Ottolenghi Seaweed, ginger and carrot salad Recipe

Ottolenghi Seaweed, ginger and carrot salad Recipe

Ottolenghi Seaweed, ginger and carrot salad Recipe - Ocean spaghetti looks like dim fettuccine and has a comparable surface – you can get it in healthfood stores or on the web. On the off chance that you can't discover any, utilization another ocean growth, for example, wakame, yet utilize less of it. Serves six. 

Ottolenghi Seaweed, ginger and carrot salad Recipe

Ottolenghi Seaweed, ginger and carrot salad Recipe

Ingredients

40g dried ocean spaghetti 

40g ginger, peeled and julienned 

3 carrots, peeled and julienned 

80ml rice-wine vinegar 

1 tbsp caster sugar 

1 entire cucumber, peeled, deseeded and julienned 

1 vast mango, peeled and julienned 

70g peanuts, toasted and salted 

2 tbsp sesame seeds, toasted 

2 tsp lime juice 

1 tbsp groundnut oil 

20g coriander leaves, hacked 

20g mint leaves, destroyed 

Salt 

Ottolenghi Seaweed, ginger and carrot salad Recipe

Method

Wash the ocean spaghetti in chilly water, strain, cover liberally with cool water and put aside for 30 minutes. 

Heat a huge pot of water to the point of boiling. Deplete the ocean spaghetti and place it in the bubbling water with the ginger. Bubble for two minutes, include the carrots, bubble for two minutes more, at that point deplete and pat dry. Exchange the whitened veg to a substantial bowl, while still hot, include the vinegar, sugar and a teaspoon and a fourth of salt. Blend and put aside to cool. 

When cool, blend in the rest of the fixings and serve.