Mung bean sprout and dark red seaweed salad

6 servings

25 minutes

This unusual salad combines the freshness of mung bean sprouts with the rich sea flavor of dark red seaweed. Light yet nutritious, it embodies the traditions of Russian cuisine adapted to modern culinary trends. Crunchy carrots and sweet yellow peppers add juiciness, while spicy jalapeños bring heat. Shallots, cilantro, and basil contribute aromatic complexity highlighted by refreshing lime juice. Olive oil and sesame seeds complete the harmony, creating a perfect balance of textures and flavors. This salad makes a wonderful addition to a light lunch or dinner, decorates a festive table, and delights those who appreciate healthy and unique ingredient combinations.

Energy value per serving

• Calories: 238.9
• Proteins: 7.6g
• Fats: 16.9g
• Carbohydrates: 14.9g

Ingredients

• Bean sprouts: 3 glass
• Fresh yellow pepper: 1 pc
• Carrot: 1 pc
• Jalapeno pepper: 3 pc
• Shallots: 1 head
• Lime: 2 pc
• Olive oil: 2 tbsp
• Coriander: 1 bunch
• Basil: 2 tbsp
• Sesame seeds: 8 tbsp
• Sea salt: to taste
• Dark red algae: 0.5 glass

Cooking steps

1. Grate the carrot.

   Required ingredients:

   • Carrot: 1 piece

2. Cut the pepper into thin strips.

   Required ingredients:

   • Fresh yellow pepper: 1 piece

3. Chop the jalapeño peppers, shallots, cilantro, and basil.

   Required ingredients:

   • Jalapeno pepper: 3 pieces
   • Shallots: 1 head
   • Coriander: 1 bunch
   • Basil: 2 tablespoons

4. Squeeze juice from the limes.

   Required ingredients:

   • Lime: 2 pieces

5. Mix all the ingredients in a large bowl.

   Required ingredients:

   • Bean sprouts: 3 glasss
   • Dark red algae: 0.5 glass
   • Olive oil: 2 tablespoons
   • Sesame seeds: 8 tablespoons
   • Sea salt:  to taste