The great thing about being a teacher is that sometimes you’re blessed with gifts of food from your students.

Sybille gave me a big bag of Korean dried brown seaweed, sesame oil and apple cider vinegar and @shaliciouz gave us lots of lovely organic veggies including cabbage and mint so I decided to make this salad. Thank you ladies!

Here’s the recipe:
SALAD
¼ cup dried brown seaweed
1 cup cabbage, shredded
1 Kiwi fruit, sliced

DRESSING
1 teaspoon sesame oil
½ teaspoon apple cider vinegar
1 inch ginger, grated
Pink Himalayan salt to taste

GARNISH
Mint leaves
Spring onions
Longan
Bird’s eye chilli
Fresh dill

METHOD:
Soak seaweed in water for 15 minutes to hydrate. It will expand. Squeeze gently to remove excess water.

Add dressing ingredients to a mixing bowl and mix well. Add cabbage, seaweed and kiwi, toss to combine well.

Garnish and serve.
Feel free to share this recipe!
💚💚💚