Kelp, Orange, and Mango Bowl
Rehydrated kelp tossed with cucumber, orange sections, chile, carrot, mango and bok choy in a lime and miso dressing, finished with chopped peanuts, mint and cilantro.
Ingredients
Bowl
- ⅓ ounce dried seaweed, dried kelp or kombu
- ⅝ cucumber
- 2½ orange
- 1¼ red chile, seeded and finely diced
- 2½ carrot, grated
- 1¼ mango, large, peeled, pitted, and chopped
- 3¾ bok choy, chopped
- ⅝ ounce cilantro, fresh leaves
- 2½ tablespoon peanuts, chopped, salted
- 2½ tablespoon mint, fresh
Dressing
- 3¾ tablespoon olive oil
- 1¼ lime, zested and juiced
- 1¼ teaspoon agave nectar
- 1¼ teaspoon miso paste
Method
- Put the kelp into a bowl of water and let stand for 10 minutes to rehydrate.
- Meanwhile, to make the dressing, whisk together the oil, lime zest and juice, agave nectar, and miso paste.
- Halve the cucumber lengthwise and, using a teaspoon, scoop out and discard the seeds.
- Peel the oranges and cut them into sections.
- Coarsely chop the kelp and put into a large bowl with the cucumber, orange sections, chile, carrot, mango, bok choy, and half the mint and cilantro.
- Pour in the dressing and toss well. Divide among five bowls.
- Sprinkle each bowl with chopped peanuts and the remaining mint and cilantro.
Notes
Nori sheets work if you can't find kelp or kombu — serve them dry, broken into shards, for extra crunch.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.