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.
- 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