Recipe by Pacific Harvest

Ingredients

• 10g dried Pacific Harvest Sea Spaghetti
• 1 large bunch of kale, washed, large veins removed
• 5 cm piece ginger, peeled, cut matchstick shape
• 2 tbsp roasted sesame seeds
• ¼ cup Tamari sauce
• ¼ cup reserved seaweed soaking water*
• 2 tbsp sesame oil

Method

1. Soak the Sea Spaghetti in warm liquid overnight, alternatively cook in boiling water for 10 minutes. Drain the Sea Spaghetti, chop coarsely, and set aside. Keep the soaking/cooking water for later.
2. Steam the kale for a minimal amount of time until just tender (3-5 minutes). Drain and rinse with cold water to stop the cooking, then spin dry in a lettuce colander. Chop or tear into bite-size pieces.
3. Add the kale to a salad bowl with the Sea Spaghetti. Sprinkle with the ginger and sesame seeds.
4. In a small bowl, combine the rest of the ingredients and pour over the salad.
5. Serve immediately or refrigerate for up to 2 days.