Cook the News

Today’s dishes, from the headlines.

Wednesday 14 October 2026

Last cooked 14:00


Back to today’s menu

Northern Sea Route Salad

Based on:

TypeSide dish

Serves4 people

DateOctober 11, 2026

A salad shaped like a container ship on the Northern Sea Route, presented with solemn precision.

A precisely plated salad with rectangular cucumber slices as containers in a row, placed on a narrow strip of seaweed salad representing the new sea route. The long silhouette directly refers to the container ship from the news.

Ingredients

  • 1 cucumber
  • 100 g seaweed salad (from the fridge or Asian store)
  • 8 radishes
  • 1 large carrot
  • 2 tbsp sesame seeds (mixed black and white)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • pepper to taste

Method

  1. Wash the cucumber and cut into 8 equal, long rectangular slices (about 8 cm long, 2 cm wide, 1 cm thick).
  2. Wash the radishes and cut into thin slices.
  3. Peel the carrot and cut into thin, long strips with a peeler.
  4. Mix soy sauce, rice vinegar, sesame oil, and pepper into a dressing.
  5. On each plate, lay a narrow strip of seaweed salad about 20 cm long and 3 cm wide, straight across the plate.
  6. Place the cucumber slices tightly together on top of the seaweed salad, forming a rectangular ship.
  7. At one end of the 'ship', stack some radish slices as a bridge and a few carrot strips as containers on deck.
  8. Drizzle the dressing over the whole and sprinkle with sesame seeds.

Serving notes

  • Serve on a rectangular white plate for clear contours.
  • Place a few extra carrot strips as 'ice floes' along the route.