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1+1/2 cups dried pieced Wakame seaweed
4 cups water
1 cup finely mandolined carrot rounds
1 cup mandolined celery
1 cup finely shredded purple cabbage
1+1/2 tablespoons minced green onion + extra for garnish
Black sesame seeds for garnish

4 tablespoons toasted sesame oil
1 teaspoon dijon mustard
2 tablespoons tamari, gluten-free
2 tablespoons ginger juice
1/2 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon rice wine vinegar


Soak the wakame in water for at least 20 minutes.
Strain well and gently squeeze all of the excess water out. Mix all of the prepared vegetables together with the seaweed, make sure everything is evenly combined.
Combine all of the ingredients for the dressing into a jar and shake very well. Pour over the seaweed salad mixture.
Add more tamari, toasted sesame oil, sea salt or black pepper to taste!
Always taste before serving as the seaweed tends to absorb flavour.
Before serving, top with black sesame seeds and green onion.

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