In the not too distant past, I often cooked seaweed salad. Rather, it was more of a snack, since it was usually served hot. Hearty, healthy, tasty dish.
Summary
| Course | Salad |
Ingredients
Ingredients- Canned seaweed – 1 can (220 g)
- Medium potatoes – 1 pc.
- Small carrots – 1 pc.
- Small onion – 1 pc.
- Garlic
- Coriander
- Hot red pepper
- Black pepper
- Soy sauce (optional)
- Vegetable oil
Print Recipe
Pin Recipe Instructions
- Put the cabbage in a strainer and rinse with clean water, then let it dry a little by turning the algae with your fingers.
- Thinly chop the onions, chop the carrots. Cut the potatoes into strips (you can chop them).
- Simmer the onions lightly in vegetable oil. Add chopped carrots to it, stew them along with the onions. Add chopped potatoes.
- When the vegetables are slightly cooked, add spices.
- Add cabbage, mix everything well, add a little water, cover with a lid. Reduce the heat to low and continue simmering until the potatoes are tender.
- Hot seaweed salad or appetizer can be a wonderful side dish for various seafood: any fish or fish steaks, fried squid, shrimp, and any other edible marine life.
- Bon Appetit!
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