John Myers
Ingredients for 1 servings:
- 1 pack of seaweed noodles (kelp noodles)
- 120 g cooked ham, thinly sliced
- 4 medium-sized gherkins (jar)
- 3 large eggs, hard boiled
- 1 small jar of asparagus
- 1 small jar of mayonnaise or salad cream
- salt and pepper
- possibly parsley, fresh
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Total time approx. 20 minutes
great way to eat pasta salad again – also vegetarian possible
Rinse the kelp noodles thoroughly under running water in a sieve and drain. Chop the noodles into small pieces; they don’t need to be cooked, and place them in a bowl. Dice the ham, peeled eggs, and gherkins, drain the asparagus, and cut them into small pieces. Add everything to the bowl with the noodles. Season with salt and pepper, add the mayonnaise, and mix well. Finely chop the parsley, if desired, and stir in. The pasta salad is ready to eat after 10 minutes. It will keep in the refrigerator for at least 3 days, so it’s easy to prepare. The noodles stay very crunchy. Also great for parties or work. A great solution for a low-carb diet to be able to eat pasta salad again.
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