Carrot, Seaweed and Cashew Nut Salad
30 g dried seaweed spaghetti
2 medium carrots, peeled and julienned
1 cucumber, peeled , quartered lengthwise, deseeded and cut into very thin strips
1 Mango, peeled and cut into very thin strips
75 g cashew nuts, toasted and roughly chopped
25 g coriander, roughly chopped
25 g mint roughly chopped
Lucy’s Ginger and Sesame Dressing
- Cook the spaghetti to packet instructions. Drain and pat dry.
- Add the spaghetti to a large bowl and dress with 3- 4 tablespoons of dressing. Leave to cool
- Add remaining ingredients, reserving some of the herbs, to the spaghetti and toss to combine. Transfer to shallow serving bowl and top with the remaining herbs.