People :

2

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 2 carrots
  • 10 g agar-agar filaments
  • 50 g of fresh seaweed preserved in salt
  • 80 g of leafy greens such as purslane, rocket or mizuna
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
Preparation
  1. Brush the carrots clean and cut into thin slices with a vegetable peeler.
  2. Soak the seaweed a few minutes until softened.
  3. Wash the fresh seaweed to remove salt and drain well.
  4. Wash and dry leafy greens in a salad spinner.
  5. Whisk oil along with soy sauce and rice vinegar in a bowl.
  6. Mix the salad ingredients, add dressing and serve.

Additional information

People :

2

Preparation time :

20 min

Difficulty:

Easy