This recipe is a chopping one, but if you have a slicer blade on a food processor, feel free to use if you are not comfortable chopping! Otherwise, chop away and leave a comment below if you need more instruction than what is provided!
Keep in mind that the seaweed used can be traded in for any dry seaweed you prefer, and instead of sunflower butter, you could use any nut or seed butter you prefer as well! Be creative...be you :)
Equipment needed: Chef’s knife (or food processor), Cutting board
2 big salad servings or 4 side dish servings
1. Cut cabbage head in half and then cut into strips lengthways.
2. Take the fennel and cut the stalks off, leaving about an inch of them on the bulb. Reserve the herby tips for sprinkling over your salad later.
3. Cut the fennel in half, then hold the stalk and top of the bulb at a 45° angle flipped to see the inside root. Cut the root out in a triangular shape.
4. Once root is removed, slice the fennel lengthways. To make smaller slices, continue to chop now with your other hand pressed firmly (all fingers included) on the top of the knife. (If preferred, pulsing in the food processor or using the slicer blade will work. Also a mandolin will work!).
5. Dice shallot: cut in half, make cuts lengthways through the bulb (keeping the root in tact) and cut widthway into twice into the center of the (sitting flat) shallot. Pulsing in the food processor also works.
6. Place dried arame in a cup with warm water covering the top for 10 minutes to soften.
7. Mix sunflower butter with the 2 Tbsps water, flax oil, ume plum vinegar and shallot.
8. Take your grapefruit and mandarins, cut the ends off and slice/peel the skin away from the fruit. Cut the fruit in half and pick or cut out slices.
9. Pour the dressing over the mixture of cabbage and fennel, mix with hands, and top with pumpkin seeds, fruit. and fennel herbs.
This salad, while light, is full of ingredients that promote:
What more can you ask for?