Clodagh McKenna's seaweed, ginger and carrot salad
Clodagh is continuing her adventure around the Emerald Isle with a trip to County Kerry. She’ll be enjoying the beautiful coastline on horseback, before giving seaweed bathing a go and creating her seaweed, ginger and carrot salad!
Clodagh McKenna's seaweed, ginger and carrot salad
Serves 8
Ingredients
20g cup dried seaweed spaghetti
2 tbsp toasted sesame seeds
1 tbsp groundnut oil
8cm fresh ginger, peeled and julienned
3 carrots, peeled and julienned
1 whole cucumber, peeled, deseeded and julienned
60g peanuts, toasted and salted
2 tbsp rice wine vinegar
½ tbsp lime juice
2 tbsp flat leaf parsley leaves, chopped
2 tbsp mint leaves, shredded
dash of groundnut oil
sea salt
Method
1. Rinse the sea spaghetti in cold water and strain. Cover generously with cold water and set aside for 30 minutes.
2. Bring a large pot of water to a boil. Drain the sea spaghetti and place it in the boiling water then boil for four minutes. Drain and pat dry.
3. Heat 1 tbsp oil in a large frying pan. Add the ginger, carrots and cucumber and saute for about 1-2 minutes.
4. Return the sea spaghetti to the pan with the sesame seeds and heat through. Spoon into the serving dish and scatter the peanuts over the top.
5. Mix together the rice wine, lime juice, parsley, mint and oil and use to dress the salad