carrot and sea spaghetti salad

carrot_salad_b81Seaweed used: Sea Spaghetti

– 15g ( ½ oz) sea spaghetti, dried or a handful of fresh sea spaghetti
– 2 tablespoons lemon juice
– 1 tablespoon wine vinegar
– 4 – 5 carrots, washed well, not peeled, and sliced into long, fine lengths with a potato peeler

Dressing

 – 3 tablespoons good quality olive oil
– 1½ tablespoons lemon juice
– 1 teaspoon coarse whole grain mustard and honey
– 1 tablespoon mixed seaweed
– 2 cloves garlic, crushed
– A pinch of cayenne pepper
– A pinch of grey sea salt

  1. Rinse the dried sea spaghetti and soak in warm water for 1 hour or briefly steam until al dente. If using fresh sea spaghetti, rinse well and steam for 10 minutes until al dente.
  2. Rinse the seaweed again and then marinate in lemon juice and wine vinegar for a few hours or overnight.
  3. Some can be left full length to decorate – chop the remainder into 2.5 – 5cm (1 – 2 inch) pieces.

To prepare the salad

  1. Combine the dressing ingredients in a small jug or bowl.
  2. Pour the dressing over the carrots and sea spaghetti and allow to marinate for at least an hour.

basic seaweed smoothie         |           duileasc and cheese scones         |          carrot and sea spaghetti salad         |           cannellini bean salad