Lunch & Dinner

Carrot Salad Recipe with Sea Spaghetti

Carrot Salad Recipe with Sea Spaghetti

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.

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Photo credits: Jonathan Lovekin
Serves 4
Prep time 30 minutes


  • 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


    1. Soak dry Sea Spaghetti in cold water for 30 minutes.
    2. Bring a large pot of water to boil. Drain Sea Spaghetti and place in the boiling water with the ginger.
    3. Boil for 2 minutes, add julienne carrots, boil 2 minutes more, then drain and pat dry.
    4. 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


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