Sea Spaghetti & Kale salad with fresh Ginger

Kale, Sea Spaghetti & Ginger salad

Here is a fresh and tasty combination bursting with nutrients. This salad is quick & easy to make and the result appeals to all the senses: colourful, tasty, crunchy and fresh.

The truth is that I have always struggled to find tempting recipes using kale. Kale is incredibly nutritious and it has a reputation for being full of cancer-preventing compounds, so it is well worth eating it! The Sea Spaghetti adds colour, a host of different nutrients and a flavour that complements the greens & the ginger wonderfully. Sea Spaghetti is an olive green seaweed has a taste that is easy to adopt, being both sweet and mineral.  It can be soaked for anything from half an hour to a couple of days. The longer it is soaked (with changes of water), the milder the taste. It always keeps a slight crunchiness like ‘ al dente ‘ pasta. Click on the link to read about Sea Spaghetti.

This salad dish can be served raw or lightly steamed.
If you want the raw version, shred the kale finely so it is easy to eat & coat with the dressing; soak the Sea Spaghetti in water (or ginger tea) overnight.
If you prefer the steamed version, the kale pieces can be bigger as they will wilt slightly with the steam and the Sea Spaghetti can be softened quickly by cooking it as you would do pasta, see instructions below.

Fresh Sea Spaghetti in the North Atlantic


10g dried Sea Spaghetti
1 large bunch of kale, washed,
large veins removed
5 cm piece ginger, peeled, cut matchsticks
2 tbsp roasted sesame seeds

¼ cup Bragg’s amino or tamari sauce
¼ cup reserved seaweed soaking water
2 tbsp sesame oil


Soak the Sea Spaghetti in warm liquid overnight, alternatively cook in boiling water for 10 minutes. Drain the Sea Spaghetti, chop coarsely and set aside. Keep the soaking/cooking water for later.
Steam the kale a minimal amount of time until just tender (3-5 minutes). Drain and rinse with cold water to stop the cooking, then spin dry in a lettuce colander. Chop or tear into bite size pieces. Add the kale to a salad bowl with the Sea Spaghetti. Sprinkle with the ginger  and sesame seeds.
In a small bowl, combine the rest of the ingredients and pour over the salad. Serve immediately or refrigerate for up to 2 days.

Serves 4-6

Note: what is left of the soaking/cooking water can be used in soups or sauces as it contains a large amount of nutrients.

Fettuccine & Sea Spaghetti with Puttanesca sauce

Culinary tips:

Sea Spaghetti is an extraordinary plant that looks like fettuccine upon re-hydration. It blends well with pasta, and actually adds colour and just a bit of a salty taste to the dish !

Wellness tips:

Sea Spaghetti is a brown seaweed, therefore an excellent source of iodine. Click on the link to find out why iodine is important.






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