Wakame and Vegan Pomelo Salad

Step 1

Place the seaweed in a large bowl of cool water and set aside until it has rehydrated and is tender (at least 10 minutes). Once soft, remove from the water, squeeze to get rid of excess water, and finely chop. Place chopped seaweed in a large mixing bowl.

Step 2

While the seaweed is soaking, you can start on your pomelo. Peel off the thick rind, and then get to work removing all of the white membrane from the flesh. Gently break the pomelo into pieces and add to the mixing bowl with the seaweed.

Step 3

Cut the shallots into thin half-moons, and add to the mixing bowl. Finely chop the cilantro, and add that as well. Mince the garlic, finely chop the birds eye chili, and add them with the juice of the lime, sugar, soy sauce, and sesame oil to a jar. Shake well to mix, and pour over the salad. Toss to incorporate, and season with salt to taste.

Step 4

For best and tastiest results let the salad sit in the fridge for a few hours before enjoying.