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