Cole slaw with sugar kelp | A WAVE OF FLAVOURS

Cabbage, carrot and royal kombu salad in a bowl.

Dried seaweed sachet : Organic whole seaweed.

Cole slaw with sugar kelp

Difficulty :
Preparation time : 1 h
Number of servings : 4 persons
Type of dish : Salade

Reinvented classic with original flavours and textures.

By Un Océan de Saveurs, a company based in Québec’s Gaspé Peninsula specializing in harvesting and processing edible seaweeds

Ingredients

35 g (1 oz.) whole sugar kelp
150 g (⅓ lb) green cabbage
150 g (⅓ lb) red cabbage
150 g (⅓ lb) carrots, grated
100 ml (3 oz.) vinegar
60 g (2 oz.) brown sugar

Preparation

Rehydrate the sugar kelp for 1 hour in warm water.
Chop the green and red cabbage.
Chop the sugar kelp.
In a bowl, mix the sugar kelp, cabbage and carrots.
Add the vinegar and brown sugar and mix.
Season to taste.

For an extra burst of flavour, add bacon.

The sugar kelp from Un Océan de Saveurs (marketed by the company as “sea belt”), used in this recipe has a refined plant-like taste that is both slightly sweet and slightly salty (fleur de sel).

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

Recipes