I first introduced a fun variation of my famous Massaged Kale Salad with showcasing them in three ways; including vegan caesar. Today I’m sharing a slight variation to that which involves nori seaweed wraps for a fun way to eat salad, yet incorporate mineral rich seaweed into your diet as well. If you’ve never tried nori seaweed or have no idea what it is, you’re about to learn why I love and incorporate these unique food into my diet all the time!
Watch me make the Kale Caesar salad on my YouTube channel here and then just assemble with nori as noted in the recipe!
Get to know nori. Nori is one of my favorite seaweeds to use in cooking, partially because it’s the most versatile and most “common” of all the seaweeds used. Think of the last time you’ve had sushi, or if you know what sushi is, nori is the dark green/black outer wrapping. Nori like most seaweeds are incredibly rich in minerals, especially iodine which is important for thyroid health; and manganese, copper, iron, zinc, calcium, potassium, phosphorus, B vitamins, vitamin A and C. Nori comes in several varieties including lightly toasted, toasted with sea salt, toasted with flavorings, and “raw” (untoasted and unflavored). I prefer the raw or lightly toasted for most of my cooking needs. Nori can be added to dishes like this for a mineral boost, added to miso soups, torn into chopped salads, sushis, salad dressings, and much more. I love the taste of nori, but like anything with a strong flavor it’s an acquired taste.
Pack this on-the-go! The wonderful thing about massaged kale salads is the density of these leaves allow the salad to hold up when packed, even after you’ve poured dressing over it as you’ll do with this recipe. I recommend storing the salad separate in a tupperware container like this one, and then storing the nori sheets in a separate ziploc bag (it’s important to keep these away from moisture as much as possible until serving. Then assemble the salad wrap right before serving!
- 5-6 cups raw kale, Massaged Kale
- nori sheets
- ½ cup raw cashews
- ½ cup macadamia nuts
- 1 tablespoon tahini
- 1 cup water
- 3 tablespoons nutritional yeast
- 3 tablespoons fresh lemon juice
- 3 cloves garlic
- 2 teaspoons dijon mustard
- 3 kalamata olives, pitted
- Fresh ground black pepper
- Sea salt to taste
- For the Caesar dressing: simply put all dressing ingredients into a blender and blend until smooth. Adjust sea salt and fresh black pepper to taste.
- Follow the steps for massaging kale, followed by working in the Ceasar dressing with your hands until well covered.
- For the assembly: Lay 1 nori sheet flat on a flat surface, place about a handful of the salad mixture onto the nori and loosely roll the nori in a cone until the salad is packed into the nori sheet. These do not need to be tight like sushi. Serve immediately.
I hope you all enjoy these as much as I do! These are great for newcomers to nori sheets or even to get picky eaters and little ones to eat seaweed. Share below how you like them and be sure to use the #nutritionstripped to show me your recipe remakes.