Willowy sea spaghetti and delicate carrot strips combine with a sweet garlicky dressing to create a salad as delightful to look at as it is to eat. Easy to prepare, this salad never fails to delight even first-time seaweed tasters.
Seaweed used: sea spaghetti
Serves 4 – 6
15g Sea Spaghetti
2 tablespoons lemon juice
1 tablespoon wine vinegar
5 carrots, sliced with a potato peeler
3 tablespoons good quality olive oil
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon coarse whole grain mustard
2 cloves garlic, crushed
A pinch of cayenne pepper Salt and pepper to taste.
To prepare the sea spaghetti
1. Rinse the dried sea spaghetti and soak in warm water for 1 hour or briefly steam 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 5cm pieces.
To prepare the salad
1. Combine the dressing ingredients in a small jug.
2. Pour the dressing over the carrots and sea spaghetti and allow to marinate for at least an hour.
This recipe is taken from the fabulous book by Dr Prannie Rhatigan, "The Seaweed Kitchen" and is available to buy from good bookstores and her website.