Seaweed spaghetti and sesame salad with tahini dressing

Name: Seaweed spaghetti and sesame salad with tahini dressing
Yield: Serves four
Ingredients: 50 g seaweed spaghetti; 1 large cucumber, halved lengthways, seeds scooped out and discarded, flesh cut into long, thin strips (250g); 20 g white or black sesame seeds, or a mixture of both, lightly toasted; 20 g white or black sesame seeds, or a mixture of both, lightly toasted; 15 g coriander leaves, picked; ½ tsp chilli flakes (or nanami togarashi, if you have it); salt; 1 tsp honey; 1½ tsp rice wine vinegar; 1 tbsp mirin; 1 tsp Dijon mustard; 1½ tsp soy sauce; 1 tbsp tahini; 1 tbsp groundnut oil

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Seaweed spaghetti has a similar texture to rice noodles but brings with it a salty kick to the dish. Nanami togarashi is an Asian chilli condiment that works really well here, but regular chilli flakes are a good alternative.

This is lovely as it is, for a light lunch or starter, or served alongside some sticky rice to bulk it out. It also works well with oily fish – pan-fried mackerel or salmon – or grilled prawns.

Serve this as soon as you’ve mixed it together. The cucumbe

Ingredients

Pasta
Vegan

Ingredients

Method