Recipe from Our Chef’s Diary – Asian Style Rainbow Kombu Salad

RECIPE: Asian Style Rainbow Kombu Salad – Using ‘Pacific Harvest’ NZ Kombu

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 seaweed (soaked in hot water until soft)

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

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