A great recipe when you need to make a light salad in a hurry. Usually it takes no more than 10 minutes. I advise you to chop too long sea cabbage. It is more convenient to do this with kitchen scissors, but you can just cut it with a knife.
Ingredients
- Sea cabbage - 250 g
- Corn (canned) – half a can
- Carrots - 1 piece
- Vegetable oil (odorless) – 2 tbsp.l.
- Wine vinegar - 2 tsp.
- Lemon zest - 0,5 tsp.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Grate the carrots on a special grater.
Put the corn in a colander and rinse under running water.
Mix corn, seaweed and carrots.
Add lemon zest, salt and pepper.
Pour in the wine vinegar, oil and mix.
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