Seaweed, ginger and carrot salad

side dish · ⏱ 35 min · 6 portions · 43.0 g carbs / portion · vegan · allergens: peanut, sesame

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
http://flowcooking.food/en-us/recipe/264/seaweed-ginger-and-carrot-salad/