Irish Dulse Seaweed 100g (Sussex Wholefoods)

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Irish Dulse Seaweed 100g (Sussex Wholefoods). Partially dried, soft Irish Dulse. Hand-harvested in Ireland. A rich green vegetable, used like cabbage, spinach or pak choi. Requires a rinse, then they're ready to eat. Dulse seaweed is rather like cabbage. It is a light vegetable with a delicate taste, and not too strong. This Irish Dulse is a particularly high-quality, light, flakey dulse that cooks easily and requires very little preparation. Use dulse in soups, stews, stir fries or as a general vegetable. It can be used as a direct substitute for cabbage in almost any recipe. Dulse seaweed, like all seaweed, is very high in sea-minerals including iron, magnesium and calcium. Dulse is also high in protein and so is a particularly satisfying and filling vegetable, and excellent for vegetarians who often require a protein boost. Directions Dulse seaweed is cooked in a similar way to cabbage. Rinse thoroughly in cold water before use. Then, boil for 5 minutes until soft and tender. Alternatively, add straight to soups, stews and stir fries. There are plenty of other ways to use dulse seaweed! See our guide below, 5 Ways To Use Dulse Seaweed . Store in a cool dry place away from sunlight. 5 Ways To Use Dulse Seaweed Use as a side vegetable, in a similar way to cabbage. Rinse dulse seaweed before placing in a large pan of boiling water. Cook until tender. Serve with meats and other vegetables. Dulse seaweed is great to add to soups to make them more tasty and tious. Simply chop the dulse into inch-long pieces before adding to the soup 5-10 minutes from the end. Dulse works well in all flavours of soup including chicken, fish and vegetable soups. Use dulse as a vegetarian alternative to bacon. Simply fry without soaking first, for 2-3 seconds per side in medium hot oil. It becomes cri when it cools down as it is removed from the pan. Add dulse seaweed to casseroles. Again, it's a bit like cabbage: simply wash, chop and add to the pan. It really bulks out casserole