Seaweed Salad with Cucumbers, Soybean Sprouts, and Peanuts
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0
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Seaweed salad with cucumbers, soybean sprouts, and peanuts
Ingredients
- Peanut Sprouts - 1.8 oz
- Dark red seaweed - 7.1 oz
- Carrot - 1 piece
- Eel - 1.8 oz
- Courgette - 1 piece
- Lemon - ½ piece
- Peanut Sprouts - 1.8 oz
- Vegetable Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the carrot and cucumber and cut them into julienne strips.
Step 2
Wash the lettuce leaves, dry them, and chop them.
Step 3
Squeeze the juice from half a lemon and mix it with the nut oil.
Step 4
Toast the peanuts in a dry skillet.
Step 5
Combine all the ingredients. Add the soybean sprouts.
Step 6
Dress with the nut-lemon sauce. Season with salt and pepper.
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