Perfect Beach Food: Carrot, Ginger and Seaweed Salad
Everytime I run a Seaweed Foraging Course I make tasters. Sometimes I stick to old favourites like seaweed hummus, or 3 Seaweed Soup though often I tweak things or experiment – I like to keep things fresh and new.
Frequently I make seaweed bread and dips; it’s easy, accessible and bread is a brilliant carrier for all sorts of toppings on the beach. In my Seaweed book I have a perfect hummus recipe, and a Crab and Alaria Seaweed salad (image below).
I don’t often get to teach this seaweed, so doing so, and eating it is a real treat. Alaria esculenta is also known as Dabberlocks, Tangle or sometimes Atlantic Wakame, and is one of the seaweeds that is delicious raw. This makes it perfect for marinades and salads. I love crab, though veganism is becoming more and more popular, so I decided to tweak the recipe and make it vegan, so everyone on my most recent seaweed course could enjoy it.
Alaria Esculenta doesn’t grow everywhere, though we do have it off the Cornish coast, and it is most similar to Wakame – a Japanese seaweed used in salads and soups. I share more about this on my courses (there’s just too much to say here!).
Here’s the recipe;
Carrot, Ginger and Alaria Seaweed Salad
This is really easy to make though ideally you need to marinade the seaweed overnight. You can use fresh or dried seaweed and you could use ginger juice (juice yourself) rather than pickled ginger (available in Asian food stores).
- 15cm dried alaria esculenta seaweed or 25cm fresh (this should be the oldest part, with the stipe/stem and 2/3 of the seaweed left behind for it to rejuvenate)
- 50g pickled ginger, finely chopped
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp soy sauce
- 300g carrots
Finely chop the seaweed and place in a medium sized bowl. Add the ginger followed by the rest of the ingredients, except the carrots. Stir thoroughly to coat, cover and leave overnight. In the morning grate the carrots and add to the marinade. Mix well and empty the contents into a container with a well-sealed lid and take to the beach, or serve in a salad bowl.
Goes really well with seaweed hummus, seaweed bread, added into stir fries, with noodles, with fried rice, and well, lots of things!
To find out more about identifying and harvesting seaweeds sustainably do check out the seaweed foraging courses or if you want to save money, my seaweed book with recipes, identification, nutrition and lots of tips is just £6.95.