(For all ingredients, please use organic versions if available)
Serves 2–3 servings
½ ounce dried sea palm, soaked in 1 cup water
1 carrot, shredded
½ cucumber, finely julienned
½ green onion, sliced
1 tablespoon raw sesame oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon tamari
1 small hand (1½ teaspoons) ginger root
1½ teaspoons sesame seeds
1 clove garlic, micro-planed
½ teaspoon garlic or onion powder
¼ teaspoon or pinch cayenne
¼ teaspoon toasted sesame oil
- Soak the sea vegetable in water for about 20 minutes to ½ hour until they are fluff up. Cut them about 2 inches wide and put them in a bowl.
- Take the green onion, cut off the root and cut it a little bit finer. Put it into the bowl.
- Add in the shredded carrots.
- Add in some garlic.
- Peel the ginger and then slice it very thinly.
- Add in some onion powder.
- Take the cucumber, remove the ends and cut it into long thin strips. Add it into the bowl.
- Add in some lemon juice.
- Add in some tamari.
- Add in a little bit of agave nectar.
- Add in a little bit of vegetable oil.
- Add in some sesame seeds.
- Mix everything together.
- The salad is ready to be served.