Ogo in the seaweed slaw is a type of seaweed indigenous to the Pacific. It can be found in most Asian markets.
Ingredients
- 2 cup thick ogo, chopped as needed
- 2 cup chinese red cabbage, shredded
- ½ cup carrots, shredded
- ½ red bell pepper, thinly sliced
- ½ cup daikon, thinly sliced
- ½ cup shitake mushrooms, thinly sliced
- 3 green onions, thinly sliced
- 2 hawaiina red chili peppers, or similar (optional)
- 2 tablespoon sugar
- 1 teaspoon red pepper flakes
- ¼ cup cilantro, chopped
- 2 tablespoon black sesame seeds
- 1 tablespoon ginger, peeled and grated
- 2 tablespoon olive oil
- 1 tablespoon asian fish sauce
- 1 cup arame seaweed (or prepared ocean salad) as garnish
- 1 lime, juice only
Directions
Mix all the ingredients together in a large serving bowl except arame (ocean salad). Mix well. Top with arame as garnish.
I get Trader Joe’s feta when I cannot make it to a farmer’s market, but it really does not compare to the authentic, made with love kind! I can’t wait to try this recipe.
I love how your recipes are always so creative… yet they all make perfect sense! Plus, you are wicked funny (yeah, that’s how we say that in Boston).
Bookmarked! I love dandelion, and it’s a natural anti bloating agent if I’m remembering correctly…
We just got a bunch of dandilion greens in our CSA box, I love the thought of combining them with feta. Hats off to your Weed Whackers. Can’t wait to give this a try.
The greens look young and tender… I bet they were great. Love the title of your post 🙂
Something about special baked brownies:)
Great looking salad, so colorful and dandy!
My only experience with dandelion greens was in a FoodieFights battle. I’d never thought to use them before and turning them into an alfredo-esque pizza actually worked out! I’m definitely going to give this pasta salad a try because it looks phenomenal!
I pick dandelion greens at the park and everyone looks at me like I’m crazy. And, well, I kind of am because there are like… dogs peeing on them sometimes. But they get washed! And greens are greens! Right? Right?
Right! Well…?
What a fantastic shared experience. I don’t think it gets any better than when two creative minds get in the kitchen.
They sure like the look of your dandelion salad. Except now I feel the fool for using Trader Joe’s feta. I know it’s blasphemy, but I can’t commute to Greece on a weekday. Maybe an Armenian market though.
I love it all! I love the greens and the cheese and you and Angela, I mean Dandelion Kitty in the kitchen together! YAY!
Sounds like the get-together was a treat for both of you — and the guests at dinner.
There’s a market in Lincoln Heights that sells dandelion greens in what seems to be a huge bushel for what seems to be no money at all. This could be well worth a try. Oh, but we need that feta too!
Apparently we’re all eating weeds this week. Those who turn up their noses are really missing out — they are loaded with nutrients. I wish I could taste that feta.
and salad…Love anything with feta 🙂
Maybe I should be cooking with all the dandelions I dig up in my yard every spring!
apparently dandelion magic happens. Reading about this salad I was thinking, Yes yes YES. Of course feta, and really good feta–I like Valbreso, that French sheep’s milk feta that’s pretty easy to find. That along with the olives and lemon sound like the perfect foil for the robust flavor of dandelions. Funny to be suddenly hoping for dandelions to show up in my garden… Must make this. Thanks Greg!
Hmmm.…that Armenian market…part of the great sour cherry search 😉
Internet peeps are some of the best people out there (well, aside from the weird one’s you hear about on the news). I met one of my best friends online and had she and her husband stay at our house for a week (having only met and worked together online). They live in Australia and had us over this year when we were there. Oddly enough, I discovered some of my favorite ingredients hanging out with them too. Hmmmmm
Growing up in Minnesota in a new house with a new lawn, we had lots of dandelion plants emerging. My mom had me pick all the flowers and she made dandelion wine with them. My dad waged a yearly war with those weeds, which I think was never won. We cut them out with knives and sprayed them, to no avail. A very hardy variety.
Next time you guys get together, call me! 🙂 I love sauteed dandelion greens, but not sure I’ve had them raw. Looks like a good recipe.
our fav… is roasting the roots with balsamic vinegar and butter.…
Just stopping by to admire your gorgeous food.
…but have you tried frying the dandelion flowers yet? I think Sup should!
I remember your post on this subject and I did go out and try to collect enough flowers to make it worth my while. I did not get enough to bother with on my first forage and planned to go out the next day for more, but the previous days flowers withered away overnight and I got discouraged! GREG