RECIPE: Asian Style Rainbow Kombu Salad using Pacific Harvest NZ kombu
May is Seaweed Month @ Wise Cicada and we are showcasing a seaweed recipe in the cafe everyday – it’s a chance to come along and try the diverse ways that nourishing seaweed can be incorporated into your everyday diet.
Makes 6 Portions
1/4 head of organic red cabbage (shredded)
1/4 head organic white cabbage (shredded)
1 carrot (peeled and sliced)
1/4 cup fresh coriander (roughly chopped)
1 Tbsp black sesame seeds
1 spring onion (sliced)
2 cups edamame beans or green peas
20 grams kombu Pacific Harvest seaweed (soaked in hot water until soft)
Purchase Online http://www.wisecicada.co.nz/…/pacific-harvest-nz-kombu-leav…
2 Tbsp grated ginger
1 clove garlic
2 Tbsp Tamari
1/4 tsp chilli powder
1/2 cup grapeseed oil
1 Tbsp date paste
2 tsp apple cider vinegar
– Blend all dressing ingredients until smooth.
– Add dressing to salad vegetables and mix.