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Coleslaw with sugar kelp

coleslaw with sugar kelp on a plate
This simple yet delicious coleslaw makes a brilliant side dish to a meaty meal. Coleslaw originated in the Netherlands – the name is an anglicisation of the Dutch term koolsla, which means ‘cabbage salad’. It’s now popular the world over, especially as an accompaniment to barbecues and picnics. The classic recipe uses mayonnaise to create a creamy side dish, but you could also substitute mayonnaise for vinaigrette, lemon juice, mustard, Greek yoghurt, or tahini, to suit whatever you’re serving alongside the slaw.

Makes 8 portions


400g white cabbage
100g carrots
30g dried sugar kelp
4 tbsp mayonnaise
3 tbsp olive oil
2 tbsp white wine vinegar
2 tsp Smoked Seaweed Salt
2 tsp sugar
3 spring onions


Submerge the sugar kelp in cold water and leave to soak for one hour.
Meanwhile, peel the carrots and the outer leaves of the cabbage then slice thinly, using a sharp knife or mandoline.
Rinse the sugar kelp with cold water, pat dry with a cloth and slice into strips.
Combine the mayonnaise with the salt, sugar, olive oil, and vinegar.
Mix together all the vegetables and combine with dressing, mixing well.
Garnish your coleslaw with finely chopped spring onions.

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We've smoked winged kelp with beech wood following traditional methods to create our Smoked Seaweed Salt. The rich, flame-grilled flavour of an open fire at your fingertips. Use it as a dry rub on meats, in marinades or to transform your homemade burgers. Sprinkle on steak or ribs before grilling for additional flavour. Seal in moisture and add flavour to roasted chicken. Vegetarians and vegans, our Smoked Seaweed Salt adds full-bodied flavour to salad dressings, roasted vegetables, and spiced dishes. You can even add a new dimension to desserts with Smoked Seaweed Salt - it goes great with gooey dark chocolate!
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