Bull Kelp Sweet and Sour Salad
1/4 cup dried Premium Bull Kelp Fronds (Nereocystis luetkeana)
With scissors cut Kelp Fronds into thin slivers.
1 small to medium zucchini or 1 English cucumber
Peel and cut in half. Slice lengthwise with a potato peeler into very thin but wide strips.
Dressing:
2 tablespoon soya sauce
1/4 cup apple cider vinegar
2 to 3 tablespoon honey, maple syrup or sugar
1 teaspoon fresh ginger root (grated fine)
1 tablespoon fresh lemon or lime juice
Pinch sea salt
For the garnish:
2 tablespoon finely chopped parsley or cilantro
2 tablespoon finely chopped chives
2 to 3 teaspoon toasted sesame seeds
Preparation:
Soak the seaweed in water for 10 minutes or so, (save that water to cook your rice, or add to your smoothies).
Take the seaweed out of the water and rinse a few times in cold water until no longer slimy. With hands squeeze out excess water .
Mix all dressing ingredients together. Stir to dissolve.
Place the seaweed and zucchini or cucumber with the dressing and gently toss.
Serve: This makes 2 to 3 side salads. Place in individual bowls and garnish with
chives, toasted sesame seeds and cilantro or parsley.
This salad goes very well served with rice. Enjoy!
recipe by BC KELP
