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.


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