Ingredients with Measurements:
- 2 cups shredded carrots
- 1/2 cup dried dulse seaweed
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the dried dulse seaweed in cold water to remove any grit or sand. Soak the dulse in cold water for 10-15 minutes until it softens. Drain and chop the dulse into small pieces.
2. In a large bowl, combine the shredded carrots, chopped parsley, chopped red onion, and chopped dulse.
3. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss to combine.
5. Cover the salad and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- Substitute apple cider vinegar with white wine vinegar or lemon juice.
- Substitute honey with maple syrup or agave nectar.
- Substitute dulse seaweed with other types of seaweed like nori or wakame.
Variations:
- Add some chopped nuts like almonds or walnuts for extra crunch.
- Add some grated ginger for a spicy kick.
- Add some chopped apple or pear for sweetness.
Tips and tricks:
- Make sure to rinse the dulse seaweed thoroughly to remove any grit or sand.
- Soak the dulse seaweed in cold water to soften it before chopping.
- Use a mandoline or food processor to shred the carrots quickly and evenly.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad on a bed of lettuce or arugula.
- Garnish with some extra chopped parsley or dulse seaweed.
Garnishes:
- Chopped parsley
- Dulse seaweed
Pairings:
- Serve with grilled fish or chicken for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled corn on the cob
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of water.
Food safety advice:
- Make sure to rinse the dulse seaweed thoroughly to remove any grit or sand.
Food history:
- Dulse seaweed has been used as a food source for thousands of years in coastal regions around the world.
Flavor profiles:
- The salad has a sweet and tangy flavor with a salty and slightly briny taste from the dulse seaweed.
Serving suggestions:
- Serve the salad chilled as a side dish or light lunch.
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