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Low-salt salad with sauce
1 serving
Wash the salad, separate the leaves from the stems and remove the veins. Cut the lettuce leaves into 2-3 parts, salt well, stir and leave to rest for 30 minutes in a dark place (or cover). When the salad dries through, it becomes fragile and tender. Rinse the finished salad with cold water and roll back in a colander. Combine the soy sauce with the sesame (or allspice) oil, mannague (or stock cube), red and black ground pepper and sugar. Mix thoroughly. Serve the cooked sauce separately (to dip lettuce leaves into it).
Wash the salad, separate the leaves from the stems and remove the veins. Cut the lettuce leaves into 2-3 parts, salt well, stir and leave to rest for 30 minutes in a dark place (or cover). When the salad dries through, it becomes fragile and tender. Rinse the finished salad with cold water and roll back in a colander. Combine the soy sauce with the sesame (or allspice) oil, mannague (or stock cube), red and black ground pepper and sugar. Mix thoroughly. Serve the cooked sauce separately (to dip lettuce leaves into it).
red pepper - 0.3 tsp, salt to taste, sugar - 1 tsp, sesame oil - 2 tbsp. spoons, ground black pepper - 0.25 tsp, green salad - 350 g, soy sauce - 2 tbsp. spoons, broth cube - 2 g
