Posts in Salads

Asian Style Rainbow Salad with Pacific Harvest Kombu

May 5th, 2017 Posted by Uncategorized No Comment yet

Asian Rainbow Salad with Konbu Instagram

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…/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.

Sea Spaghetti & Organic Kale Salad with Sesame Miso Dressing

October 28th, 2016 Posted by Uncategorized No Comment yet


This satisfying and delicious salad combines nutritious sea spaghetti from Pacific Harvest with kale and a flavour-punching sesame miso dressing.

Dressing: Blend together 3 Tbsp brown rice miso, 1 Tbsp toasted sesame oil, 1/3 cup lemon juice, 1 tsp salt, 1 Tbsp shredded fresh ginger, 1 Tbsp tahini, 1/3 cup coconut nectar.

When you shop at all ingredients will be organic.

Salad: Wash, shred and massage four cups of organic kale, add 10g of Pacific Harvest dry sea spaghetti (soaked in Pukka Three Ginger Tea), add 1/2 Tbsp fresh ginger finely shredded, 1/3 cup of sesame seeds, 1 medium red onion, (sliced and steeped overnight in 1/4 cup apple cider vinegar.

Toss the dressing into your salad and enjoy! (serves 4)

Nutrition Tip: Pacific Harvest Sea Spaghetti is rich in calcium, magnesium & zinc, fibre and has a good balance of vitamins. Follow this link to an informative film about seaweed nutrition and health benefits.

We’d like to thank Louise Fawcett for her culinary support, flare and expertise with seaweed.

Vegan Greek Salad with New Season Asparagus & Tofu Feta

October 21st, 2016 Posted by Uncategorized 1 comment


This is our ‘best vegan feta’ recipe – so do try it out on your friends…… (serves 4)
Recipe c/ Wise Cicada Chef Malin

270g organic asparagus (one bunch) cut into 3cm pieces & blanched
1 organic or spray free capsicum sliced
1 small organic cucumber sliced in half circles
100g organic kalamata olives
1 organic red onion sliced
1 organic tomato cut into wedges
1 packet organic ‘Tonzu’ tofu
1 Tbsp fresh organic lemon juice
1 Tbsp organic virgin olive oil
1 tsp dried organic oregano (or fresh 1 Tbsp chopped)
1/2 tsp salt
1/2 tsp cracked 0rganic pepper
1 tsp organic apple cider vinegar

– Wrap tofu in a tea towel and place in a bowl with a weight on top (eg chopping board) to impose pressure for 30 minutes so that the liquid is pressed out.
– Cut pressed tofu into cubes 2 x 2 cm and marinate in olive oil, lemon juice, apple cider vinegar, salt, pepper, oregano over night.

Vegan, Organic Pad Thai Salad – Recipe from Wise Cicada Kitchen

October 11th, 2016 Posted by Uncategorized No Comment yet


Vegan, Organic Pad Thai Salad

Our Organic Vegan Pad Thai Salad is perfect for a shared lunch in the spring sunshine.
Recipe by Wise Cicada Chef Malin

Salad Ingredients:
100g Wide Rice Noodles (or your prefered raw choice)
1 Organic Carrot (Grated)
1/2 Medium Organic Red Cabbage (Shredded)
4 Organic Spring Onions (Sliced)
1 Cup Sprouted Organic Mung Beans
1/2 Cup Roasted Organic Peanuts (Crushed)
1/ Cup Fresh Organic Coriander (Chopped)
1/2 Packet Organic Tempeh (Cubed & Marinated in Organic Tamari)
Zest from One Organic Lime

Dressing Ingredients:
1/4 Cup Organic Tahini
1/4 Cup Organic Almond Butter
1/4 Cup Organic Tamari
1/8 Cup Organic Dates (Soaked & Pureed)
1/8 Cup Organic Lime Juice
1 Clove Organic Garlic (Minced)
1 tsp Spray Free Fresh Ginger (Grated)

– Heat a frying pan, add organic oil of choice and fry until tempeh is golden brown. Cool Down.
– Bring water to boiling point, then take off the heat. Soak the rice noodles in the water for seven minutes. Rinse with cold water.
– Blend together ingredients for dressing.
– Mix all ingredients together with your dressing. Chill and serve cold. Enjoy with your friends….