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Sea Spaghetti & Carrot Salad

Prannie sea spagh carrot
Recipe and photo from Prannie Rhatigan, Irish Seaweed Kitchen.

A salad full of flavour, colour & crunch!  Soak the sea spaghetti in juice to rehydrate for interest!

INGREDIENTS:

Serves 4-6

Salad:
15g Sea Spaghetti soaked in 2 tbsp  lemon juice and 1 tbsp wine vinegar (or juice of your choice)
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 for 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 a starter or side with your main meal.

 

 

 

 

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