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 Salad with Sea Kale and Mushrooms Recipe
The salad is vitamin-rich and very tasty. Delicious and healthy salad!
Course Dinner Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the seaweed if it is too long to reach with a fork. Put it in a salad bowl.
    Cut the seaweed if it is too long to reach with a fork. Put it in a salad bowl.
  2. Bulgarian pepper cut into small cubes. I have a large pepper, so I used a quarter.
    Bulgarian pepper cut into small cubes. I have a large pepper, so I used a quarter.
  3. Tomatoes are also cut into small cubes.
    Tomatoes are also cut into small cubes.
  4. Drain the marinade from the mushrooms, rinse lightly in cold water.
    Drain the marinade from the mushrooms, rinse lightly in cold water.
  5. Finely chop the greens.
    Finely chop the greens.
  6. For dressing, mix soy sauce with butter (I used homemade fragrant, you can take your favorite) and mustard. The dressing is small, but the salad does not dry out. We salt it at will, I didn't salt it, soy sauce is enough.
    For dressing, mix soy sauce with butter (I used homemade fragrant, you can take your favorite) and mustard. The dressing is small, but the salad does not dry out. We salt it at will, I didn't salt it, soy sauce is enough.
  7. Mix all the ingredients in a salad bowl and season.
    Mix all the ingredients in a salad bowl and season.
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