Japanese seaweed carrot salad

Ingredients

• 1 dl dried arame seaweed
• 2 carrots
• 225 g broccoli florets
• handful walnuts
• 1 tablespoon rice vinegar
• 1/2 teaspoon sunflower seed oil
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce
• 3 tablespoons apple juice

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Preparation

• PLace the arame saweed into a bowl and cover with water. After 10 minutes, strain and drain through colander.
• In the meantime, cut the carrots into matchsticks. In a saucepan, bring 1/2 litre water to boil and add the carrots.
• After 2 minutes, add the broccoli. Drain and set aside. The veggies should not be mushy, but still crispy.
• In a separate bowl, mix all the remaining ingredients and pour over the veggies and the seaweed.
  
• Serve with rice, with fish or as we did - with mashed Jerusalem Artichoke and Potato Purée.

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