Recently, this salad has become the most favorite in our family. We cook it on holidays and just when you want something delicious. I use only ground coriander from spices. It best sets off the taste and gives the dish a delicious aroma.
Ingredients
- Mussels (pickled) – 250 g
- Sea cabbage (pickled) – 200 g
- Korean carrots - 150 g
- Green peas - 1 bank
- Quail eggs (boiled) – 4 pieces
- Vegetable oil (odorless) – 2 tbsp.l.
- Ground coriander - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel and slice the quail eggs.
Flip the green peas into a colander and rinse.
Mix seaweed, mussels, green peas, Korean carrots and quail eggs.
Add ground coriander and salt to taste.
Season the salad with vegetable oil and mix gently.
Did you like the recipe?
0 comments