Raw Sunflower Seed Knotted Wrack Salad

by Edward Daniel

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.

Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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