Foot and Fire

It's a wonderful blessing to find seaweeds these days. They seem so sparse today in our wet market. This iodine-rich salad is always a joy to serve in our table.  1/2 kilo Seaweeds of choice or available 1 cup Vinegar 1 small cucumber cubed 1 small head lettuce, cubed 1 small carrots, cubed 1 small onions cubed Chili peppers Pepper & salt A pinch of sugar or drops of honey Wash seaweeds & remove shells and other impurities. Place in a glass bowl. Add hot water and let steep for 3 minutes. Color changes are expected and the seaweed must still be crunchy. Drain. Add vinegar and all ingredients. Mix well and chill until serving. Best as appetizer and side dish. 

By GERLIE M. UY 1/2 kilo seaweed hot boiling water 6 medium tomatoes 3 red/white onions grated green mango boiled egg/salted egg (optional) vinegar salt pepper In a steel bowl, place the seaweed. Add boiling water until the color turns from greenish to brownish. Drain. Add the remaining ingredients and toss well. Chill until time to serve as appetizer or side dish.