Parsley salad with red pepper

1 serving


Parsley greens can be put aside straight away - you'll only need stems to make this salad. Wash them well, cut into parts 4 cm long, salt and leave in a dark place (or cover with a lid) for 15-20 minutes to let them down. After that, rinse the stems with cold water and squeeze slightly. Cut the red capsicum, peel the seeds and pedicels, cut into thin strips. Combine the parsley stems with the red pepper, mix thoroughly and season with the soy sauce and vinegar.