Quantities are calculated for 4-6 people.
Spread a salad bowl with the washed and thoroughly drained lettuce leaves. Slice the red and white cabbage into thin strips, the onion into thin rings and the bell pepper into strips. Mix the vegetables together with the alfalfa sprouts in a second baking dish.
Sprinkle with the cooked brown rice, sweet corn, grated or shredded carrots and crumbled feta cheese. Mix everything together and form into the baking dish lined with the lettuce leaves. Sprinkle with nori flakes, chopped parsley and sunflower and pumpkin seeds.
For the dressing, mix all the ingredients together in a shaker (or well-sealed screw-top jar) by shaking vigorously and pour over the leaf salad. Do not mix the leaf lettuce until at the table.
They are exceptionally rich in iodine and minerals, boost metabolism and have a pleasant marine aroma.
Tip: Use a regular or light yogurt, yes, as needed!
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