- 2 cups dry dulse seaweed
- ¼ head red cabbage, shredded
- 8 or 10 shitake mushrooms
- 1/8 cup grated ginger root
- 3 tbsp ground raw sesame seed
- 3 tbsp flax oil
- 3 tbsp safflower oil
- 2 tbsp raw sesame tahini
- 2 tbsp Bragg Liquid Aminos
- 1 tbsp lemon juice
Soak dulse in water until soft (about 5 minutes), then drain. Put all ingredients in a food processor and pulse 30 seconds until stiff with chunks. Serve in small bowls. Serves 4.
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