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Andalusian Carrot Salad with Wakame Seaweed

Andalusian Carrot Salad with Wakame Seaweed

Ingredients

Instructions

  1. First peel your carrots and then using a mandolin or peeler, slice them into thin strips. Add the strips to a pan and cover with hot, but not boiling, water. Leave to soften for approximately 5 minutes, then drain and leave to cool.
  2. In a pan, toast your cumin seeds and then add them to a pestle and mortar along with your chopped garlic and the olive oil and mix together.
  3. Mix your wakame seaweed in with your carrots, and then pour over the vinegar together with your garlic mixture and the sesame seeds. Serve at room temperature. If you’re making this ahead of time just keep it in the fridge and remove ahead of serving.
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