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!
Servings 4
Cook Time 40 minutes
Ingredients
- 1 tablespoon Vinegar
- Salt
- 1 tablespoon Mustard (French)
- The mixture of peppers
- 3 tablespoons Vegetable oil
- 4 tablespoons Corn (canned)
- 100 gram Squid
- 100 gram Caraway (in Korean)
- 100 gram Crab sticks
- 200 gram Sea cabbage
Instructions
- 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.
- Pre-cook the carrots in Korean.
- Peel the squid, dip one carcass into boiling water and cook for 1 minute. Cut the chilled squid into strips.
- Cut the crab sticks into cubes.
- Mix seaweed, crab sticks, Korean carrots and squid.
- Add canned corn, it is also traditionally combined with crab sticks. Stir the salad.
- 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.
- Put lettuce leaves on a serving dish.
- Pour the salad dressing over the top, mix when using.