Seaweed coconut salad brings a lighter coastal island dish into the archive and fits naturally beside raw fish salads and sea grape recipes. It helps the site cover more of the fresh, ocean-side salad tradition that runs through Pacific food culture.
If you enjoy this style of Pacific cooking, you may also want to try nama salad, green pawpaw salad.
Ingredients
- 2 cups edible seaweed, rinsed
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- 1/4 cup tomato, diced
- 2 tablespoons onion, finely chopped
- Salt to taste
Instructions
- Rinse and drain the seaweed well.
- Mix the coconut milk with lime juice and a little salt.
- Toss the seaweed with tomato and onion.
- Pour over the coconut dressing.
- Serve chilled or cool.
Helpful Tips
- Use fresh edible seaweed from a trusted source.
- Do not overdress the salad or the seaweed can become too soft.
- Serve cold for the cleanest flavor.
FAQ
What kind of seaweed is used in this salad?
Tender edible seaweed or island sea greens that are suitable for salads work best.
Is this similar to sea grape salad?
Yes, it belongs to the same fresh island salad family, though the exact seaweed can vary.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 0 kcal |
| Fat | 6.3 g |
| Saturated Fat | 4.2 g |
| Carbohydrates | 47.4 g |
| Protein | 14.3 g |
| Sodium | 9951 mg |
| Cholesterol | 0 mg |
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