Sea spaghetti & kale salad

6:00 am on 24 June 2019

INGREDIENTS:

10g dried Sea Spaghetti

1 large bunch of kale, washed,

large veins removed

2.5 cm piece ginger, peeled, cut matchsticks

2 tbsp roasted sesame seeds

¼ cup Bragg’s amino or tamari sauce

¼ cup reserved seaweed soaking water

2 tbsp sesame oil

 

METHOD:

Soak the sea spaghetti in warm water 30 min or overnight until soft; alternatively cook in boiling water for 10 minutes. Drain the sea spaghetti, chop coarsely and set aside. Keep the soaking water for later.

Steam the kale or cook a minimal amount until just bright green & wilted. Drain and rinse with cold water and spin dry in a lettuce colander. Chop or tear into bite size pieces. Add the kale to a salad bowl with the sea spaghetti. Sprinkle with the ginger and sesame seeds.

In a small bowl combine the rest of the ingredients and pour over the salad. Serve immediately or refrigerate for up to 2 days.

 

Serves 6

From Nine To Noon

Find a Recipe

or browse by title