You’ve seen warabi, or fiddlehead fern shoots, at our markets. They’re a very rich source of antioxidants Omega 3 and Omega 6, high in iron and fiber, and loaded with Vitamins A and C. The taste is similar to a combination of asparagus, green beans, and young, tender okra.
3-4 Tbsp. of unseasoned rice vinegar
1 Tbsp. or more of toasted sesame oil
Splash of Tamari or shoyu
Splash of maple syrup or your favorite sweetener
Grated or finely chopped fresh ginger and turmeric if available
Cut warabi/fern into 2-3 inch pieces.
Bring a pot of water to a rapid boil and drop in fern shoots for 3-4 minutes.
Drain and submerge in an ice water bath to stop the cooking. They should retain their bright green color.
Cool and let dry out a bit. Add chopped red or green onions and halved cherry tomatoes.
Dressing: Mix well and dress salad and sprinkle with sesame seeds.
Some people add dried baby shrimp and/or kamaboko to the salad for added texture, color and flavor.