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Seaweed, ginger and carrot salad

Bright, tangy, and lightly sweet with a zing of ginger and lime.
Tender sea spaghetti tangled with crunchy carrot, cucumber, mango.
Finished with sesame, peanuts, and coriander for a fresh bite.

side dish ⏱ 35 min 350 kcal / portion 43.0 g carbs / portion (estimated) vegan peanutsesame 🔗 Original source

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Seaweed, ginger and carrot salad
v4 · rb0e705f985 20260727Z1751 40 g sea spaghetti 40 g ginger 3 pieces carrot ⏳ ⏱ 30 min rinse and soak sea spaghetti 🍳 bring water to a boil 🍳 ⏱ 2 min boil sea spaghetti with ginger 🍳 ⏱ 2 min add carrots and boil more 🔪 drain and pat dry boiled sea spaghetti and veg 🌀 mix hot veg with rice-wine vinegar caster sugar and salt to make dressing ⏳ ⏳ 20 min cool the salad to room temperature 🌀 mix in cucumber and mango 🌀 stir in peanuts and sesame seeds 🌀 stir in lime juice and groundnut oil 🌀 fold in coriander leaves and mint leaves Seaweed Salad 🥗 80 ml rice-wine vinegar 1 tbsp caster sugar salt to taste 1 piece cucumber 1 piece mango 70 g peanut 2 tbsp sesame seed 2 tsp lime juice 1 tbsp groundnut oil 20 g coriander leaf 20 g mint leaf ginger carrot rice-wine vinegar, caster sugar, salt cucumber, mango peanut, sesame seed lime juice, groundnut oil coriander leaf, mint leaf
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Preparation steps

  1. rinse and soak sea spaghetti 30 min
  2. bring water to a boil
  3. boil sea spaghetti with ginger 2 min
  4. add carrots and boil 2 min more
  5. drain and pat dry boiled sea spaghetti and veg
  6. mix hot veg with rice-wine vinegar caster sugar and salt to make dressing
  7. cool the salad to room temperature
  8. mix in cucumber and mango
  9. stir in peanuts and sesame seeds
  10. stir in lime juice and groundnut oil
  11. fold in coriander leaves and mint leaves

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