Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Anika Riopel – Ecology Action Center – Kjipuktuk

Sugar Kelp – Laminaria saccharina – is a local species of seaweed. It is nutrient dense and can be eaten in many different ways fresh, pickled or dried. Kelp has a rich umami flavor.

The texture of kelp is crunchy and has similarities to fresh greens. It can be used like spinach in a variety of dishes: add it to soup, put it on pizza, blend it to make pesto or sauces or eat it as a salad. Dried and powered, kelp can also be added to baked goods. Kelp is eaten in Japan, Korea and parts of coastal China. On Turtle Island, the historic use of kelp as a food isn’t documented.

Kelp farming as a sector is currently being established in Mi’kma’ki – kelp can be harvested in the wild or purchased from a local farmer!

Ingredients

• 1 cup cucumbers, cut into bite-sized pieces
• 1 cup cooked kelp
• ¼ cup red cabbage, chopped
• ¼ cup green onions, sliced
• Sesame seeds (for garnish)

Dressing

• 3 tbsp soy sauce
• 3 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp fresh garlic, grated
• 1 tsp fresh ginger, grated
• 1 tsp sugar
• Chili flakes or chili crunch (optional)

Instructions

1. Prepare the Kelp:
   • Blanch the kelp in boiling water for 15 seconds.
   • Drain the kelp in a colander and transfer to an ice bath to cool.
   • Once cooled, drain again and chop into bite-sized pieces.
2. Prepare the Vegetables:
   • Chop cucumbers, red cabbage, and green onions into bite-sized pieces.
3. Make the Dressing:
   • In a small bowl, mix together the soy sauce, rice wine vinegar, sesame oil, garlic, ginger, and sugar.
   • Add chili flakes or chili crunch if desired.
4. Combine:
   • In a large bowl, toss the kelp, cucumbers, cabbage, and green onions with the dressing until well-coated.
5. Garnish and Serve:
   • Sprinkle sesame seeds on top before serving.