Not-So-Shore Slaw


- 10g toasted laver; crumbled (see below how to make toasted laver)

- 100g (1 small turnip); grated

- 140g celeriac; grated

- 1tbsp sesame seeds

- 1 apple; grated

- Juice of 1 lemon



Combine the ingredients and allow to sit for 30 minutes before serving. 
Serving suggestion:

With vegan savoury pancakes.




How to make: Toasted Laver

1. Ideally first get your laver bone dry on a baking tray in a low oven (90°c) with the door slightly ajar for 5 minutes (If in a hurry, you can skip this stage and add 5 seconds to stage 2.)

2. Remove laver but put the baking tray back in then increase the heat to 200°c.

3. Once your oven is up to temperature, put the laver into the hot baking tray and bake for 40 seconds.

4. Take it off the tray immediately or it will continue to cook. 

5. Allow to cool for a minute or so before using.

Toasted laver will not stay crispy and brittle for long and this characteristic is essential either for eating as a snack (a seaweed crisp essentially) or for crumbling, which is the way I mostly use it. I tend to make it fresh and use it immediately but if you do make it in advance, these are a few options: re-crisp by drying on a low heat as described above. Crumble a batch in advance. Store in an airtight container with silica and as little air as possible
Serving Suggestion:

Eat as is as a snack or crumble and add to salads, broths, sauces and pureed root  vegetables.

Or use as directed in this weeks Not-So-Shore Slaw (aboce) or vegan savoury pancakes.