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Wild Seaweed Salad


Wild Seaweed Salad Recipe

Ingredients:
  • 1 cup of loosely packed (wild) nori seaweed
  • 12 ounces extra-firm nigari tofu
  • Grated zest of 1 lemon
  • Fresh ginger, cut into a 1-inch cube, peeled, and grated
  • 2 tablespoons honey
  • scant 1/2 teaspoon cayenne
  • 3/4 teaspoon fine-grain sea salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup unseasoned brown-rice vinegar
  • 1/3 cup shoyu sauce (wheat-free soy sauce)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons toasted sesame oil
  • 2 medium shallots, finely chopped
  • 2 cups pecans, toasted
  • 1 cup loosely packed cilantro leaves/stems, chopped
  • 6 cups cooked wild rice
Directions:
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