Limu Salad
Limu salad is a Hawaiian side dish, often served with as a side with Poke. Traditionally, Limu salad is made with fresh seaweed–after all limu is the Hawaiian word for seaweed–but as that is hard to find in Belgium, I replaced the seaweed with samphire.
It is a simple recipe that will get you a very tasty salad on the table in minutes.
Preparation method: (serves 2)
Blanch the samphire for a minute or 2 in boiling water and refresh it right away in an ice bath to keep it vibrant green and crispy. When cooled, drain. Half the cherry tomatoes, cut the onion and the cucumber is strips. Add the veggies to a bowl and mix.
For the dressing, crush the garlic and the pink rock salt in a pestle and mortar to a paste. Add the sherry vingear and the Shoyu sauce and fresh chili pepper to taste. Shoyu sauce should be available from Asian specialty stores but you could replace it with soy sauce if you want.
Dress the veggies with the dressing right before serving. That will keep the veggies nice and crunchy, and prevent them from discoloring.
Ingredients:
- 100gr samphire
- small white onion
- 5 or 6 cherry tomatoes in various colors
- 1 clove of garlic
- 1 tea spoon of (Hawaiian) pink rock salt
- 2 table spoons of Shoyu sauce
- 2 table spoons of sherry vingear
- chili peper
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