channel wrack & Carrot salad
- 4 large handfuls of fresh Channel Wrack
- 1 medium-large carrot
- 2 cloves garlic (preferably smoked! Yes, Mungo is a bit obsessed...)
- 1 thumb-sized piece of ginger
- 3 tbsp Tamari/ Soy Sauce
- 2 tbsp rice wine vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp mirin (can be substituted with honey)
First soak the Channel Wrack seaweed in fresh water for approx. 10 minutes to remove salt residue and any sand or grit from the seaweed.
Meanwhile, put the kettle on.
While waiting for the kettle to boil, chop your garlic and ginger into tiny little pieces with a sharp knife. Peel and grate/spiralize your carrot into thin short pieces. Set aside for later.
Strain the cold water from the Channel Wrack and then pour the boiling water over the seaweed. Leave to sit for approx. five minutes.
Strain out the boiled water and refresh with cold water again. Strain once more.
Once the Channel Wrack is strained, cooled and a nice green colour, toss your chopped carrot, garlic, and ginger into a bowl with the seaweed.
Now add the 3 tbsp tamari/soy sauce, 2 tbsp rice wine vinegar, 2 tbsp toasted sesame oil and 1 tbsp mirin/honey to the seaweed and carrot mixture. Toss to coat the salad with the dressing.
This salad can be served as a side to accompany a nice pan fried fish dish or tossed with noodles for a bulkier noodle seaweed salad.