Seaweed Salad With Beans, Recipe With Photo. Cooking Korean-style Bean Salad With Seaweed And Carrots

Ingredients

Pickled seaweed - 150 grams;

Dry white beans - 0.5 cups;

Korean carrots - 100 grams;

Red or blue onions - 1 pc;

Olive oil - 2 tablespoons spoons;

Dill greens - 4 branches.

• 145 kcal
• 1 h. 5 min.
• 1 h. 5 min.

Photo of the finished dish

Step by step recipe with photo

All seafood is a source of iodine so necessary for our body. The leaders in the content of this element are seaweed, which is a brown algae found in the Barents, Okhotsk, White and Japan seas. It goes on sale in the form of canned food, frozen and dried. Pickled seaweed is ready to eat and does not require any additional processing. It is very often used by chefs for preparing salads and vinaigrettes, as it goes well with many products.

To prepare the salad, you need to take pickled seaweed, dry white grain beans, Korean carrots, red or blue onions, dill and olive oil.

Soak the beans in cold water and leave to swell overnight.

Boil the beans, without covering the pan with a lid, until soft, but not allowing the beans to boil, and then drain and cool.

Peel the onion, cut it in half, and then chop each half into thin half rings.

Wash the dill greens, dry and chop.

Combine cabbage, carrots, onions and beans and pour over with oil.

Stir the salad.

When serving, sprinkle the salad with chopped herbs.

Korean-style seaweed salad with beans and carrots, ready. Enjoy your meal!