Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Source: The Whole Truth Eating and Recipe Guide
This ginger cilantro seaweed salad is a tasty way to get sea and other vegetables into your diet.
Ingredients
- 1 cup filtered water
- 2-3 large carrots (peeled and cut into thin strips)
- 1/2 head cauliflower (cut into small florets)
- 1/4 cup arame or hiziki (soaked)
- 1 large red bell pepper (deseeded and diced)
- 2″ piece of ginger (peeled and sliced thin)
- 1/4 bunch fresh cilantro (rinsed and chopped)
- 1/2 cup pine nuts (soaked overnight, rinsed and drained, then dehydrated)
- 2 tablespoons coconut aminos
- 1 clove garlic (peeled and minced)
- 2 tablespoons sweet white miso
- 1/3 cup toasted sesame oil
- 1/2-1 cup filtered water
Directions
Bring 1c. water to a boil and blanch carrots for 2-3 minutes. Remove with a slotted spoon and drain in a colander. Repeat blanching with cauliflower for 3-4 minutes and drain in a colander.
Add seaweed to the blanching water, cover and simmer for 10 minutes. Drain seaweed and combine in a mixing bowl with carrots, cauliflower and diced red pepper.
For the dressing:
Combine ginger, cilantro, pine nuts, coconut aminos, garlic, miso and sesame oil in a food processor. Slowly add water to achieve desired consistency.
Coat vegetables with dressing and serve.
See Also
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