The Raw Truth

Sea Salad

This is a mineral-rich salad with an Asian flair. Sea vegetables such as seaweed are wild foods that grow in oceans throughout the world. If you

can, get fresh sea vegetables that grow in your area. If that’s not possible, then purchase dried ones. There is a large variety of seaweeds out

there, so read the packages well and find one you like. Avoid sea veggies that are cooked before sun drying. Dried sea vegetables such as

dulse, sea palm, and wakame are almost always dried fresh, while hijiki and arame are usually cooked first. Two good suppliers of raw sea

vegetables are the Mendocino Sea Vegetable Company (www.seaweed.net) and Gold Mine Natural Food Co. (www.goldminenaturalfoods.com).

Serve this dish on its own or on a bed of greens with Miso-Tahini Dressing. For individual servings, serve the salad on a large red cabbage leaf.

SERVES 6 TO 8

1 large head red cabbage, shredded

1 large head napa cabbage, shredded

3 large carrots, shredded

2 green onions, thinly sliced

2 cups wet seaweed, rinsed and coarsely chopped, or 1 cup dried seaweed, soaked, drained, and chopped

Heaping ¼ cup sesame seeds (white or black or a combination)

1-inch piece fresh ginger

3 tablespoons Bragg Liquid Aminos

2 tablespoons rice wine vinegar or white wine vinegar or other vinegar

Juice of 1 lemon

Juice of 1 orange

In a large bowl, toss together the red and napa cabbages. Add the carrots, green onions, seaweed, and 3 tablespoons of the sesame seeds and
mix well. Finely grate the ginger on a ginger grater or fine grater to extract its juice (you should have about 2 teaspoons). Place the ginger juice in a
small bowl and add the Braggs, vinegar, and lemon and orange juices and stir to combine. Drizzle over the cabbage mixture and toss well. Garnish
with the remaining sesame seeds.