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Earth Eats: Real Food, Green Living

Seaweed Spices Up A Salad, Cucumber Soup Warms The Belly

We’re celebrating veggies of all kinds. The cucumber soup is tasty in a bowl or spooned over some fish, and the salad uses carrots, radishes, and seaweed.

cucumber soup

Photo: Andrew Olanoff/WFIU

Garnish this soup with crab meat if you like. It is also tasty spooned over some poached salmon.

Cucumber Soup


  • 1/2 bunch scallions, roughly chopped
  • 1 clove chopped galic
  • 1 teaspoon grated lemon zest
  • 2 cucumbers, chopped (cut off ends)
  • 1/2 jalapeno (take out seeds and veins for less heat)
  • 1 cup yogurt
  • 1/2 cup sour cream
  • mint
  • basil


  • Crab, lobster, or shrimp


  1. Combine vegetables, yogurt, sour cream, and herbs.
  2. Blend until smooth.
  3. Serve with a dollop of sour cream or yogurt.

More: Check out blogger Sarah Kaiser’s Vegan Coconut Pumpkin Soup. If you have a great soup recipe that you would like to share, write a comment at the bottom of this post!

Asian Inspirations

We’re going to talk about something that’s not local: seaweed (hijiki). Chef Orr soaked the hijiki overnight, and it now looks like giant grains of wild rice. “It should taste sweetly of the sea, but it shouldn’t taste like a mud pond.” For people who don’t really like sea vegetables, he recommends rinsing the hijiki again to eliminate more of the sea flavor.

An interesting addition to this salad is the daikon radish. It’s shaped like a carrot, but it’s white and can grow up to a foot and a half long. You might initially mistake it for jicama, but it definitely has that radish bite to it. “A lot of time when you go to Japanese restaurants,” Chef Orr says, “you’ll have pickled daikon on your sushi platter.”

  • crab meat, vegetables, diakon radish, tomatoes

    Image 1 of 6

    Photo: Megan Meyer (for WFIU)

    The ingredients include various vegetables, crab meat, and a diakon radish in addition to the hijiki.

  • Chopping Scallions

    Image 2 of 6

    Roughly chopping scallions will give a toothsome texture to this salad. The crab meat will be used as a garnish.

  • throwing bean sprouts in a pot with other vegetables

    Image 3 of 6

    Bean sprouts are added to sliced carrots, cucumbers, and peppers.

  • Hijiki seaweed in a Salad

    Image 4 of 6

    The seaweed, or hijiki, adds nutrients and a sweetly sea-like flavor to this dish.

  • Mixing the Salad By Hand

    Image 5 of 6

    Add the ingredients for the vinaigrette directly into the vegetables. Chef Orr gets his hands dirty mixing the vegetables, he vinaigrette and the hijiki together.

  • Seaweed Salad with Shoestring Vegetable and Thai Basil

    Image 6 of 6

    This salad is garnished with crab meat and red and yellow pepper coulis.

Seaweed Salad With Shoestring Vegetable And Thai Basil

The vegetables, combined with honey and lime, will give a familiar taste to the potentially unusual seaweed flavor.

Ingredients For The Salad (toss together):

  • 1 cup julienne cucumbers
  • 1 cup red peppers
  • 1 cup carrots
  • 1 cup bean sprouts
  • 1 cup soaked hijiki seaweed
  • 1/2 cup scallions
  • 1 cup shredded daikon radish
  • 1/2 cup Thai basil
  • 1/2 cup mint

Ingredients For The Sauce:

  • 1/2 cup olive oil
  • juice of 2 limes
  • 1 teaspoon honey
  • 1 teaspoon chili paste
  • salt and pepper


  • Crab meat
  • Lime wedges


  1. Add ingredients for sauce directly to mixed vegetables.
  2. Combine vegetables, herbs, and sauce together in a bowl with hands.
  3. Garnish with crab meat and lime wedges around the edges. Decorate plate with yellow and red pepper vinaigrette

More: Here are a couple other Asian-inspired dishes for you to experiment with in your kitchen.

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Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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