Seaweed Salad
Seaweed salad is my favourite, but store-bought options are usually full of refined sugar, even though they are sold as a ‘health food’. This salad is so quick and simple to toss together, so make lots and pack some for your future lunches, as it keeps in the fridge for 3 days

Makes 4 Serves - Enough for the week

Prep Time:
15 minutes


Seaweed Salad:

  • 340 g (12 oz) packet kelp noodles
  • 100 g (3. oz) wakame
  • 100 g (3. oz) arame

Ginger & miso dressing:

  • 250 ml (9 fl oz/1 cup) filtered alkaline water
  • 3 tablespoons cold-pressed extra virgin olive oil
  • 3 tablespoons tahini
  • 3 tablespoons coconut nectar
  • 2 tablespoons brown rice miso paste
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons lime juice
  • 5 cm (2 inch) knob of fresh ginger, peeled and chopped
  • ½ red cabbage, finely shredded
  • 1 carrot, julienned
  • 100 g (3. oz/1 cup) sliced snow peas (mangetout)


  1. Prepare equipment. You’ll need a blender, knife, chopping board, measuring cup, measuring spoons, 2 x small bowls & mixing bowl.
  2. Prepare ingredients. You’ll need pre-soaked kelp noodles, wakame & arame; olive oil, tahini, coconut nectar, miso, ACV, lime, ginger, red cabbage, carrot & snow peas.
  3. Drain kelp noodles & set aside. Drain wakame and arame, slice thinly. Slice veggies. Blend dressing ingredients until smooth.
  4. Add wakame, arame and veggies to mixing bowl and pour dressing on top.
  5. Massage well and allow the flavours to marry.
  6. Place into a bowl and serve with a good dose of good vibes!

For a step-by-step visual guide please see gallery below.

Need ingredients? Visit our friends at Wholefoodshouse