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Sea Chicory Salad with Sprouts & Cucumber

sea chicory saladThis delicate Sea Chicory salad is fresh and crunchy, a delicious starter.

INGREDIENTS:

serves 2

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

METHOD:

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.

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Processed in approved food grade facilities

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