The photo of the ingredients for the salad: preserv seaweed, cucumber, sweet pepper, green onions, dill and parsley. You can add carrots (raw) and onion rings. Start - wash the pepper, cucumber and herbs. Seaweed leak sauce. It won't be needed.

In cucumber you need to cut the ends, cut the pepper in half and clean out insides. Grated chop the cucumber and with a vegetable peeler grate the pepper into thin slices. It will give Petrenko dish. If pepper is not, then beauty will fit the carrot, it also grate or ispolzovat to peeler, in the absence of special Korean grater.

Chop the greens. Add to other ingredients. More interesting to chop the onion a little angle, then turn feathers.

Add sea Kale. Can more, can less. At this stage I sometimes add seafood (boiled or preserv without oil), crab sticks, rice, can of carrots or carrots in Korean. All he wants is Your soul and taste preferences! Today I add Adygei cheese. Has managed to buy such bad taste, that just because it is impossible to use! Cut into cubes, but add at the end. So that when stirring turned cheesy mess.

Meanwhile, put the pan on the fire and add sesame seeds. On a dry pan for 2-3 minutes you need to warm up the seeds to give a pleasant smell. From time to time with a dry spatula stir the sesame seeds to evenly warmed.

While sesame is warming up, make the sauce. In a Cup or small bowl, pour 1 tbsp of soy sauce (salted), 4 tbsp water, 1-2 tsp lemon juice, 1 tsp of mustard. Stir and try if salty enough for You, nothing to add. If not enough salt, add more soy sauce, acidity. And optionally put the chopped garlic. With a whisk or spoon to thoroughly mix the sauce and fill them with our salad. Mix the salad. Adding favorite spices. I have this fragrant black pepper and oregano freshly ground red chili. Mix all with a spoon.

Add cheese (I have Adyghe), but you can use any pickled cheese. But you can do without it. Sprinkle top of warm sesame seeds. It smells nice and adds some Asian Oriental touch.

That's all. Bon appetit! You can give the salad stand in the fridge and can be eaten immediately. Sometimes I make it the day before, but come for lunch, and the salad is ready.

It is unusual to use chopsticks, but you can simply plug. I hope You will like this easy, practical, healthy salad! Thank you for your attention!