Seaweed Salad with Mustard, Garlic, and Ginger Dressing
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
It might be even better to use balsamic vinegar instead of wine vinegar.
Ingredients
- Carrot - 1 piece
- Dark red seaweed - 7.1 oz
- Orange Bell Peppers - 1 piece
- Courgette - 1 piece
- Onion - 1 head
- Garlic - 2 cloves
- Olive Oil - 2 tablespoons
- Grated Ginger Root - 2 pieces
- Malt Vinegar - 1 tablespoon
- Mustard Greens - 1 teaspoon
- Ground Black Pepper - to taste
- Ground coriander - to taste
- Salt - to taste
Step by Step guide
Step 1
Grate the carrot on a coarse grater or cut it into strips, and slice the onion into half-rings.
Step 2
While the salad bowl is still empty, prepare the dressing: mix olive oil with mustard and vinegar, add pepper, coriander, and press the garlic and two slices of fresh ginger into the mixture using a garlic press. The pieces of ginger in the salad are not really necessary, and you can extract juice from it in any convenient way, but I just crush it with the garlic.
Step 3
Add the carrot and onion to the dressing and mix. Let them sit for a while with this dressing.
Step 4
Cut the cucumber and bell pepper into strips.
Step 5
Add the sliced cucumber and bell pepper, along with the canned seaweed, to the mixture of carrot, onion, and dressing.
Step 6
Mix the salad and season with salt to taste.
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