Sea salad
6 servings
20 minutes
Sea salad is an unusual combination of nature's gifts, blending earthy sweet potato and seaweed hijiki. This recipe is inspired by Russian culinary traditions that often use natural and healthy ingredients. The crunchy sweet potato adds a light sweetness to the salad, while hijiki brings a subtle sea aroma. Olive oil makes the texture softer, and soy sauce and apple cider vinegar add tangy notes. Basil and garlic fill the dish with freshness, while cayenne pepper adds a hint of spiciness. Sea salad is perfect as a light appetizer or side dish to main courses, revealing the depth of flavor combinations. It is not only healthy but also has an exquisite taste that will appeal to lovers of original gastronomic solutions.
1
Grate the sweet potato into long strips or using a spiral cutter.
- Sweet potato: 2 pieces
2
Soak the hijiki in warm water for 20 minutes and cut into thin strips.
- Hijiki seaweed: 2 glasss
3
Mix all the ingredients together, except for the vinegar and soy sauce, which should be added at the last moment to taste.
- Olive oil: 100 ml
- Garlic: 7 cloves
- Basil: 1 bunch
- Cayenne pepper: 0.5 teaspoon
- Apple cider vinegar: 50 ml
- Soy sauce: 50 ml