I had a sea weed salad in Wagamama and it was really nice and refreshing. It was hot, salty, sweet and tangy all at the same time. This inspired me to create an oriental salad. I used samphire instead of sea weed. It’s an amazing vegetable growing around the sea, you can find it in most supermarkets in UK. It’s kinda salty and really refreshing. I hope you like the recipe 😉
Ingredients for 4 people (as a side salad)
For the dressing:
- 2 crushed garlic cloves
- 1 inch cube ginger- finely grated or crushed
- 1 chopped red chilli
- 1 tbsp fish sauce
- 1 tbsp oil
- 1 tbsp honey
- Juice of 1 lemon
- Juice of 1/2 lime
- sprinkle of five spice
- small bunch coriander-chopped
- 3 spring onions- chopped
- 2 handfuls of samphire
- 1 courgette
- 1 carrot
- 1/2 cucumber
- 1 tbsp pickled ginger
- 1 tbsp toasted black sesame seeds
Mix all the dressing ingredients and adjust to taste, you might need to add some seasoning. Set aside.
Cut the courgette with the julienne peeler. It gives it the effect of long noodles. Alternatively you can use a normal peeler and “peel” the courgette lenghtwise for the effect of ribbons, discard the seedy soft core in the middle.
Get a pan with slightly salted boiling water. Blanche the courgette ribbons and the samphire for two minutes and take out into a bowl of ice cold water to stop them cooking.
Cut the cucumber and carrot with the julienne peeler into a large bowl. Add the samphire and the courgette and stir in the dressing. Taste and adjust the seasoning if needed. Set aside to develop the flavours for at least 1/2 hour.
Serve the salad toped with a sprinkle of sesame seeds and slices of pickled ginger.I served mine with Oriental Grilled Salmon. It is also great as a side dish with noodles.
I hope you enjoy my recipe, please let me know what you think!