Aromatic Seaweed Salad with Spring Onions

Time

50 min

SErves

2

Calories

234 kcal

Carbs

22g

Protein

4g

Fat

14g

Ingredients

For the seaweed salad

  • 20 g seaweed spaghetti, dried (e.g. available here)
  • 1 tbsp sesame seeds, white
  • 1 lime
  • 1/2 mild red chilli pepper
  • 2 cm ginger root
  • 2 tbsp yacon syrup
  • 3 tbsp tamari (soy sauce)
  • 1 tbsp sesame oil, roasted
  • Crystal salt and pepper from the mill
  • 120 g spring onions
  • Peanut oil, heat-resistant

Instructions

For this Asian salad, we use sea spaghetti. However, these are not noodles but brown algae, similar to conventional spaghetti due to their shape. Combined with spring onions, lime, chilli and ginger, the result is a wonderfully aromatic and deliciously refreshing seaweed salad!

Step 1

Soak the seaweed spaghetti in hot water for 15 minutes (follow the instructions on the package); drain over a sieve and squeeze vigorously with your hands. 

In the meantime, roast 1 tbsp sesame seeds fat-free; Squeeze 3 tablespoons of lime juice. Remove the seeds from the chilli pepper and chop finely. Peel the ginger, first cut into very fine slices, then into very fine strips. Soak in cold water until use, then drain and drain.

Step 2

For the dressing, mix 1 tablespoon sesame seeds, 3 tablespoons lime juice, 2 tablespoons yacon syrup, the chopped chillies, 3 tablespoons tamari and 1 tablespoon sesame oil in a salad bowl; season with salt and pepper to taste.

Then, cut the spring onions completely diagonally into very fine rings. Heat a pan with peanut oil and fry the spring onion rings for about 30 seconds. Then add to the bowl for dressing, add the squeezed seaweed spaghetti and drained ginger strips and mix thoroughly.

Season the seaweed salad with salt and pepper and serve.

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