Wakame and Spring Vegetable Coleslaw

Wakame and Spring Vegetable Coleslaw

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

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

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