Rainbow Slaw

This is a gem I found on Yogurt Soda website which I adapted for fresh sugar-kelp. Using locally cultivated seaweed (versus imported) means you know the water quality is regulated and that the seaweed is tested for things like heavy metals which will be absorbed by the seaweed if its present in the water.

Rainbow Slaw:

2 cups freshly harvested sugar kelp
1/2 to 1 red cabbage, thinly sliced
2 carrots, grated
1/4 cup chopped green onions
1/2 teaspoon toasted sesame oil
2 tablespoons sunflower seeds
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon maple syrup or honey
1 small clove garlic, minced
1 teaspoon ginger, minced

1. Make the slaw: Blanch the kelp by tossing into boiling water for 15 seconds. Drain in a colander and rinse in ice bath. Drain sugar kelp again and squeeze out excess water. Cut into 1-inch pieces. Toss sugar kelp, cabbage, carrots, and green onions together.

2. Make the dressing for the slaw: stir together tahini, sesame oil, lemon juice, water, soy sauce, rice vinegar, maple syrup, garlic, and ginger, adding salt to taste if necessary. Pour over slaw and sprinkle salad with sesame seeds and sunflower seeds. Add to tacos, fish, or just crush it solo.