PCC Marinated Kale, Seaweed and Cucumber Salad

Serves: 4 to 6

Your rating: None (4 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!

Learn more about our recipes. View guidelines »

More about: cucumbers, kale, seaweed

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