Seaweed Vegetable Salad

Name: Seaweed Vegetable Salad
Yield: 276 g
Ingredients: onion 70 piece (1/2); liquid allulose 20 spoon; salt 1 teaspoon (1/3); Cheongyang pepper 45 g; raw carrot 100 piece (1/2); raw cucumber 40 g

Combine seaweed with sliced carrot, cucumber, onion, and cheongyang pepper, then mix with 30ml vinegar, allulose, and 3g salt.

91 kcal

#diet #low calorie #vegan

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Ingredients

Main ingredients

onion 1 piece (1/2)
liquid allulose 1 spoon
salt 1 teaspoon (1/3)
Cheongyang pepper 45 g
raw carrot 1 piece (1/2)
raw cucumber 40 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 37.75 g 90%

Protein 3.4 g 8%

Fat 0.42 g 2%

Serving size 276g

Cooking steps

1

Rinse the seaweed thoroughly and cut it into bite-sized pieces.
2

Julienne the cucumber and carrot.
3

In a bowl, add seaweed, cucumber, and carrot, then mix well with the specified amount of seasoning.
4

Serve on a plate.

Seaweed Vegetable Salad

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