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

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

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Instructions

1. Put the cabbage in a strainer and rinse with clean water, then let it dry a little by turning the algae with your fingers.
2. Thinly chop the onions, chop the carrots. Cut the potatoes into strips (you can chop them).
3. Simmer the onions lightly in vegetable oil. Add chopped carrots to it, stew them along with the onions. Add chopped potatoes.
4. When the vegetables are slightly cooked, add spices.
5. 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.
6. 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.

   

7. Bon Appetit!