banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Wakame and Spring Vegetable Coleslaw

    Share

    Wakame and Spring Vegetable Coleslaw

    Wakame is an olive-coloured seaweed high in calcium, magnesium, iron, vitamin A, and dietary fibre.

    Advertisement

    1 - 8 in (20 cm) piece of wakame, soaked in  cold water 10 minutes
    3 cups (750 mL) napa cabbage, thinly sliced
    3 medium carrots, shredded
    3 or 4 radishes, thinly sliced
    2 or 3 baby purple-top spring turnips, grated
    3 Tbsp (45 mL) unseasoned rice vinegar
    1 tsp (5 mL) roasted sesame oil
    1 Tbsp (15 mL) organic dulse flakes

    Rinse wakame well. Blanch in boiling water for 10 seconds, then immerse in cold water to stop cooking process. Drain and trim off thick ribs. (These thick pieces can be used in slow-cooking recipes.) Chop into smaller sections.

    In large bowl combine chopped wakame with vegetables. Toss with rice vinegar and sesame oil. Cover and let sit for 1/2 hour.

    Garnish with dulse flakes and serve.

    Serves 4.

    One serving contains: 82 calories; 4 g protein; 2 g total fat (0.5 g sat. fat, 0 g trans fat); 25 g carbohydrates; 8 g fibre; 185 mg sodium

    source: "Sea Vegetables", alive #334, August 2010

    Advertisement

    Wakame and Spring Vegetable Coleslaw

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Mandarin Orange Chocolate Almond Cake

    Mandarin Orange Chocolate Almond Cake

    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.