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!
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
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
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.