This is a go-to recipe for Longard and a fun one to teach at events since most people haven’t cooked with seaweed. She calls seaweed “a rising star in the world of sustainable foods.” It's nutrient-rich, fibrous and imparts a subtle umami taste to the bright confetti salad.
Preparation
1 bunch of kale, leaves removed and finely sliced, stems discarded
½ of a small red cabbage, finely sliced (by hand or using a food processor)
1 large carrot, grated
¼ cup hemp hearts
5 grams (0.2 oz) dried hana tsunomata (seaweed), rehydrated (optional)
Sauerkraut (raw, unpasteurized)
Olive oil, apple cider vinegar and sea salt (to massage the kale)
Vinaigrette
5 tablespoons extra-virgin olive oil
3 to 4 tablespoons fire cider
2 teaspoons Dijon mustard
2 teaspoons maple syrup
Sea salt and freshly ground pepper
To make the salad, add the sliced kale to a large bowl and drizzle with just enough olive oil to lightly coat the leaves, add a splash of apple cider vinegar and a pinch of sea salt. Using your hands, squeeze and massage the kale leaves. You’ll do this for 2 to 3 minutes until the leaves start to soften. This will make the kale easier to chew and more palatable. Once the kale is soft, add the cabbage, carrot and hana tsunomata to the bowl.
Using a fork or a whisk, combine fire cider, Dijon mustard and maple syrup in a separate mixing bowl or mediumsized measuring cup to make the dressing. Slowly pour in 5 tablespoons of extra-virgin olive oil and whisk until thoroughly emulsified, then add sea salt and pepper to taste.
To assemble the salad, drizzle the dressing over the kale, cabbage, carrot and hana tsunomata (if using). Mix the salad well to ensure the vegetables are evenly coated. Add the hemp hearts and toss again. Serve immediately and top with as much sauerkraut as you'd like.
