Japanese seaweed carrot salad

5 servings
15 min
10 min
Very Easy


Number of serving: 5
1 dl dried arame seaweed

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


  • 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.


Japanese Seaweed Carrot Salad, photo 1Japanese Seaweed Carrot Salad, photo 2

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