Kani Kale Corn Salad Recipe - Levana Cooks

Ingredients

• 1/2 cup dry seaweed
• 4 cups kale leaves, all ribs removed, cut small, thoroughly rubbed with 2 tbs olive oil
• 2 ears corn, shucked
• 8-10 sticks or chunks Kani, separated into strands
• 5-6 large radishes, sliced thin
• 2 small Persian cucumbers
• 5 scallions, thinly sliced
• 5-6 sprigs cilantro, minced
• 1/2 cup roasted peanuts, crushed into small pieces
• 3 tablespoons toasted sesame oil
• 3 tablespoons rice vinegar
• 3-4 tablespoons Tamari (or 1-2 Tbsp Red Boat fish sauce)
• 1” piece ginger, minced
• 1-2 Tbsp sriracha