| Cook Time | 15 minutes |
| Servings |
Ingredients
- 1 bunch Lettuce / Lettuce (leaves)
- 50 gram Carrot on Korean
- 50 gram Asparagus on Korean
- 2 pieces Bulgarian peppers red or orange, to your taste
- 100 gram Corn (canned)
- 2 tablespoons Soy sauce
- 4 tablespoons Vegetable oil
- 1 teaspoon Sesame seeds
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Pour water into a saucepan and bring to a boil. Put the bell pepper in a saucepan and cook for 5-7 minutes. Remove, cool and peel.
- Tear the lettuce leaves arbitrarily with your hands and put them on a serving dish.
- Cut the bell pepper into long strips and spread over the lettuce leaves.
- Cut the asparagus into small pieces and send it to the rest of the ingredients.
- Carrots are cut in Korean (optional) and sent to our salad.
- Sprinkle with corn and sesame seeds. Add salt and pepper to taste. In a small bowl, mix vegetable oil and soy sauce, pour our salad. This time I prepared portions so that everyone could refuel the plane.
- Bon appetit!
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