Far East Salad
1 serving
15 minutes
The 'Far East' salad is a harmonious blend of fresh vegetables and tangy seaweed that gives the dish a unique flavor. Its origins trace back to European cuisine, but the salad carries Eastern notes thanks to the seaweed and spicy dressing. With a light yet rich taste, crunchy vegetables, and a zesty dressing, it makes an ideal choice for a light dinner or snack. The seaweed not only enriches it with iodine but also makes it healthy. It's easy to prepare: fresh vegetables are julienned, mixed with seaweed, and soaked in a fragrant dressing of olive oil, mustard, vinegar, and spices. After two hours of infusion, it reveals the depth of flavors and becomes even more appetizing. It is recommended to serve with herbs that add freshness and aroma.
1
Cut the carrot, cucumber, and bell pepper into strips.
- Carrot: 1 piece
- Cucumbers: 1 piece
- Bell pepper: 1 piece
2
Slice the onion into rings; if large, cut into half rings.
- Onion: 1 piece
3
Mix olive oil and mustard, add salt, pepper, and vinegar if the cabbage is not pickled enough, and stir. The salad dressing is ready.
- Olive oil: to taste
- Mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Vinegar: to taste
4
Mix all the ingredients, season, stir, and let it sit for about 2 hours. Garnish with greens when serving.
- Carrot: 1 piece
- Cucumbers: 1 piece
- Kelp (sea kale): 300 g
- Bell pepper: 1 piece
- Onion: 1 piece
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Mustard: 1 teaspoon
- Vinegar: to taste
- Fresh herbs: to taste
5
