Kelp Salad with Herbs and Fennel

Kelp

Cook Aquatic Foods

Orange and fennel are a classic combination. Fold in the salty tang of kelp, smoothed by a jot of sesame, and this salad becomes a wonderful way to introduce sea vegetables into your diet. The vegetables taste best shaved razor-thin on an adjustable blade slicer. This refreshing salad offers a perfect balance of sweet citrus, crisp fennel, and oceanic kelp flavors.

Preparation Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 25 minutes (including 10 min resting time)

Makes 4 servings

Ingredients

1 pound fresh or frozen kelp (or 2 ounces dried kelp, rehydrated and drained), torn into bite-size pieces

3 oranges, peeled and cut into segments

1 large fennel bulb, very thinly sliced

1 Vidalia onion, very thinly sliced

4 radishes, very thinly sliced

1 tablespoon sherry vinegar

2 tablespoons sesame oil

Salt

Instructions

1. Combine the kelp, oranges, fennel, onion, radishes, vinegar and sesame oil in a large bowl.

2. Season with salt and toss gently to combine.

3. Let sit for 10 minutes before serving.

Notes

If using dried kelp, rehydrate it in cool water for 15-20 minutes until tender, then drain well. A mandoline or sharp knife works best for achieving paper-thin vegetable slices. The 10-minute resting time allows the flavors to meld beautifully!

Nutritional information
(per serving):

145 calories, 7 g total fat, 1 g saturated fat, 420 mg sodium, 22 g carbohydrate, 0 mg cholesterol, 16 g total sugar, 8 g fiber, 4 g protein

Recipe Author

Barton Seaver, Founder and Chief Executive Officer of Coastal Culinary Academy, is one of the world’s leading sustainable seafood experts and educators. He advises along the seafood supply chain, from producers and distributors to foodservice operations and independent restaurants.

Explore other recipes!