Recipe Directions

Japanese Style Seaweed Salad

1 tbsp Umeboshi Paste

1/2 cup wakame seaweed, soaked for 30 mins

1/2 cup kombu seaweed, soaked for 30 mins

3 heads of small bok choy, chopped

1 carrot, julienne

1 cup mung bean sprouts

2 stalks of green onions, chopped

1 cup of pea sprouts

1 tbsp sesame oil

Place all ingredients in a big bowl. Mix thoroughly and let it marinate for about 30 minutes. Enjoy!

Cheflandria's Thoughts

Cheflandria’s Everyday Raw Food Recipe

I found this wondeful tasty plum paste called Umeboshi Paste or Pickled Plum Puree yesterday at Whole Foods. So I immediately used it for dinner. I made this delicious and very simple salad mix that went well with the califlower sushi and “un-unagi” mushrooms. The plum puree is sweet, sour and salty in taste.

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Looks wonderful.

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Hmmm..loks interesting. I have never really had a seaweed slad.

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