I love Asian-style recipes, and here is one of the crab salad options. There are two secrets here – a beautiful cut into strips and delicious high-quality algae. I take green chukka seaweed from a trusted store. But it's not bad with seaweed either.
Ingredients
Step-by-step cooking recipe
Bake or boil the carrots until tender and cut them into strips.
Cut crab sticks and cucumber into approximately the same strips. If the cucumber has a hard skin, it is best to clean it.
Mix yogurt with soy sauce. Be careful with spices – the sauce and seaweed give enough salt, so try to taste. Too much refueling is also not necessary.
Add seaweed and dressing to the ingredients, mix and sprinkle everything with sesame seeds.
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