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


  1. Cook the spaghetti to packet instructions. Drain and pat dry.
  2. Add the spaghetti to a large bowl and dress with 3- 4 tablespoons of dressing. Leave to cool
  3. 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.