black and yellow rule their wardrobe, their bedrooms, schoolbags, school supplies, and sometimes, even our dinner table. Sometimes mothers need to use a few tricks to get our kids to eat a healthy meal. Making team colored food sometimes can help the food go down our little boy’s (or even our big boy’s) mouths.

So here it is, the Beitar Yerushaliyim Salad, AKA, Black Bean and Corn Salad:


1 can corn
1 can black beans
1 tomato, chopped small
1 small onion, chopped fine
1/2 bunch coriander, chopped fine


1/4 cup olive oil
1 1/2 tsp apple vinegar
1 tsp dijon mustard
3 drops stevia
chilli pepper (optional)

Place ingredients in a salad bowl. Whisk the dressing and pour over the sald. Mix and serve accompanied with tacos and gaucamole.

Serves 4-6.


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Tabouli Salad

Last Updated on Monday, 26 July 2010 11:16 Written by Flax Monday, 26 July 2010 11:14

A summer favorite in our house, this dish is quick and easy to prepare, it is served cold and the mint gives it a wonderfully refreshing flavor on a hot summer day.

You can prepare this dish using either couscous or bulgar. We prefer it with couscous. It is softer and almost melts in your mouth.


1 bag instant whole wheat couscous
1 tomato
1 cucumber
1 scallion
4 sprigs of mint
2 stalks of parsley
1/4 cup olive oil
juice of 1 lemon

Prepare the couscous according to the instructions on the package. Set aside and allow to cool.

Peel the cucumbers and chop into small pieces. Chop the tomato into pieces approximately the same size. Dice the scallions, mint and parsley.

Add the vegetables and herbs to the couscous, stir in the oil, lemon juice and salt and pepper. Mix and serve.

Note: The recipe above is for traditional tabouli, my family prefers it without the parsley so experiment in your own home which way you prefer.


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