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Rainbow Seaweed Salad

By sarah  , ,

January 4, 2017

Colourful vegetables makes a good salad. For each main meal, try aiming for three types of vegetables of different colour and a big plate of it to make sure you maximise the nutrients of the meal.

Products used in this recipe - Alg Seaweed Bush Tucker

  • Prep: 30 mins
  • Yields: Serves 2


¼ cup couscous

¼ cauliflower, chopped

1 medium carrot, cubed

big handful of snow pea, ends trimmed

1/3 cup chopped purple cabbage

extra virgin olive oil for sauté and serving

2 tsp sumac

2 tsp sweet paprika

extra virgin olive oil

sea salt and pepper

extra virgin olive oil

Sprinkle of Alg Seaweed Bush Tucker / Rainbow Seaweed Flakes / Tasmanian Wakame


1Cook couscous according to packet instruction (usually 1:1 water to grain). Heat a pan with extra virgin olive oil, sauté all vegetables until soften but crunchy. Let cool slightly then transfer to a large mixing bowl. Add couscous, paprika and sumac into the mixing bowl. Add salt and pepper if needed. Dish salad onto a serving plate and drizzle extra virgin olive oil and sprinkle Alg Seaweed Bush Tucker

2Use #sprinklewithAlg #AlgRainbowSeaweed to tag your creations

Categories - lunch, dinner, vegetarian, vegan, gluten free


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