Salad with mussels and cabbage
Description
Minimum effort — excellent result. You can prepare this dish almost every day. Instead of cucumber, you can use bell pepper of any color, tomatoes, or celery stalks — don't limit your culinary imagination. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Thaw the mussels at room temperature for about 20-30 minutes beforehand.
- 2
Step 2
Heat vegetable oil in a skillet and sauté mussels for about 2–3 minutes. Then pour in soy sauce and simmer the mussels for about 3 minutes. Turn off the heat.
- 3
Step 3
Cut the white cabbage into medium strips and place in a deep container. Salt and knead the strips by hand so that they release their juice.
- 4
Step 4
Wash the fresh cucumber in water, cut off the ends, and slice into half-rings. Add to the container with the cabbage.
- 5
Step 5
Place the cooled mussels in soy sauce on top of the sliced cucumbers. There is no need to add any dressing, as the mussel sauce already contains vegetable oil. Gently mix all the ingredients together in the container.
- 6
Step 6
Serve the salad immediately after preparation.