Delicious seaweed salad
Description
The salad is quick and easy to prepare. It's best to use marinated seaweed, mixing it with boiled vegetables to taste. The vegetables will make the salad more filling and slightly soften the tangy flavor of the seaweed. You can substitute the grainy mustard with mayonnaise or another sauce, but not sour cream. It's not recommended to mix seaweed with white cabbage, napa cabbage, etc.—they don't go well together. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the carrots and potatoes in advance for 30 minutes and cool them in ice water.
- 2
Step 2
Remove the seaweed from the marinade and place it into a deep container. Finely dice half of a peeled and rinsed onion, then add it to the seaweed in the container. Drain off the marinade released from the seaweed.
- 3
Step 3
Peel the boiled potatoes and rinse them, then cut into small or medium cubes and add to the container.
- 4
Step 4
Do the same with boiled carrots. If desired, you can add chopped celery stalk, green bell pepper, etc.
- 5
Step 5
Place the grainy mustard and pour in the odorless vegetable oil.
- 6
Step 6
Wash and chop the fresh dill herbs, add to the container along with salt, and mix everything gently.
- 7
Step 7
Place the salad on a plate and serve. If desired, you can chill it in the refrigerator first.