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 Salad "The Little Mermaid" Recipe
The combination of crab sticks and seaweed is a classic. A great salad with a very pleasant and spicy sour dressing, which perfectly emphasizes the taste of the products! A very good option for dinner: delicious, healthy, satisfying, and easy!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. I want to warn you that the preparation of this salad requires the presence of prepared products, then it is done very quickly. Pre-boil the frozen seaweed, dip it in boiling water and cook for 15-20 minutes from the moment of boiling. Next, rinse the cabbage under running water, throwing it into a colander.
    I want to warn you that the preparation of this salad requires the presence of prepared products, then it is done very quickly. Pre-boil the frozen seaweed, dip it in boiling water and cook for 15-20 minutes from the moment of boiling. Next, rinse the cabbage under running water, throwing it into a colander.
  2. Pre-cook the carrots in Korean.
    Pre-cook the carrots in Korean.
  3. Peel the squid, dip one carcass into boiling water and cook for 1 minute. Cut the chilled squid into strips.
    Peel the squid, dip one carcass into boiling water and cook for 1 minute. Cut the chilled squid into strips.
  4. Cut the crab sticks into cubes.
    Cut the crab sticks into cubes.
  5. Mix seaweed, crab sticks, Korean carrots and squid.
    Mix seaweed, crab sticks, Korean carrots and squid.
  6. Add canned corn, it is also traditionally combined with crab sticks. Stir the salad.
    Add canned corn, it is also traditionally combined with crab sticks. Stir the salad.
  7. Prepare a dressing of olive oil, French mustard, a freshly ground mixture of peppers, salt and wine vinegar. Lightly whisk with a whisk. Remember that Korean carrots have oil, vinegar and pepper.
    Prepare a dressing of olive oil, French mustard, a freshly ground mixture of peppers, salt and wine vinegar. Lightly whisk with a whisk. Remember that Korean carrots have oil, vinegar and pepper.
  8. Put lettuce leaves on a serving dish.
    Put lettuce leaves on a serving dish.
  9. Pour the salad dressing over the top, mix when using.
    Pour the salad dressing over the top, mix when using.
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