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Fresh Root Vegetable Salad with Red Seaweed

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Ingredients

Adjust Servings:
20 g of Dulse algae Dried seaweed
60 g of Beetroot
120 g of Carrot
1 Apple A medium-sized apple
50 g of Walnut
Dressing:
to taste Extra Virgin olive oil
to taste Balsamic vinegar
to taste Salt
1/2 tsp. of Ground cinnamon

Fresh Root Vegetable Salad with Red Seaweed

  • 15 min
  • Serves 4
  • Easy

Ingredients

  • Dressing:

Directions

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Here is a fantastic way to add more seaweed to your diet, getting more iodine and other essential minerals and micronutrients. This salad has a delightful combination of sweet and sour flavors. It’s recommended to dress it with balsamic vinegar and a hint of cinnamon. You can skip the olive oil or use just a small amount. Dulse seaweed works best for this salad, but feel free to experiment with other seaweeds based on your preference.

Bon Appétit!

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Steps

1
Done

Soak dried red seaweed in cold water for 15 minutes until it fully rehydrates and resembles fresh seaweed. After that, gently squeeze out excess water and slice it into medium-thick strips.

2
Done

Peel the skins off the raw carrots and beets. Remove the seeds from the apple, but keep the skin. Use a mandolin grater to grate everything into thin strips or slice thinly. Finely chop the walnuts.

3
Done

Combine the vegetables, seaweed and nuts together. Reserve a few nuts for garnish. Dress the salad with cinnamon, salt, olive oil and balsamic vinegar. Use a small amount of oil and make sure the balsamic vinegar is noticeable. Sprinkle the salad with the reserved nuts.
Bon Appétit!

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