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Winged Kelp, beetroot and apple salad


Winged Kelp, beetroot, carrot and apple salad

This recipe serves 4

Cooking time: 15 minutes


  • 2 carrots
  • 1 apple
  • 60g beetroot
  • 20g dry winged kelp
  • 30g walnuts
  • 2 squeezes of lemon
  • A pinch of salt
  • Balsamic vinegar to taste

1. Grate carrot, apple and beetroot into long strips. Chop walnuts into small varying sizes. Place in a medium to large salad bowl and mix well.
2. Place a pot of water on the stove at high heat. When the pot boils, place the winged kelp in the water and cook for 2-3 minutes. Remove the winged kelp from the water and pat dry. Slice the re-hydrated winged kelp into long strips.
3. Add the winged kelp into the bowl and mix well.
4. Add lemon and a pinch of salt as you like. Add balsamic to taste.
5. Enjoy!

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