Recipe: Seaweed Salad

To get straight to the point — yes, seaweed is underrated. I loved this dish! The seaweed was carted back from Atauro Island where it was sold at the Saturday market for $1. The bag, bigger than the backpack I’d brought for 3 weeks in Timor Leste, weighed enough to topple me when I first picked it up. Nonetheless, I carried it home, just, as I thought about Berta and other friends telling me that seaweed from the Atauro market was a must.

The seaweed is washed to remove some of the salt, given a quick dunk in boiling water, and dressed with chilli, vinegar, onions and tomatoes. Sour, but like the simple Portugese Pasta, a perfect match for the other platters of flavours spread across the table for a festive night.

Prep time: 10 mins (if you’d like to include from pick up to cooking time, make that 4.5 hours and a tight shoulder)

Cooking time: less than 5 mins

Serves: 6-10

You’ll need

5 kgs edible seaweed

3 brown onions

4 large tomatoes

4 cloves garlic

2 chillis

1 tablespoon vinegar


1. Rinse the seaweed

2. Drop the seaweed into boiling water for a few minutes, then remove. Cool.

3. Add sliced onions and tomatoes, and chopped garlic. Add vinegar.

4. Serve chilled

~ Heidi x

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