Step by Step Guide: Seaweed Salad with Organic Carrot Dressing

Introducing our new cooking kit, featuring nutrient-rich mixed seaweed paired with an organic carrot dressing. Packed with essential minerals like manganese, folate, magnesium, and calcium, this kit is both nutritious and incredibly easy to prepare. Just rehydrate the seaweed in cold water, then finish with our delicious organic carrot dressing. It's the perfect quick and healthy addition to any meal.

Follow along with this step-by-step guide, complete with bonus cooking tips to help you make the most of our kit.

Step1: Place the dried seaweed in a large bowl filled with room temperature water (around 17-25°C). Avoid using warmer water, as it can result in a slimy texture. Let the seaweed soak for 7-10 minutes to ensure it fully rehydrates and softens.

After 7 minutes, gently run your hands through the seaweed to check for any inconsistencies in texture. If you encounter any hard bits, soak the seaweed for a few more minutes and taste it to ensure it reaches your desired texture.

Step 2: Once the seaweed is rehydrated, drain the water using a sieve. Then, use a cloth to squeeze out the excess water, handling a handful of salad at a time. The seaweed should be supple, and removing the excess water helps prevent the dressing from becoming diluted.

Step 3: Marinate the seaweed with the dashi soy sauce included in the kit, mixing thoroughly until it is fully incorporated.

Step 4: You can enjoy the seaweed salad on its own or enhance it with additional ingredients like cucumber, tomato, lettuce, sesame seeds, and roughly chopped dried nuts for added texture. If you prefer to keep it simple, just shake the organic carrot dressing well and toss it with the salad.

  • PRO TIP: To remove the bitter taste from cucumber skin, rub it with some sea salt, then rinse off the salt with water and pat the cucumber dry.

    Cut off both ends of the cucumber, then slice it into bite-sized pieces.

CHERRY TOMATO

Trim away the stem of the cherry tomato, then slice it in half.

LETTUCE

  • If your lettuce becomes slightly wilted, you can revive it by soaking the leaves in warm water (around 50°C) for a couple of minutes, then quickly submerging them in cold water for another minute. This process will rehydrate the leaves and restore their crispness.

  • STEP 1: Begin by gently pulling away any outer leaves that are wilted, damaged.

    STEP 2: Trim a few millimetres from the base of the lettuce. This fresh cut helps the lettuce retain moisture and draws water into the leaves if stored properly.

    STEP 3: At the newly cut base, score a shallow “X” by cutting about 3mm deep. This further aids water absorption, keeping the leaves hydrated for a longer period.

    STEP 4: Prepare a clean container and line the bottom with a damp paper towel. Place the lettuce in the container in an upright position (base down, leaves up). This mimics how lettuce grows naturally, which helps maintain its structure and reduces pressure on the leaves, minimising bruising.

    STEP 5: Store the container in the middle of your fridge, where the temperature is consistent but not too cold. Lettuce is susceptible to cold burns (frostbite) if stored near the back or in very cold zones of the fridge.

SEA GRAPES

Rehydrate the sea grapes in cold water for several minutes, then drain and cut them into smaller pieces.

Once all the components are ready, you can begin plating the salad. Layer the ingredients while dressing each layer to ensure even distribution of flavours.