wild seaweed_salad_recipe 1A full meal, this wild rice salad is packed with essential nutrients to good health. Karengo, a seaweed from NZ, adds flavour & dark purple hues to the mix! Not only does it look good, the taste is more-ish!



½ cup Karengo Fronds
100g extra firm tofu
1 spring onions, chopped
½ cup pecans, toasted
bunch coriander leaves, chopped
3 cups cooked wild rice (alternatively, brown or red rice)


2 tbsp olive oil
2 tbsp sesame oil
1/3 cup shoyu
¼ cup rice vinegar
1 tbsp lemon juice
zest of one lemon
2 tbsp honey
1 tsp fresh ginger, grated
Kelp Salt & cayenne to taste


Drain the tofu, pat dry and cube. Cook in an oiled pan over medium high heat until the tofu is firm, golden and bouncy. Set aside.
Make the dressing by combining all ingredients.
To assemble, first mix together the spring onion, pecans, coriander leaves, crumbled seaweed and the wild rice with a generous amount of dressing. Combine well and add the cooked tofu. Toss gently and add more dressing if required.