Lunch & Dinner

Sea Chicory Salad with Sprouts & Cucumber

Sea Chicory Salad with Sprouts & Cucumber

This delicate Sea Chicory salad is fresh and crunchy, a delicious starter. Seaweeds & sprouts combined make it visually striking as well as nutritious.

Serves 2

Prep time 20 mins


  • 1-2g dried Sea Chicory (a tbsp dry is enough for 2 servings)
  • 2 tbsp bean sprouts
  • 1 good handful sprouted seeds
  • Cucumber(5 cm) cut fine match sticks
  • 1 Spring onion, cut fine
  • 2 tbsp Tamari
  • 2 tsp Grated ginger
  • ½ tsp Sesame oil
  • Juice ½ lemon
  • Kelp Salt & pepper to taste


  1. Re-hydrate the Sea Chicory in cold water for 3-5 minutes.
  2. In a salad bowl, mix the seaweed, cucumber (if using) and sprouts until evenly combined. The proportions in the mixture should be roughly 1/3 seaweed and 2/3 other vegetables.
  3. Make the dressing by blending the remaining ingredients.
  4. Add the dressing & combine when ready to eat.
  5. Enjoy right away !


  • The dressing draws the agar (jelly) out of the seaweed when left to stand, making it slippery. To avoid this, add the dressing just before serving and consume immediately.

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