Salad of red cabbage on bed of seaweed nori

healthy recipe
Italian cuisine
Salad of red cabbage on bed of seaweed nori
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
15 min
cooking time
0 min
total time
25 min
prep time
15 min
cooking time
0 min
total time
25 min
  • 2 tablespoons of peanut oil
  • 250 tofu g consisting of slices of 5 mm
  • 1 cucumber
  • 200g of ricecreed or alfalfa sprouts
  • 650 g of Lombarda in julienne
  • 100 g of soybean sprouts
  • 4 scallions thinly sliced diagonally
  • 8 nori seaweed leaves
  • 2 teaspoons of sesame oil
  • 2 tablespoons soya sauce
  • 1/4 teaspoon of five ground Chinese spices
  • 1 spoonful of tahine (sesame paste)
  • 1/2 cup of sake vinegar
  • 2 teaspoons of honey
  • 1 teaspoon of very chopped fresh ginger
  1. To make the dressing, mix in a small bowl 2 teaspoons sesame oil with soy sauce, the five spices, the tahine, sake vinegar, honey and ginger; watch it.
  2. Heat peanut oil in a large, cold frying pan, tofu in batches until crisp and golden; drain it on absorbent paper and, when it's cold, cut it into sticks.
  3. Cut the cucumber in half lengthwise and then thinly sliced; mix it in a large bowl with the watercress, Lombardy, soybean sprouts and spring onions. Cover the bottom of each dish with 2 sheets of seaweed and put the vegetables on top.
  4. Hand out the tofu sticks and fix the salad with the dressing when you go to serve it
  • Wash the ricecrees well and cut the stems. Nori algae are pressed dry in thin brittle sheets; packages usually carry 10 Sheets.
Recipes easy to https://recetasdecocinafaciles.NET /

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