Seaweed Salad

  • Preparation Time12 mins
  • Serves4
  • DifficultyEasy
100g dried seaweed strands
1 carrot finely diced
5 tbsp diced cucumber
4 tbsp toasted raw peanuts (optional)

For the dressing:

4 tbsp Chinese black vinegar or red wine vinegar
2 tbsp soy sauce
1 tsp grated ginger
1 clove grated garlic
1 red chilli finely chopped
1 tbsp chopped coriander
1 tsp sesame oil
3 tbsp sunflower oil

1. Soak the seaweed for 8 minutes and wash it till the water runs clear and all the sand and grit has been removed.

2. Drain the seaweed and place into a bowl.

3. Add the carrot, cucumber and peanuts.

4. Mix the dressing ingredients together.

5. Add the dressing to the salad and stir together, transfer to a serving bowl.

6. Tip: This salad lasts for days in the fridge and is better when made a day upfront so that the flavours can mingle.

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