Another simple recipe for lovers of seaweed. An appetizing salad turns out to be both light and satisfying. Rice must be cooked so that it turns out crumbly. To do this, it is best to use steamed grains.
Ingredients
- Sea cabbage - 200 g
- Fig (boiled) – 200 g
- Green peas (canned) – 1 bank
- Carrots (average) – 1 piece
- Vegetable oil - 3 art.l.
- Lemon juice - 3 tsp.
- Ground coriander - to taste
- Salt - to taste
Step-by-step cooking recipe
Squeeze the seaweed from excess liquid and chop.
Flip the green peas into a colander and rinse under running water.
Peel and finely chop the carrots.
Mix seaweed, rice, carrots and green peas.
Add ground coriander, salt, vegetable oil and lemon juice. Mix everything carefully.
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