Salad with seaweed acute

50 g dried seaweed

3-4 small carrots

2-3 onions

1 tsp. vinegar 9%

garlic

seasoning for carrots in Korean

vegetable oil

Cabbage pour hot water, bring to boil, cook for 40 minutes

Chop the onion half-rings, strips chop the carrots and fry together on oil.

A few cloves of garlic crushed.

Cabbage, put in a colander, rinse under cold water, cut into strips 2-3 cm long, sprinkle with seasoning, pour over the vinegar, combine the garlic and vegetables and mix.

Store salad with seaweed sharp can be up to 10 days in the refrigerator.