Sea Vegetable Salad
3 Tablespoons hijiki or wakame seaweed
2 carrots, chopped
1 cup cabbage, grated
1 cup sugar snap peas, chopped
1 18-oz. can water chestnuts, drained and cut in half
1 Tablespoon toasted sesame oil
2 Tablespoons Organic, raw apple cider vinegar
pinch sea salt
sesame seeds for garnish
1. Re-hydrate seaweed in water for about 5 minutes.
2. Meanwhile, add carrot, cabbage, peas, and water chestnuts to a bowl with vinegar, oil and salt.
3. Add seaweed and mix.
4. Garnish with sesame seeds and serve.
- high in iodine
- high in many minerals
- good for weight-loss
- vegan, gluten-free
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.
Photo thanks to Emily © 2013.
This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved