The great thing about being a teacher is that sometimes you’re blessed with gifts of food from your students.
Sybille gave me a big bag of Korean dried brown seaweed, sesame oil and apple cider vinegar and @shaliciouz gave us lots of lovely organic veggies including cabbage and mint so I decided to make this salad. Thank you ladies!
Here’s the recipe:
¼ cup dried brown seaweed
1 cup cabbage, shredded
1 Kiwi fruit, sliced
1 teaspoon sesame oil
½ teaspoon apple cider vinegar
1 inch ginger, grated
Pink Himalayan salt to taste
Bird’s eye chilli
Soak seaweed in water for 15 minutes to hydrate. It will expand. Squeeze gently to remove excess water.
Add dressing ingredients to a mixing bowl and mix well. Add cabbage, seaweed and kiwi, toss to combine well.
Garnish and serve.
Feel free to share this recipe!