Seaweed Salad with Mustard, Garlic, and Ginger Dressing
Salads • European
Description
It might be even better to use balsamic vinegar instead of wine vinegar.
Ingredients
- Carrot 1 piece
- Dark red seaweed 5 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!