Seaweed Recipes

Sea Spaghetti, Ginger and carrot salad

Sea Spaghetti, Ginger and Carrot Salad

Ingredients

40g dried sea spaghetti
40g fresh root ginger, peeled and cut into very thin strips
3 carrots, peeled and cut into very thin matchsticks (200g)
80ml rice wine vinegar
1 tbsp caster sugar
1 large cucumber, peeled, quartered lengthways, deseeded and cut into very thin strips (275g)
1 large mango, peeled and cut into very thin strips (260g)
100g peanuts, toasted and salted, roughly chopped
2 tbsp sesame seeds, toasted
2 tsp lime juice
2 tbsp groundnut oil
20g coriander, chopped
20g mint, shredded salt

Instructions

Start by rinsing the sea spaghetti in cold water, drain and then cover generously with cold water. Set aside for 30 minutes
Bring a large pot of water to the boil
Drain the sea spaghetti and place it in the boiling water along with the ginger
Boil for 2 minutes and then add the carrots
Boil for another 2 minutes, strain and immediately pat dry
Transfer everything to a large mixing bowl and whilst still hot, add the vinegar, sugar and 1 1/4 teaspoon of salt
Mix well and leave aside to cool
Add the remaining ingredients, stir well and serve (Serves six)

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