Honu Sea Vegetable Salad

Summer always makes me think of Hawaiian sea turtles (Honu) frolicing in the warm ocean waters. Young sea turtles start life eating jellyfish and other small invertebrates, but as they mature they shift to a plant-based diet, feeding mostly on algae and sea grasses. That seasonal, coastal imagery inspired this fresh sea vegetable salad.

For years I enjoyed ordering seaweed salad at restaurants, until I discovered many commercial varieties are factory-made and often contain artificial colors, flavors, and preservatives. The same additives turn up in prepackaged tubs from some markets. The good news is that making a clean, flavorful sea vegetable salad at home is simple when you start with high-quality dried sea vegetables.

Look for a trusted source of dried sea vegetables—often called seaweed—sourced from healthy coastal waters. After the 2011 earthquake, tsunami, and nuclear events in Japan, many people became cautious about ocean contamination. A small number of sea vegetable suppliers publicly test for radiation and post their results; if this is a concern for you, check producers that document testing by reputable labs.

Most packaged sea vegetables include rehydration instructions that call for soaking anywhere from ten minutes to a couple of hours. If you prefer a chewier texture, a short soak may be fine; I prefer the sea vegetables tender. To achieve this, soak the dried mix for about 30 minutes, then simmer in a pot of water until they are soft enough to bite through. In my batch I simmered for 30–45 minutes, removing the softer pieces as they were ready. The cooking liquid is flavorful and can be reserved for soups or for soaking beans.

Cut green cabbage, Swiss chard, and green beans

Sea vegetables are delicious on their own, but they can be expensive. To make the salad more substantial and to introduce sea vegetables to someone unfamiliar with them, add lightly steamed vegetables such as green cabbage, Swiss chard, and green beans. The contrasting textures and colors balance the seaweed and make a more filling side dish.

Sea vegetables with steamed green cabbage

Once the sea vegetables are tender, cut them into bite-sized pieces and combine with the steamed cabbage, julienned green beans, and cut Swiss chard. Dress the mixture with a simple vinaigrette of soy sauce, maple syrup, rice vinegar, and a touch of toasted sesame oil. Finish with a sprinkle of toasted sesame seeds for nutty flavor and visual appeal.

The red stems of Swiss chard and the thin strips of green beans help mimic the look of traditional seaweed salads. If you can’t find sea vegetables, you can still make a satisfying “mock” version using just cabbage, chard, and green beans. Before steaming, cut the cabbage and chard into small squares and julienne the green beans for a similar mouthfeel.

We enjoy this salad chilled on a hot summer day; it’s refreshing on its own or as part of a picnic. It pairs well with portable rice musubi or other light finger foods. In cooler weather, serve the salad warm as a comforting side vegetable with a bowl of rice.

For a finishing touch, scatter a few steamed carrot flowers over the top—bright, floral accents instantly evoke Hawaiian island charm and make the dish feel festive.