RECIPES

Prannie sea spagh carrot

Recipe and photo from Prannie Rhatigan, Irish Seaweed Kitchen.

A salad full of flavour, colour & crunch!

There are a few nice options for a carrot salad, but I am pretty sure that you haven't thought of this one: add spaghetti seaweed ! the seaweed is given a new taste in this recipe by soaking it in juice...you can add it to dessert using the same technique, only soak it in a sweet liquid!

INGREDIENTS:

Serves 4-6

Salad:
15g Sea Spaghetti soaked in 2 tbsp  lemon juice and 1 tbsp wine vinegar
4-5 carrots sliced into long, fine lengths with a potato peeler
fresh chives, chopped

Dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp whole grain  mustard
1 tsp honey
2 cloves garlic, crushed pinch of cayenne pepper
1 tbsp Chilli Kelp
Freshly ground black pepper

METHOD:

Rinse the Sea Spaghetti and soak in warm water for 30 minutes or briefly steam  10 minutes, until ‘Al Dente’ . Rinse the seaweed again and marinate in lemon juice & wine vinegar for a few hours or overnight. Combine the dressing ingredients and pour over the carrot & Sea Spaghetti mixture. Allow to marinate for at least one hour. Enjoy as an appetizer or accompaniment in a main meal.

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