I like to think my recipes as superheroes with magical powers that can do wonders for our bodies. The magic power of this colourful salad lies not only in carrots that are rich in antioxidant provitamin A, but also radishes that detoxify the body by cleansing the blood and removing toxins through their diuretic action. Undoubtedly, however, the strength of this salad is in seaweed, which you can skip, but you’ll be missing out. Seaweed is a rich source of calcium, magnesium, iron, iodine and phosphorus. It also contains a very active substance called fucoidan, used pharmacologically against various haematological cancers as it leads to apoptosis of cancer cells (especially lymphoma) in both laboratory and clinical studies. https://www.ncbi.nlm.nih.gov/pubmed/26358321
In this recipe I used wakame seaweed which adds a sweet-smelling flavour, but you can skip it if you want.
This recipe comes from Hemsley & Hemsley: the two sisters who fashioned bone soups and the spiralizer, perhaps the most important forms of modern culinary hygiene. It has a very crisp texture while sesame oil and sesame give a seductive Eastern aroma. It will definitely become one of your favourite dishes, a delicious and very special salad.
Ingredients (for 2 people)
For the salad:
– 1 handful of dried nori, wakame or kombu seaweed
– 2 large carrots
– ¼ cucumber
– 5 small radishes, sliced
– 4 fresh onions, finely chopped
– 1 handful of fresh coriander, finely chopped
– 2 spoons of white or black sesame seeds
For the sauce:
– Juice of 1 lemon or 1 lime
– 1 tsp of soy sauce or tamari
– 3 spoons of sesame oil
– 1 tsp of honey or maple syrup
– ½ spoon of apple vinegar
– ½ tsp of miso paste, preferably white
– ¼ tsp of chili
Soak the dried seaweed in a bowl of lukewarm water for about 15 minutes. Stir all the sauce ingredients in a mug. Cut the carrot and cucumber into thin slices with spiralizer. Once the seaweed has been softened, cut it into smaller pieces and add it to the salad with the radishes, coriander and fresh onion. Then add the sesame seeds, after roasting them for 2 minutes in a small frying pan to release their scent. Finally, add the sauce and stir until it’s spread over all the ingredients.