Honu Seaweed Salad Recipe with Citrus Dressing

Summer always brings to mind Hawaiian sea turtles (Honu) gliding through warm ocean waters. Juvenile sea turtles are primarily carnivorous, feeding on jellyfish and small invertebrates, but as they mature they shift toward a herbivorous diet of algae and sea grasses—much like the sea vegetables used in this salad.

I used to enjoy restaurant seaweed salad until I discovered most commercial versions are factory-made and contain artificial colors, flavors, and preservatives. The same additives often appear in the prepackaged tubs available at some grocery stores. The good news is that making a fresh, clean sea vegetable salad at home is easy and far healthier.

Look for reputable sources of dried sea vegetables—often labeled seaweed—that are harvested sustainably and cleaned. If you live near a coastline, check local suppliers for fresh or properly dried sea vegetables. After the 2011 earthquake, tsunami, and nuclear accident in Japan, some people became concerned about radioactive contamination in Pacific products. A few companies test their harvests for radioactivity; if this is a concern for you, choose suppliers that provide recent testing results from accredited labs.

Preparing Sea Vegetables

Package directions for dried sea vegetables often recommend a short soak, from 10 minutes to a few hours. If you prefer a very chewy texture, soaking alone may suffice. I prefer mine tender: soak the dried sea vegetables briefly, then bring them to a boil and simmer until they are soft enough to bite through. For the batch shown, I soaked the sea vegetables for about 30 minutes, brought them to a boil, then simmered 30–45 minutes, removing the softer pieces as they reached the desired texture.

You can reserve the cooking liquid and use it to flavor soups or to soak beans, since it contains minerals and a subtle umami character.

Cut Green Cabbage, Swiss Chard, and Green Beans

To extend the salad and introduce sea vegetables to those unfamiliar with them, add lightly steamed vegetables such as green cabbage, swiss chard, and green beans. These vegetables add bulk, color, and texture while keeping the dish light and nutritious—helpful when sea vegetables are more expensive or used sparingly.

Sea Vegetables with Steamed Green Cabbage

Cut the rehydrated sea vegetables into bite-sized pieces and combine them with the steamed cabbage, chard, and green beans. Dress the mixture with a simple blend of soy sauce, maple syrup, rice vinegar, and toasted sesame oil, then finish with a scattering of toasted sesame seeds.

The red stems of swiss chard and the thinly sliced green beans visually complement the sea vegetables and help mimic the varied textures found in a classic seaweed salad. If you don’t have sea vegetables on hand, you can create a satisfying mock version using just the cabbage, chard, and green beans—prepare them the same way, cutting cabbage and chard into small squares and julienning the beans prior to steaming.

We enjoy this salad with the extra vegetables included. It’s delicious chilled on a hot summer day and pairs well with picnic-friendly musubi—smoked salmon, Spam, or ume—if you want a more substantial meal. In cooler weather, it’s equally appealing warm, served alongside a bowl of rice. Finish by scattering a few steamed carrot flowers over the top for a bright, island-inspired garnish.