Sea Palm Fronds and Cucumber Salad

Serves 4.

1/2 ounce Sea Palm fronds
1 small onion, julienned
1 small English cucumber, sliced in 1/4-inch half moons
3 tablespoons Umeboshi (Plum) or other Fruit vinegar

  1. Quickly rinse and then steam palm fronds in water for 5 to 10 minutes.
  2. Drain palm fronds and slice in 2-inch lengths.
  3. Mix fronds with onion and cucumber and season with vinegar.
  4. Let marinate for 1 to 2 hours.
  5. Garnish with nasturtiums or sesame seeds, and serve.

Chef’s note: Reserve sea palm soaking water for cooking grains, beans, or vegetable dishes. Adjust salt accordingly.

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