Use Ulva lactaca, enteromorpha intestinalis, monostroma latissimum, Iridaea, porphyra, fucas,
nemalion.

Preparation
• Wash vegetables in fresh water, drain and dry.
• Chop the enteromorpha and nemalion coarsely.
• Chop the ulva and Iridaea finely.
• Sprinkle the porphyra and fucus over salad as if they were sunflower seed and radishes.
Remember salads must have a variety of tastes, textures and color. You may add thin
slices of red onion and spinach leaves (wild alternatives: watercress and miners lettuce).
Ginger Dressing

Ingredients
• 2 cups sesame oil, extra mild pure pressed
• 5 oz. toasted sesame oil
• 2” square fresh ginger, pealed, sliced, smashed and chopped
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon chopped fresh thyme
• 1 cup rice wine vinegar
• 1/4 cup chopped fine sushi yo shoga, sliced pickled ginger
This is a lot of dressing, however, it gets better with time. If you like it, it goes well with
many conventional leaf salads.