John Myers
Seaweed Salad with Rice, Lentils and Sea Spaghetti
The perfect seaweed salad with rice, lentils and sea spaghetti recipe with a picture and simple step-by-step instructions.
- 250 g Rice, lentils and seaweed
- 20 g Sea spaghetti
- 2 Tomatoes
- 3 Shallots or a regular onion
- Olive oil
- Red wine vinegar
- Oregano
- Lemon juice
- Salt and pepper
- First cut the shallots in small pieces and soak them in red wine vinegar for a few hours. It is best to let them steep overnight.
- Boil the rice, lentil and seaweed mixture in 5 times the amount of water.
- At the same time, soak the sea spaghetti in hot water for 15 minutes. Then cut into 2-3 cm long strips.
- Now dice the tomatoes and put them in a large salad bowl. Then add the pickled shallots and the juice of half a lemon. Lemon brings important vitamins to your salad, makes it fresher and reduces the typical smell of algae.
- Add the soaked sea spaghetti seaweed and the cooked mixture of rice, lentils and seaweed. Season to taste with salt, pepper, olive oil, oregano and more red wine vinegar.
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