Sea spaghetti & kale salad
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
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.