Dulse adds a unique flavour accent which perfectly complements potatoes, vegetables, rice, and casseroles. Add to salads, soups, vegetable and pasta dishes, sweet baked potato and stir-fries. The possibilities are endless!
Prep time: 10 minutes
Serves 2
1/2 cup dulse fronds, soaked for 1-2 minutes, then cut into bite size pieces
2 large handfuls peppery rocket or arugula or other salad greens
1 stick celery, finely sliced
1 carrot, shredded
1/4 cup toasted walnut halves
Ume Plum Vinegar & Apple-Miso Dressing:
2 tsp flax oil
2 tsp Ume plum seasoning
1 tsp sweet white miso
2 tbsp organic apple juice
¼ cup filtered water
Dulse adds a unique flavour accent which perfectly complements potatoes, vegetables, rice, and casseroles. Add to salads, soups, vegetable and pasta dishes, sweet baked potato and stir-fries. The possibilities are endless!
Prep time: 10 minutes
Serves 2
Place the greens and dulse in a salad bowl along with the celery and carrot. Drizzle on the dressing and toss well. Taste and adjust the seasonings. Garnish with the toasted walnuts.
To make the dressing: Blend all ingredients together.
Did you like this dish? Explore more vegan salad recipes here.
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