Seaweed salad with mustard, garlic and ginger sauce
4 servings
30 minutes
This seaweed salad with a spicy mustard, garlic, and ginger dressing offers the perfect blend of freshness and aromatic spice. Seaweed, popular in Eastern and European cuisines, is rich in iodine and beneficial trace elements, while its delicate texture pairs excellently with crunchy carrots, sweet peppers, and fresh cucumbers. The dressing made from olive oil, wine vinegar, fragrant coriander, and black pepper adds complexity to the dish with a hint of spiciness. This salad is great as a standalone dish or as a side to fish or seafood. It refreshes, satisfies and benefits health, making the meal not only tasty but also nutritious.
1
Grate the carrot on a coarse grater or cut it into strips, and slice the onion into half rings.
- Carrot: 1 piece
- Onion: 1 head
2
While the salad bowl is still empty, make the sauce: mix olive oil with mustard and vinegar, add pepper, coriander, squeeze garlic into the mixture using a garlic press and add two slices of fresh ginger. The pieces of ginger are not really needed in the salad, but I just press it with the garlic.
- Olive oil: 2 tablespoons
- Mustard: 1 teaspoon
- Wine vinegar: 1 tablespoon
- Ground black pepper: to taste
- Ground coriander: to taste
- Garlic: 2 cloves
- Fresh ginger: 2 pieces
3
Put the carrots and onions in the sauce and mix. Leave them alone with this dressing for a while.
- Carrot: 1 piece
- Onion: 1 head
4
Cut the cucumber and pepper into strips.
- Cucumbers: 1 piece
- Bell pepper: 1 piece
5
Add chopped cucumber, pepper, and canned seaweed to the mixture of carrots, onions, and sauce.
- Cucumbers: 1 piece
- Bell pepper: 1 piece
- Kelp (sea kale): 200 g
6
Mix the salad and add salt to taste.
- Salt: to taste
