Red salad with nori seaweed


  • 1 handful of fresh nori seaweed
  • 1 red onion
  • 100g red cabbage
  • 1 raw beet
  • 5 kalamata olives
  • 20 g hazelnuts
  • 1 pomegranate
  • sauce

  • 1 teaspoon(s) of honey
  • 3 tablespoon(s) balsamic vinegar
  • 1 teaspoon(s) of whole-grain mustard
  • juice of 1 orange

  • 4 tablespoon(s) of olive oil


  1. Desalinate the algae: in a salad basket, immerse them completely in filtered, clean water and leave them to soak for 1 to 2 minutes, shaking them in the water to remove the grains of coarse salt. Discard the water and salt.

  2. Repeat the operation a second time, taste the algae to see if they are well rinsed. If they are still too salty, repeat the operation then drain them. Your seaweed is ready to be cooked.

  3. Cut them into pieces.

  4. Grate the peeled onion and red cabbage into thin strips using a mandolin. Cut the beetroot into slightly thick sticks. Crush the hazelnuts to obtain large pieces. Seed the pomegranate and cut the olives into small pieces.

  5. Place all the ingredients in a salad bowl.

  6. Prepare the sauce by mixing the honey, vinegar, mustard, orange juice and olive oil. Pour it into the salad bowl and mix.

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