Salmon Poke and Extra Virgin Olive Oil
• Wakame seaweed
• 4 teaspoons soy sauce
• Extra virgin olive oil
• Sesame seeds (optional)
• Crispy onion (optional)
1. Cut the cabbage, red cabbage, carrots and apple into very thin strips.
2. In a separate bowl, beat the yogurts with the mustard, the extra virgin olive oil, the vinegar and the salt. We can also add freshly ground black pepper.
3. Add the mixture to the cut vegetables and stir well.
4. Serve very cold.