Have you ever tried using seaweed as a salad topper? Well, now’s your chance! Use Blue Evolution Dried Kelp in this recipe for an umami-rich, nutritious and delicious addition.
Ingredients for Salad:
1 cup canned chickpeas (rinsed and drained)
2 cups your favorite coleslaw/chopped cabbage mix
¼ cup green onion, chopped
⅓ cup peaches, diced
¼ cup rehydrated Blue Evolution Alaskan Kombu Dried Kelp (soak in warm water for a few mins)
Ingredients for Dressing:
2 Tbsp fresh lemon juice
1 ½ Tbsp sesame oil
1 Tbsp apple cider vinegar
1 Tbsp tahini
2 tsp fresh grated ginger
¼ tsp garlic powder
¼ tsp pink salt
¼ tsp black pepper
Method:
Mix together chickpeas, coleslaw/cabbage mix, green onion and peaches in a large bowl.
In a small bowl, combine all ingredients for the dressing.
Pour the dressing over the salad.
Top with the kelp.
Optional: Sprinkle with sesame seeds and sliced peaches.
