Vegetable salad with sea cabbage

Sea cabbage is most often used frozen or dried, as well as in the form of canned cans. During preliminary preparation dried cabbage is cleaned of mechanical impurities and soaked in cold water for 10-12 h at the rate of 0. 5 kg cabbage per 4 l of water. After the soaking period has expired, the cabbage is thoroughly washed. The cabbage ice cream is first thawed in cold water and then washed. For hot treatment, sea cabbage is poured with cold water. After boiling the water, it is boiled for 15-20 minutes, the decoction is drained, re-poured with warm water at a temperature of 45-50 ° c is brought to a boil and boiled for 15-20 minutes. The decoction is drained again and the cabbage poured with warm water is boiled for the third time for 15-20 minutes, after which the decoction is drained again. Three times boiling sea cabbage significantly improves its smell, taste and color. After cooling, seaweed cooked in this way is chopped in the form of noodles and poured with marinade for 8-10 hours. Marinade for seaweed is prepared by adding sugar, salt, cloves, bay leaf to hot water; boiled for 10-15 minutes. A little vinegar is added to the cooled decoction. Marinated sea cabbage is used to make salads. So, we prepare a salad with sea cabbage - a simple recipe, the benefits are undoubted. Finely shred cabbage and spring onions, cut cucumbers into circles, tomatoes into wedges, apples into straws. Add pickled sea cabbage, season with vegetable oil and mix.