Name: Sea Chicory Salad with Sprouts & Cucumber
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1-2g dried Sea Chicory (a tbsp dry is enough for 2 servings); 2 tbsp bean sprouts; 1 good handful sprouted seeds; Cucumber(5 cm) cut fine match sticks; 1 Spring onion, cut fine; 2 tbsp Tamari; 2 tsp Grated ginger; ½ tsp Sesame oil; Juice ½ lemon; Kelp Salt & pepper to taste

Sea Chicory Salad with Sprouts & Cucumber

Course: SidesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

sea chicory salad This delicate Sea Chicory salad is fresh and crunchy, a delicious starter. Seaweeds & sprouts combined make it visually striking as well as nutritious.

Ingredients

1-2g dried Sea Chicory (a tbsp dry is enough for 2 servings)
2 tbsp bean sprouts
1 good handful sprouted seeds
Cucumber(5 cm) cut fine match sticks
1 Spring onion, cut fine
2 tbsp Tamari
2 tsp Grated ginger
½ tsp Sesame oil
Juice ½ lemon
Kelp Salt & pepper to taste

Directions

Re-hydrate the Sea Chicory in cold water for 3-5 minutes.
In a salad bowl, mix the seaweed, cucumber (if using) and sprouts until evenly combined. The proportions in the mixture should be roughly 1/3 seaweed and 2/3 other vegetables.
Make the dressing by blending the remaining ingredients.
Add the dressing & combine when ready to eat.
Enjoy right away !

Notes

Tip: the dressing draws the agar (jelly) out of the seaweed when left to stand, making it slippery. To avoid this, add the dressing just before serving and consume immediately.
Read more about Sea Chicory here.