Dried seaweed salad

1. First of all, it is necessary to prepare dried seaweed. To do this, take it out of the package, rinse it and put it in a large bowl or saucepan. Separately, heat clean water to a warm state (do not boil) and pour it over dried seaweed. In this form, the cabbage should stand for 10-15 minutes. During this time, it will swell and increase in volume. After that, the cabbage must be washed with additional water, as it may contain sea grains of sand. Then drain the excess water through a sieve.

2. Separately, boil clean drinking water in a saucepan and throw the already washed seaweed into boiling water. Boil it for a minute, and then remove the pan from the heat and rinse the cabbage with cold water. Fold into a sieve or colander.

3. Peel carrots, rinse, dry and cut into thin strips or grate on a special carrot grater in Korean.

4. Fresh cilantro leaves should also be washed, dried and finely chopped.

5. In a salad bowl, mix the boiled seaweed, chopped carrots and coriander greens. Mix well together.

6. Separately prepare the salad dressing. To do this, pour the cooled broth (any boiled with a lot of spices) into a separate container. Add sesame oil, tahini and vegetable oil (for example, olive oil) infused with chili pepper. Beat all the ingredients well with a hand whisk to combine all the ingredients.

7. Season the salad with a specially prepared dressing. Add salt to taste and mix well again.

8. Fry sesame seeds in a dry frying pan with a non-stick coating without adding oil. And then sprinkle the finished seaweed salad with fried sesame seeds on top.

Such a salad of dried seaweed is served cold, as an addition to any main dish.

Bon appetit!