Vitamin salad

2 servings

15 minutes

The recipe is taken from the book "Salads, fish and seafood appetizers.

Energy value per serving

• Calories: 187.4
• Proteins: 7.1g
• Fats: 11.1g
• Carbohydrates: 15.2g

Ingredients

• Seaweed: 120 g
• Pickles: 125 g
• Carrot: 90 g
• Apple: 75 g
• Chicken egg: 1 pc
• Sour cream: 60 g
• Green: to taste
• Vinegar: to taste
• Sugar: to taste
• Salt: to taste
• Ground black pepper: to taste
• Cinnamon: to taste
• Carnation: to taste
• Bay leaf: to taste
• Water: 100 ml
• Onion: 1 head

Cooking steps

1. Boil the seaweed, cool it, chop it, and pour cold marinade (for the marinade mix water, salt, sugar, vinegar, cinnamon, cloves, bay leaf to taste) for 8–10 hours or boil in the marinade for 3–5 minutes.

   Required ingredients:

   • Seaweed: 120 g
   • Water: 100 ml
   • Salt:  to taste
   • Sugar:  to taste
   • Vinegar:  to taste
   • Cinnamon:  to taste
   • Carnation:  to taste
   • Bay leaf:  to taste

2. Then mix with grated carrots, thinly sliced cucumbers and apples, onions, and season with salt, pepper, and sour cream.

   Required ingredients:

   • Carrot: 90 g
   • Pickles: 125 g
   • Apple: 75 g
   • Onion: 1 head
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Sour cream: 60 g

3. Garnish with chopped boiled egg and herbs when serving.

   Required ingredients:

   • Chicken egg: 1 piece
   • Green:  to taste