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Sea Chicory Salad with Sprouts & Cucumber

Sea Chicory Salad with Sprouts & Cucumber

Sea Chicory Salad with Sprouts & Cucumber

Course: SidesDifficulty: Easy


Prep time


Cooking time



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.


  • 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


  • 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 !


  • 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.

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