Salad “The Little Mermaid” Recipe
The combination of crab sticks and seaweed is a classic. Great salad with a very pleasant and spicy sour dressing, which perfectly emphasizes the taste of the products! Very good option for dinner: and tasty, and healthy, and satisfying, and easy!
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. I want to warn you that the preparation of this salad requires the presence of preparations of products, then it is done very quickly. Pre-boil the frozen sea cabbage, dip it in boiling water and cook for 15-20 minutes from the moment of boiling. Next, wash the cabbage under the tap, throwing in a colander, under running water.
  2. Pre-cook carrots in Korean.
  3. Squid clean, drop one carcass in boiling water and cook for 1 minute. The cooled squid cut into strips.
  4. Crab sticks cut into cubes.
  5. Mix sea cabbage, crab sticks, Korean carrots and squid.
  6. Add canned corn, it is also traditionally combined with crab sticks. Mix the salad.
  7. Make a dressing of olive oil, French mustard, freshly ground mixture of peppers, salt and wine vinegar. Slightly whisk whisk. Remember that oil, vinegar and pepper are in Korean carrots.
  8. On a serving dish lay out lettuce.
  9. Pour salad dressing on top, mix when used.

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