Red Cabbage, Apple, and Dulse Salad

Name: Red Cabbage, Apple, and Dulse Salad
Yield: serves 2 to 4
Ingredients: 2 scallions, green and white parts, minced; 1 tablespoon sweet white miso; 1 teaspoon Dijon mustard; 1 1/2 tablespoons rice vinegar; 3 tablespoons olive oil; 1 teaspoon grated fresh ginger; 1 sweet, crisp apple; 1/2 cup whole dulse leaves; 2 cups shredded cabbage; Salt

December 14, 2011

This pretty scarlet salad is enhanced by dulse (shown opposite), a sea vegetable with a rich, meaty taste—try toasted dulse in place of bacon in a DLT! Several eco-friendly companies along the North American Atlantic coast harvest dulse by hand in small boats, dry it outside, and sell it with minimal packaging. When toasting dulse, pass it back and forth a few times over a flame and then let it cool. The texture should be crisp and crackly. If the dulse is still soft, repeat this process until it breaks up easily. Toasting it gently and gradually prevents burning.

Recipe notes

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