Seaweed salad
Seaweed and boiled eggs make a lovely salad, but I wanted to try something different. After looking through the refrigerator, I put together this simple dinner salad. I dressed it with mayonnaise out of habit, but after tasting it, thought fragrant sunflower oil would work even better.
Adjust servings in the full version
Open the canned seaweed and drain any liquid. I liked the Dobroflot brand: a well-filled can with little liquid and no overpowering vinegar smell.
Drain the brine from the peas and add to the seaweed. Mix.
Cut the boiled carrots into small cubes.
Cut the onion into small cubes and rinse first with boiling water, then immediately with very cold water. This will remove any excess bitterness, but will leave the onions crispy. Add to salad.
Salt and a little black pepper won't hurt. Season with either a spoon of mayonnaise or vegetable oil.