1 slice Japanese seaweed (nori)
1 tsp flax seeds
50g shredded purple cabbage
50g shredded carrot
50g shredded lettuces
1 tbsp beancurd mayonnaise
1. Cut seaweed into 4 pcs. Mix (B) and (C). Divide into 4 portions.
2. Put 1 portion of (B)(C) mixture in each slice of seaweed. Roll it up.
3. Sprinkle flax seeds on top. Serve.
Japanese seaweed contains a variety of B vitamins such as folic acid, riboflavin and pantothenic acid, and also minerals such as calcium, magnesium, iron, and zinc.
- Please use bamboo salt to replace refined salt for cooking.
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