Tender reef seaweed tossed with lime juice, coconut cream, and thinly sliced onion, a mineral-rich traditional dish gathered from the lagoon at low tide.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Rinse seaweed thoroughly in several changes of fresh water to remove sand and salt.
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2
Blanch briefly in boiling water for 30 seconds if using tougher varieties, then plunge into cold water.
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3
Drain well and chop into bite-sized pieces.
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4
Toss seaweed with lime juice, coconut cream, sliced onion, and chili.
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5
Season with salt and sprinkle with sesame seeds.
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6
Serve chilled as a refreshing side dish.
Did You Know?
Over 30 species of edible seaweed grow in the Marshall Islands lagoons, and traditional knowledge of which species to eat and when to harvest is passed down through generations.
Chef's Notes
Equipment Tips
- mixing bowl
- colander
- sharp knife
Garnishing
sesame seeds, lime wedge
Accompaniments
grilled fish, steamed rice
The Story Behind Limu Salat
Seaweed gathering is among the oldest food traditions in the Marshall Islands. Women and children collect limu from reef flats during low spring tides, selecting specific species known for tenderness and flavor. This simple salad preparation highlights the natural briny sweetness of fresh reef seaweed.
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