Wow! I am so impressed with the salad I am going to share with you today. It is called Wakame Hemp Power Slaw and it is a knockout! I am still on my kick of using my recipe books at home. I like to call my raw books recipe books because well, they aren’t really “cook”books. I have also changed my lingo in conversation to making or preparing food rather than cooking it since I am not applying heat to the dishes. Anyway, back to the point. This salad blew me away and is another new favorite. I am so grateful to Ani Phyo and her book Ani’s Raw Food Kitchen for all the new salads I have been exploring through her book. They are so varied and different than your typical salad so now I have almost enough salads in my repertoire for every mood I am in!
Wakame Hemp Power Slaw was so easy to prepare and will last 3-4 days in the fridge. Mine didn’t last but two. Proud to say, my hubby even took some to work the next day he liked it so much. I also brought some to share with Sioux to get her review. So, my kids didn’t like it so much but I think they would after a few exposures. I read the other day it can take 15 exposures to a new food before taking to it. So, one down, 14 to go because mamma will be making this one again with all it’s flavor and creamy goodness.
I think we have all heard of the wonderful benefits of kale but what about wakame? Sea veggies are powerhouses. Wakame is high in calcium, protein and chlorophyll. Sea vegetables add essential nutrients and minerals to our diets. They are very versatile and are great in salads and soups. Nori is a common seaweed used as the wrapper for sushi. Dulse is a great salt substitute as is kelp granules. Here is a yummy to add more of these treasures from the sea into your diet.
Wakame Hemp Power Slaw
- 1/2 head kale, ribs removed and torn into bite sized pieces
- 1/4 head red cabbage, cored and thinly sliced
- 2 scallions (I used chives from the garden)
- 1/2 c dry wakame
- 1/2 c hemp seeds
- 3/4 c brazil nuts (I was out so I used some almonds and cashews)
- 2 cloves garlic
- 1 TBS grated ginger (I didn’t measure and just threw about a 1 inch hunk in)
- 1 tsp sea salt
- 1/4 c hemp oil (I used olive oil but hemp or flax would be delish!)
- juice of 1 lime, about 2 TBS
- 1/4 c water
- For slaw, tear kale into bite sized pieces and put in a bowl with the thinly sliced cabbage, scallions or chives and wakame.
- To make the dressing, use food processor to process nuts, garlic, ginger and salt. Add remaining dressing ingredients and process until smooth. I just put it all in the Vitamix and whizzed it up until smooth.
- Pour or scoop dressing into bowl with slaw and toss until well incorporated.
- Top with hemp seeds
The slaw does have very interesting flavors. The lime and ginger in the dressing combined with the creaminess hold up very well to all the flavors of the kale cabbage and wakame. This salad doesn’t need to stand off to be labeled a side dish but is a perfect meal type salad and can hold it’s own in the spotlight. Enjoy!