PCC Marinated Kale, Seaweed and Cucumber Salad

Serves: 4 to 6

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Soak sea vegetables in ample water for at least 30 minutes; drain and rinse.

Prepare the dressing by mixing the garlic, ginger, rice vinegar, honey, lime juice and tamari in a bowl. Slowly whisk in the oils to emulsify; stir in the sesame seeds and crushed red pepper.

To prepare the salad, combine the drained sea vegetables, kale, cucumber rounds and dressing in a large bowl; toss to coat well.

Recipe by Blake Caldwell, PCC Deli

Source: 2014 PCC annual meeting dinner

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: cucumbers, kale, seaweed

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login