Raw Sunflower Seed Knotted Wrack Salad
Recipe type: Salad, Main, Side
Cuisine: Raw, Vegan
Prep time: 
Total time: 
Serves: 6
Sunflower Seed Knotted Wrack Salad makes an exotic addition to one’s reportiore. I made this recently for my book launch party. I love the sultry colours of the seaweed that mesh with that of the sunflower seeds. Seaweed tends to be versatile and great to eat raw.
  • 200g knotted wrack (also known as egg wrack seaweed)
  • 100g sunflower seed
  • 100ml vegan cream
  • 2tsp tahini
  • 2 shallots, finely chopped
  • few sprigs of dill, finely chopped
  • ½ lemon juice
  • 2 gloves garlic, chopped finely
  • 1 inch ginger grated
  • ½ tsp rock salt
  1. Soak the sunflower seeds in filtered water for about 20 minutes. Drain and set to one side.
  2. Using a pair of scissors cut the seaweed into strips of 3 to 4 millimetres. Place in a large bowl.
  3. Add the sunflower seeds and remaining ingredients to the seaweed and mix well.
  4. Serve.
Recipe by EthiVegan by Edward Daniel at https://www.ethivegan.com/recipe-raw-sunflower-seed-knotted-wrack-salad-vegan-raw/