Carrot salad with seaweed and tahini sauce

Carrot salad with seaweed and tahini sauce

Category: Cold meals and snacks

Kitchen: Cypriot

Ingredients
Carrot	2-3 pcs.
Radish	1/2 pcs.
Dried seaweed	15-20 g
Salt, black pepper, soy sauce	taste
For tahini sauce
Sesame	50-100 g
Garlic	1-2 cloves
Lemon juice	1-2 tbsp. l.
Water	30-70 ml
Greens (cilantro, dill)	several PC.
Salt	taste

Cooking method

• Break dry seaweed into pieces and cover with warm water and set aside for a while.
• I take this seaweed, it gets soaked very quickly, in 5-10 minutes and becomes tender and not hard.
• 
• Grate the carrots and radish on a fine grater, salt and pepper. I take any radish that is on the farm. This time there was no black one, I took a colored one.
• 
• During this time, the seaweed swelled and increased in size. Drain the water, squeeze the cabbage and cut into small pieces.
• 
• Fold it into a suitable container, pour over with lemon juice, soy sauce, sprinkle with black pepper, stir and set aside.
• 
• In the meantime, let's tackle the tahini sauce.
• I pre-grind the sesame seeds in a coffee grinder so that the sauce is tender and homogeneous. Peel 1 or 2 cloves of garlic, squeeze 1-2 tbsp. lies. lemon juice. Put everything in a blender. Add a few sprigs of cilantro, dill, parsley and season with salt. Add a small amount of water. Sesame seeds absorb water well, so I wrote an approximate amount. Depending on the desired consistency of water, you may need a little more. I make medium-liquid sour cream until thick.
• 
• Grind all ingredients thoroughly in a blender.
• Stir the carrots, radish, add the seaweed, mix again and add tahini to taste.
• 
• A delicious and healthy salad is ready!
• Bon Appetit!
• 

The dish is designed for

3-4 servings

Time for preparing:

30-40 minutes

Note

We have always loved seaweed in different forms. Several years ago, in the winter-spring time, they began to make such a salad from raw vegetables and seaweed. It is just a storehouse of useful substances, and by supplementing vegetables with tahini sauce we increase this benefit many times, because, as I already wrote, sesame is primarily a huge amount of easily digestible calcium: sesame seeds contain (according to various sources) from 1160 up to 1474 mg / 100 g, which puts it on the first place among all other products.
Algae, with an overall low calorie content, is an excellent source of proteins, vitamins and trace elements.
They include all the substances necessary for the active work of the body and contain an almost endless list of beneficial properties.
In addition to vitamins A, B, C, D, E, R, PP, seaweed contains vitamin B5, which increases the body's resistance to stress.
Folic acid (vitamin B9) and certain types of phytoestrogens that make up algae are excellent prevention of cardiovascular and oncological diseases.
Seaweed is rich in minerals responsible for metabolism - iodine, calcium, potassium, silicon, sulfur, magnesium, iron ...
In addition, algae contain chlorophyll derivatives. Such a unique composition makes seaweed simply an irreplaceable medicinal food product.
Algae prevent the development of many diseases, prolong youth, maintain health, have a pronounced cleansing and immunostimulating effect - this is exactly the food that can become an affordable natural medicine!
By the content of some vitamins and minerals, seaweed is dozens of times superior to vegetables growing on earth.
And even a small amount of algae included in the diet can provide the body with a whole range of nutrients in a biologically available form.
The use of algae in the diet reduces the consequences of the negative impact of external factors - malnutrition, poor ecology, lack of physical activity. In addition, it is also energy support for health. Seaweed carries the vitality of the sea - the energy of the primordial elements.

Here is what a healthy and beloved salad in our family I suggest you try too!
What is especially important after long and fun holidays

Lenochka, thanks! The healthiness of the salad is beyond competition! Especially for winter.

Homemade vitamins from A to zinc, and pharmacies go broke rest

Looks so bright - a tempting multi-colored treat. And 100% tasty, and not difficult to perform (well, and fast to eat, of course). With tahini, everything is many times tastier, it has already been tested (we really liked your beetroot). Many thanks for the wonderful recipe that deliciously diversifies not only the vegetarian menu - this combination will also be useful for meat-eaters.

[Bona fide]

Bona fide, Lenochka, another BIG thanks!
Just our winter recipe, when herbs / salads are completely dull in the diet

deliciously diversifies not only the vegetarian menu

That's for sure! Whom we don't treat, everyone likes it A from the first try and it's not clear what it is filled with and why it is so tasty

And from the first time it’s not clear what it is filled with and why it’s so tasty

Vooot! The secret ingredient in delicious dishes!

all my family and friends thank you for the tahini

all my family and friends thank you for the tahini

Oh, well, I was completely embarrassed.This is a well-known sauce, which is probably not very widespread in our country yet ...
I discovered it for myself in Cyprus. It is sold there in stores in jars, of course, long-term storage. I bought it there, tried it, looked for information about the ingredients and we began to cook it ourselves. Which is very, very happy
And then when that cherished jar ended, we experienced a slight shock ... how are we now without it!
I am very glad that I liked it!

I just admired the soup, and here is a salad from that beautiful radish!
I must try, I have not tried this combination yet
Flax, can I have regular seaweed? Or do you need such a thin one, special for Asian dishes? She is expensive...
I take a kilogram pack from our Koreans in the market, now another half is available
And yet, Len so wants you to call the sauce somehow differently ... you are so connected with Korea, they probably have such dressings with names ... otherwise from the tahini to the Arabian East pulls to look back, name it somehow in Hangul, and "tahini" for clarity, you can write Len in parentheses, Korean flavor is never enough for me, so I pester, just don't swear

Flax, can I have regular seaweed?

Ira, yes, of course you can! I just love thin and so that it is not hard

they probably have such dressings with names

Yes, they love chemistry very much ... What is not the sauce, so there is such a mixture! I only bought Gochujang there, and then as I found out the composition ... I generally keep quiet about the rest
This salad is not Korean. So ... my own variation. A recipe for classic tahini sauce. And delicious!
How to find a decent Korean sauce, I'll try to make some more with it

This salad is not Korean. So ... a hand-made variation

oh, Lena, sorry, it was me who automatically connected you with Korean cuisine forever ... well, really, you are not on Korean soil, but on our multinational, so many cuisines can be taken as a native Russian basis
I just would be interested to know about Korean sauces, so I pester ...
And in terms of chemistry - you probably mean factory, store sauces; so it's the same with us - so much is added for the sake of long preservation ...
I just saw a box once. transfer (amateur translation, with subs) about one woman who has a special. the basement not only has hundreds of fermenter pots, but she also ferments more than one soy and pepper, but all sorts of sauces, gravy from different fruits and herbs ... there I think that the translator half did not understand what she called as ingredients ... But I was soooo impressed ...

Yes, I think if you dig deeper into Korean cooking, there will be many sympos. But, I think, in order to learn the nuances and subtleties, you must know the language! There, of course, English is widespread in the service sector, but mostly in Seoul. A little step to the left ... and that's it ... you're in a vacuum ... There is no English anywhere And in order to understand some subtleties, you need to communicate. I have a secret dream, but so far everything is only in distant plans ... And so the country is sooo interesting, positive, proverbial and ..... many, many epithets! Accidentally ended up there, but it was tightened specifically.
But returning to the topic of salads ... In Korea, in their cuisine, according to those living there and as we have seen from our own experience, there are no salads as such! I have never met the familiar carrot and other Korean salads anywhere. If you come to a restaurant with a good buffet, you can find salads there, but only because different cuisines are presented. And if only Korean, then there are no salads!

to learn the nuances and subtleties, you must know the language

Lena, how I agree with you aaaa ... but Korean is not easy (for me, anyway) ... I once looked in with one eye when I was studying Japanese courses, and then neighboring cultures were interesting, they are all connected in a lot.

there are no salads as such! I have never met the familiar carrot and other Korean salads anywhere.

the fact that there are no familiar Korean salads in Korea itself, I knew that our Koreans, koryo-saram, as they call themselves, were trying to somehow rebuild their kitchen on a foreign land. As I understand it, carrots are not used in Korea or not grown at all
And in classic Korean cuisine, as I understand it, the emphasis is on fermented vegetables instead of our salads, I am delighted with the amount of these vegetable snacks: for one meal of one person, a dozen bowls are placed next to the main dish, oh, how I envy you and my husband, you probably tried it all there ...

in Korea, carrots are not used or grown at all

There is a carrot there, I bought it, as I understand it, it is used in soups and other cooked dishes. As well as lettuce leaves The assortment of different salads killed me on the spot! Whole showcases of different leaves, leaves and bunches of lettuce, various salad mixes. And all this is taken and boiled! We were once at a buffet away from tourist places, there were only Koreans around. We look - an abundance of different leaves, we picked up the plates and chew with pleasure And a person working in this cafe comes up to us and shows on his fingers that these leaves should be added and cooked in the soup As a result, everyone surprised each other - we are Koreans, and they are us Well, how can you cook so many useful vitamins!
We tried fermented snacks, of course, but they are not for everybody's taste ... Very salty and specific, for my taste. And so, yes, what is not fermented there. They love this business

And Korean is much simpler than Japanese, in my opinion. There is no need to learn hieroglyphs, Hangul is easier and you need to memorize completely different volumes. My daughter has been teaching Japanese for 6 years already, you can break all your brains there. But with the Korean pronunciation, this is yeah .... We tried to hum something, but saw that the Koreans were not that somehow, but not at all understand

Found a photo of the salad counter

And that was at the end of December!

[Elena_Kamch]

Elena_Kamch, Lenochka, for such an original nyasha !!!
Next time I'll try to fry sesame seeds .... maybe it tastes better for us. And since I had seaweed from a jar, lemon juice and soy sauce do not need to be added, but this is for our taste.Once again, a huge THANKS !!!

[Umka19]

Umka19, Lyudochka, thank you dear! So nice
Cabbage from a jar tastes different, yes. She definitely doesn't need acid anymore

[Lenochka]

All TRICKS !!!
Winter has come ... it's time to hit on winter salads ...
Lenochka, can you have a photo of the grater on which you make carrots and radishes? To understand the size, what to apply to me, otherwise I see my review, but I forgot what I used. If not difficult

[Lyudochka]

Lyudochka, glad you!
Now at work, I'll get to the house, I'll take a photo of the grater. And so I have it the usual four-sided And the standard fine-hole on one side, on it and rub
I myself have already forgotten about my salads. We cannot find good sesame seeds, it's a real trouble
Thanks for the reminder about winter salads