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Ingredients
- 10g wakame seaweed
- 100g tofu cut into chunks
- 1 carrot, grated
- 2 zucchini, grated
- 2 handfuls alfalfa
- 1 cup shredded cabbage
- 2 shiitake mushrooms
- Dressing
- 1 tablespoon tamari
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 4 tablespoons mirin
Method
Soak wakame seaweed in warm water for a few minutes until hydrated, then drain the water. I like to saute the tofu until crispy in a little olive oil before serving. Arrange all the ingredients, including the seaweed, into serving bowls. Combine dressing and pour over the salad just before eating.
Nutrition per serve: protein, 10.2 grams; carbs, 8.1 grams; total fat, nine grams (saturated, 1.2 grams); kilojoules, 684. Gluten-free, low GI, protein-rich.
