Seaweed, ginger and carrot saladPrint Recipe
40g ginger, peeled and julienned
3 carrots, peeled and julienned
80ml rice-wine vinegar
1 tbsp caster sugar
1 whole cucumber, peeled, deseeded and julienned
1 large mango, peeled and julienned
70g peanuts, toasted and salted
2 tbsp sesame seeds, toasted
2 tsp lime juice
1 tbsp groundnut oil
20g coriander leaves, chopped
20g mint leaves, shredded
Rinse the sea spaghetti in cold water, strain, cover generously with cold water and set aside for 30 minutes.
Bring a large pot of water to a boil. Drain the sea spaghetti and place it in the boiling water with the ginger. Boil for two minutes, add the carrots, boil for two minutes more, then drain and pat dry. Transfer the blanched veg to a large bowl and, while still hot, add the vinegar, sugar and a teaspoon and a quarter of salt. Mix and set aside to cool.
Once cool, stir in the remaining ingredients and serve.