Macro Kelp salad recipe

Prep time: 30 min

Cook time: 10 min

Serves: 4


1 package or 20g Wild Origins Macro kelp
250ml boiling water
1/2 of a cucumber
300g snap peas
10g fresh ginger
15ml toasted sesame oil
30ml soy sauce
5g toasted sesame seeds
30ml rice wine vinegar
50g tahini
20ml freshly squeezed lime juice
30g white miso paste
20g fresh chives


Begin by pouring boiling water over the dried Macro kelp. Let sit for 10 minutes and then drain off any excess liquid. Thinly slice cucumber. Remove any strings from the snap peas and cut into thirds. Chop the Macro Kelp into 3cm wide pieces. Add the Macro Kelp, cucumber and snap peas into a salad bowl. Then add finely chopped fresh chives and toasted sesame seeds.

In a separate bowl, add finely minced ginger, sesame oil, miso, tahini, soy, rice wine vinegar and lime juice. Whisk this mixture vigorously or blend with your favourite blender or mixer. Add the mixture to the seaweed and vegetables, mix gently and enjoy immediately or store in the fridge for up to 24 hours.