Recipe: Seaweed, Ginger & Carrot Salad

A Perfect Salad for Summer Entertaining!

Never tried sea spaghetti? You (and your heart) are going to love it. Sea spaghetti is a form of dried seaweed and is a great source of magnesium – a key mineral for heart health!

Sea spaghetti looks like dark fettuccine and has a similar texture – you can get it in health food stores or online. If you can’t find any, use another seaweed such as wakame, but use less of it.

Serves six.

Ingredients

1 1/2 oz dried sea spaghetti
1 1/2 oz ginger, peeled and julienned
3 carrots, peeled and julienned
1/3 cup rice-wine vinegar
1 tbsp caster sugar
1 whole cucumber, peeled, deseeded and julienned
1 large mango, peeled and julienned
2 1/2 oz peanuts, toasted and salted
2 tbsp sesame seeds, toasted
2 tsp lime juice
1 tbsp groundnut oil
3/4 oz coriander leaves
3/4 oz chopped mint leaves, shredded
1 ¼ tsp Salt

Preparation

1. Rinse the sea spaghetti in cold water, strain, cover generously with cold water and set aside for 30 minutes.
2. Bring a large pot of water to a boil.
3. Drain the sea spaghetti and place it in the boiling water with the ginger.
4. Boil for two minutes.
5. Add the carrots, boil for two minutes more.
6. Drain and pat dry.
7. Transfer the blanched vegetables to a large bowl.
8. While still hot, add the vinegar, sugar and salt.
9. Mix and set aside to cool.
10. Once cool, stir in the remaining ingredients and serve.