Seaweed salad with crab sticks
I often hear that seaweed salad must include boiled eggs, but I decided to try it without them. The result was a success. The onion mellowed alongside the pickles but stayed crisp, the apple added freshness, and fragrant sunflower oil brought out the seaweed's flavor. You can also leave out the crab sticks.
CookingCooking
15 minutes
Total
15 minutes
INGREDIENTS
Adjust servings in the full version
original yield — 8 servings
seaweed
1 can
crab sticks
100 g
pickled cucumber
2-3
Onion
1
apple (sour)
1
green peas (canned)
1 can
sunflower oil (unrefined, aromatic)
NUTRITION PER 100 G
62
kcal
3 g
protein
3 g
fat
7 g
carbs
INSTRUCTIONS
01
Remove crab sticks from packaging and cut.
02
Drain any liquid from the seaweed.
03
Drain the liquid from the peas too.
04
Cut the onions and cucumbers into cubes.
05
Peel the apple and cut into cubes or thin strips. I prefer strips, though I did not photograph them.
06
Mix all ingredients, add a little ground black pepper and season with sunflower oil.