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Wild Rice Salad Recipe with Nori (Karengo)

Wild Rice Salad Recipe with Nori (Karengo)

Course: MainDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This Wild Rice Salad recipe with Nori (Karengo) added is a full meal, packed with essential nutrients for good health. Nori is also known as karengo in NZ. It adds flavour and wonderful rich colour to the plate.

Ingredients

  • ½ cup Nori (Karengo) Fronds

  • 100g extra firm tofu

  • 1 spring onions, chopped

  • ½ cup pecans, toasted

  • bunch coriander leaves, chopped

  • 3 cups cooked wild rice (alternatively, brown or red rice)

  • Dressing:
  • 2 tbsp olive oil

  • 2 tbsp sesame oil

  • 1/3 cup shoyu

  • ¼ cup rice vinegar

  • 1 tbsp lemon juice

  • zest of one lemon

  • 2 tbsp honey

  • 1 tsp fresh ginger, grated

  • Kelp Salt & cayenne to taste

  • Optional – Furikake seasoning to garnish

Directions

  • Drain the tofu, pat dry and cube. Cook in an oiled pan over medium high heat until the tofu is firm, golden and bouncy. Set aside.
  • Make the dressing by combining all ingredients.
  • To assemble, first mix together the spring onion, pecans, coriander leaves, crumbled seaweed and the wild rice with a generous amount of dressing. Combine well and add the cooked tofu.
  • Toss gently and add more dressing if required.

Notes

  • Garnish with furikake seasoning for added flavour and nutrients.

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