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CARROT & SEA SPAGHETTI SALAD

Prannie Rhatigan , Irish Seaweed Kitchen

As an island people, the Irish are no strangers to food provided by the sea. In good times and in bad, there has always been seaweed. It is powerfully nutritious, abundant and linked to us through centuries of dependency, evolution, survival and migration. It has seeped into our folklore, our culture, and our songs. We have learned something of its medicinal power through centuries of experience: what we are about to learn through modern research in terms of health benefits will amaze us. _In this recipe, willowy sea spaghetti and delicate carrot strips combine with a sweet garlic dressing to create a salad that is easy to prepare and a perfect way to introduce seaweed to first time seaweed-eaters. Depending on where you find your seaweed, what type of seaweed you use, and whether it is dried or fresh, the cooking time for this recipe can vary significantly.
Ingredients

SEAWEED
15 g sea spaghetti, dried or handful of fresh sea spaghetti
2 tbsp of lemon juice
1 tbsp balsamic or white wine vinegar
4–5 carrots, washed well, not peeled, and sliced
into long, fine lengths with a potato peeler

DRESSING
3 tbsp good quality olive oil
1.5 tbsp lemon juice
1 tsp coarse wholegrain mustard and honey
1 tbsp mixed seaweed
2 cloves garlic, crushed
Pinch of cayenne pepper
Pinch grey sea salt

Instructions

_Rinse the dried sea spaghetti and soak it in warm water for 1 hour or rehydrate for 10 minutes and briefly steam until al dente. If using fresh sea spaghetti, rinse well and steam for 10 minutes until al dente.
_Rinse the seaweed again and then marinate in lemon juice and vinegar for a few hours or overnight.
_Retain some full lengths of seaweed to decorate and chop the remainder into 2.5–5 cm pieces.
_Combine the dressing ingredients in a small jug or bowl.
_Pour the dressing over the carrots and sea spaghetti and allow to marinate for at least an hour before serving.