Under the Sea Seaweed Salad
Description
This delicate, glimmering salad is a tribute to Ariel’s underwater world in The Little Mermaid. With slippery glass noodles that glisten like mermaid tails and waves of umami-rich seaweed, this dish captures the textures and flavours of the ocean. Light, fresh, and full of movement, it mirrors the playful freedom of life beneath the sea.
In the film, Ariel’s curiosity leads her to discover new perspectives beyond the sea, and this salad takes a similarly bold step into unexpected flavour combinations. The sharp ginger and toasted sesame reflect the zing of adventure, while the calm, clean base speaks to the gentle sway of sea plants and the serenity of the ocean’s depths. It’s a refreshing introduction to the journey ahead.
Ingredients
- 10 g dried wakame seaweed
- 100 g glass noodles ((mung bean or sweet potato noodles))
- 0.5 cucumber, deseeded and thinly sliced into matchsticks
- 2 spring onions, finely sliced
- 1 tbsp toasted sesame seeds
- 2 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sunflower oil
- 1 tsp maple syrup
- 1 tsp finely grated fresh ginger
- 1 garlic clove, grated
- Juice of ½ lime
For the sesame-ginger dressing:
Instructions
- 1 Soak the wakame seaweed in warm water for 10 minutes until fully rehydrated. Drain, squeeze out any excess water, and roughly chop.
- 2
Prepare the glass noodles according to the packet instructions (usually soaking in hot water for about 5–7 minutes). Drain and rinse under cold water. Use scissors to cut the noodles into shorter lengths for easier eating.- 3
In a large mixing bowl, combine the drained seaweed, glass noodles, cucumber, and spring onions.- 4
In a small bowl or jar, whisk together all the dressing ingredients until well combined.- 5
Pour the dressing over the salad and toss gently to coat. Sprinkle with toasted sesame seeds just before serving.- 6
Serve chilled or at room temperature, either individually plated or in a shared bowl. - 2