Carbon-trapping Seaweed Salad


  1. Place the wakame in a bowl and cover with water.
  2. Soak until soft, about 5 minutes.
  3. Squeeze dry.
  4. Chop into bite-sized pieces.
  5. Coat the bottom of a skillet with a thin layer of oil.
  6. Heat the skillet over medium high heat.
  7. When the oil is hot, pan-fry pieces of dried dulse for 30 seconds to a minute, until the dulse gets crispy.
  8. Remove from the pan and set aside to cool.
  9. Arrange wakame, carrot, cucumber and radish in a bowl.
  10. Drizzle with miso-ginger-soy dressing.
  11. Top with microgreens.
  12. Sprinkle dulse on top.
  13. For the dressing, add all ingredients to a bowl, along with 2 tablespoons water.
  14. Whisk until well combined.

Seaweed salad recipe inspired from:


For the salad

  • 1 ounce dried wakame
  • 1 ounce dried applewood-smoked dulse
  • Oil for pan-frying dulse
  • 1 carrot, thinly sliced with a vegetable peeler
  • 1 blood orange, sectioned
  • 1 cucumber, thinly sliced
  • 1 small bunch radish, cut into wedges
  • handful of microgreens (such as radish, kale or rocket)

For the dressing:

  • 2 tbsp miso (white, red or mix of both)
  • 2 tbsp rice wine vinegar
  • 1 tbsp tamari or soy sauce
  • 1 tsp ginger, grated
  • 1 small clove garlic, grated
  • 1½ tsp sesame oil
  • 1 tsp mirin
find out the inspiration behind this recipe by clicking the link below.

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