Last weekend with little warning I went seaweed crazy and bought a huge bag of dried arame, some shredded dried wakame and some fresh salted sea vegetables from Earth Foods in Kentish Town. Perhaps my body knows the minerals it’s needing – and loud hankerings should never be ignored.
I have been wanting to use sweet potato as a raw ingredient for a while. It is sweeter and more interesting than carrot, and so I threw the two together with arame, apple, kohlrabi, celery and ginger and make a bowl of crunchy Asian bliss. The sweet crunchy apple, vibrant colours and crisp seasonings make it a really fresh and moreish salad, while the mineral-rich seaweed and immune-boosting beta-carotene packed veggies up our free radical-fighting powers.
Eat a rainbow!
Serves 4 as a side.
1 sweet potato, half grated and half julienned
1 carrot, grated
1/2 kohlrabi, grated
1 stick celery, finely sliced
1/2 cup dried arame, soaked and drained
2 tbsp grated ginger
sesame seeds and / or shredded wakame to sprinkle
2 tbsp maple syrup
3 tbsp tamari or soy sauce
3 tbsp sesame oil
In a big bowl, mix the sweet potato, carrot, kohlrabi, celery and ginger. In a glass or cup, mix the dressing ingredients and set aside. Before serving, dice and add the apple to the veggies and dress the salad immediately. Sprinkle with sesame seeds and / or wakame and add more tamari, sesame or maple according to taste before serving.