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Raw Sea Spaghetti Salad with Ginger and Carrot

Sea Spaghetti Salad with Ginger and Carrot

Sea Spaghetti Salad with Ginger and Carrot

Course: SidesDifficulty: Easy


Prep time


Cooking time



This Sea Spaghetti Salad by Ottolenghi is colourful, delicious! Sea Spaghetti looks like dark fettuccini & has a ‘al dente’ texture and is brimming with nutrients and minerals.
Photo credits: Jonathan Lovekin


  • 15g or half a pouch of dried Sea Spaghetti

  • 20g fresh ginger root, peeled & grated

  • 2 carrots, peeled & grated

  • 50ml rice-wine vinegar

  • 1tsp honey or maple syrup

  • 1/2 telegraph cucumber, peeled & grated

  • 50g peanuts (or cashews), toasted & salted

  • 2 tsp lime juice

  • 1 tbsp cold pressed oil (olive, avocado…)

  • 15g coriander leaves, chopped

  • 20g mint leaves, shredded

  • Kelp salt & pepper to taste


  • Soak dry Sea Spaghetti in cold water for 30 minutes.
  • Bring a large pot of water to boil. Drain Sea Spaghetti and place in the boiling water with the ginger. Boil for 2 minutes, add julienne carrots, boil 2 minutes more, then drain and pat dry. Transfer the blanched vegetables to a large bowl and while still hot, add the vinegar, sweet and salt/pepper. Mix and set aside until cool. Then add the remaining ingredients and serve.


  • This salad from Yotam Ottolenghi is colourful & delicious. Quantities are adapted to serve 4 people from the original that served 6. Sea Spaghetti looks like dark fettuccine and is high in iodine and minerals. Given the amount of iodine it contains, usually 5-6 pieces per person are enough to maintain good thyroid function.  Please note that Sea Spaghetti will always retain an ‘al dente’ texture, even when soaked longer or cooked.
  • This salad is also really good served raw as it is full of crunch. To prepare the raw version, just soak the seaweed in tepid ginger water for 30-45 minutes. During the soaking time grate the carrots and use them raw.
  • Tip: You can substitute the Sea Spaghetti for Wakame

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