For such a beautiful crispy salad, I advise you to fry the crackers yourself. Because store-bought spices and flavorings can drown out the taste of fresh vegetables. I'll tell you how to do it so that they are ruddy and non-greasy.
Ingredients
- White bread - 4 slices
- Olive oil - 1 tsp.
- Garlic - 2 cloves
- Cucumbers - 300 g
- Radish - 300 g
- Red cabbage - 150 g
- Sprouted grains - 2 handfuls
- Sprouted mash - 2 handfuls
- Sesame oil - 1 tbsp.l.
- Sesame - 1 art.l.
- Flax Seeds - 1 art.l.
Step-by-step cooking recipe
Cut the bread into thin slices. Lightly oil the pan with a brush and toast the bread on both sides.
Rub it with garlic cloves and cut it into pieces until it cools down.
Chop the cabbage as thinly as possible and arbitrarily chop the cucumbers with radishes.
Add the sprouts, stir the salad and sprinkle with sesame oil.
Sprinkle with sesame seeds and flax seeds.
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