- 100% Raw – 2 People
- 25 Minutes
1 1/3 cups (200g water, about 25 g dry) cochayuyo seaweed
2/3 cup (100g) carrot
2/3 cup (100g) green pepper
2/3 cup (100 g) turnip
2/3 cup (100 g) black olives
1 1/3 cup (200gr) tomato
1/2 lemon juice
2 tbsp (30 ml) extra virgin olive oil
Pure crystal sea salt, nutmeg and pepper
It would be perfect if all the ingredients came from organic farming.
Leave the dry cochayuyo seaweed on water all night. In the morning, once the cochayuyo is soft, cut thin stripes.
Place the cochayuyo seaweed noodles in a medium bowl. Add salt, pepper and nutmeg to taste, the olive oil and the lemon juice. Mix very well, cover with plastic film and keep it in the fridge for later use.
Very thin slice the black olives.
Shred the green pepper, turnip and carrot.
Place all vegetables in the bowl with the cochayuyo seaweed.
Mix all ingredients very well. Add more salt and spices if it please you.
Serve the cochayuyo noodles over a bed of fresh sliced tomatoes.