Canned seaweed salads are healthy, tasty and affordable. Salad with seaweed and egg: recipe with photo Salad with canned seaweed simple recipes

Hello, my dear blog subscribers and guests!

In this article I want to tell you 5 delicious and healthy seaweed salads!
As I promised in the article about (aka kelp), I am publishing my favorite recipes, by the way, they are very easy to prepare.

All salads are very healthy, because all the ingredients are natural and no mayonnaise, vinegar or other toxic chemicals are used in the dressings :)

Salad components can be interchanged and combined, tried and experimented, but in the recipes presented in this article everything is quite harmonious, in my opinion!

Preparing seaweed

Before you start cooking, you need to first prepare our kelp.

The kelp that is sold in stores is mostly in a marinade that contains vinegar and various other harmful additives. To make our salads not only tasty, but also healthy, we need to get rid of these additives.

To do this, take the seaweed, put it in a deep container and fill it with cold water for about 30 minutes.

Then drain the water, transfer our kelp to a colander and rinse it under running water.

That's all! Now it is ready for further preparation! You can taste it and if you feel the taste of vinegar, you can repeat this procedure again.

So let's get started!

Classic salad with egg and peas

I think this is the most popular and familiar salad. It has a delicate, pleasant taste. All ingredients combine very harmoniously with each other.

Ingredients:

• Sea kale – 500 gr.
• Egg – 4 pcs.
• Cucumber – 1 pc.
• Green peas – 1 can.
• Green onions – a little bit.
• Sour cream for dressing

Cooking process:

1. Place the pre-prepared kelp in a deep plate.
2. Cut the pre-boiled eggs into small cubes.
3. Take a medium-sized fresh cucumber and cut it into strips (you can, of course, cut it into cubes or something else, but in my opinion, straws are more suitable here).
4. Open a can of green peas and drain the liquid from it.
5. Finely chop the green onions.
6. Mix all ingredients and season with sour cream. Add salt.
7. Let's eat and enjoy the great taste!

Seaweed salad with squid

This recipe will appeal to all seafood lovers; squid goes well with kelp. In addition, they provide additional benefits and saturate the body with the proteins we need so much.

Ingredients:

• Sea kale – 500 gr.
• Squids – 3 pcs.
• Cucumber – 1 pc.
• Bell pepper – 1 pc.
• Green onions - small bunch
• Sour cream for dressing

Cooking process:

1. Place the pre-prepared cabbage in a deep plate.
2. Take three medium-sized squids and boil them. Then we cut them into strips.
3. Cut a medium-sized fresh cucumber into strips.
4. Bell pepper, preferably red, cut into strips (quarters of rings).
5. Finely chop the green onions.
6. Mix all the ingredients and season with sour cream; you can add a little mustard to the dressing to add a slight piquancy. Salt.
7. Let's start eating the salad!

Salad of kelp, white cabbage and corn.

This salad variation will appeal to those with a sweet tooth :) Canned corn adds a subtle sweet note.

Ingredients:

• Laminaria – 500 gr.
• White cabbage – 250 gr.
• Canned corn - 1 can.
• Dill - a small bunch.
• Sour cream for dressing
• Mustard - 1 teaspoon.
• Salt.

Cooking process:

1. Place the kelp in a deep plate.
2. Shred the cabbage into small strips, add a little salt and knead it with your hands, so it will become more tender, in our case it will be tastier than if it were left unbrushed. Let it sit and soften for a couple of minutes.
3. Open the can of canned corn and drain the liquid.
4. Finely chop a small bunch of dill.
5. Mix the ingredients and season the salad with sour cream (it is shown undressed in the photo), add a teaspoon of mustard. Add salt to taste and don’t forget that we have already salted the cabbage.
6. We eat the salad with gusto.

Sea kale and carrot salad

This wonderful combination of seaweed and spicy carrots will appeal to fans of “Korean-style carrots” and other spicy salads. This is one of my favorite recipes :)

Ingredients:

• Sea kale – 500 gr.
• Fresh carrots – 350 gr. (this is about two medium carrots)
• Spices and herbs (I used: coriander, thyme, dill seed, a mixture of 5 peppers.)
• Garlic - 2 cloves (medium size)
• Vegetable oil.
• Salt.

Cooking process:

Seaweed salad with apple, cheese and olives.

This salad has a rather interesting taste, sweetish because of the apples and, at the same time, with a slight sourness. Olives add a peculiar salty tint, and a dressing of mustard and vegetable oil adds a pleasant spicy note.

Ingredients:

• Sea kale – 500 gr.
• Cheese (preferably hard varieties) – 120 gr.
• Apple (preferably green, slightly sour) – 100 gr.
• Olives (black olives) – 70 gr.
• Green onions - a medium-sized bunch.
• Vegetable oil for dressing.
• Mustard – 1.5 teaspoons.

Cooking process:

1. Place the prepared, washed kelp in a deep bowl.
2. We cut the cheese into strips (it is better to take hard cheese).
3. Peel the apple and cut into small cubes.
4. Finely chop the green onions.
5. Cut the olives into rings.
6. Mix the ingredients and season with vegetable oil, add mustard, add a little salt (you may not even have to add salt, since the cheese and olives are quite salty).
7. Let's start eating and admire the wonderful taste!

Well, dear readers, how do you like my salads? Did you like it?
I'm sure you'll find one you'll love!

Thank you all for your attention and bon appetit!
Write your reviews and suggestions in the comments!

Have you ever tried salad with seaweed and egg? We will present the recipe for this tasty, and most importantly, healthy and nutritious snack in this article.

There are several options for preparing this dish. Some people add boiled carrots to it, some add canned corn, and some add pickled cucumbers. In any case, such a snack has a low calorie content, and at the same time contains many macro- and microelements useful for our body.

Delicious salad with egg and seaweed

If you don’t want to prepare a great salad with seaweed and egg, the recipe with photo that we want to offer you will help you with this. For this dish we will need:

• sweet white onion (you can use red) - 1 pc.;
• pickled sea cabbage - about 230 g;
• low-calorie mayonnaise - 2 large spoons;
• large boiled eggs - 4 pcs.

Cooking process

Salad with seaweed and egg, the recipe for which we are considering, is prepared in a matter of minutes. The onion is peeled, chopped into thin half rings, and then squeezed vigorously (until limp). Add pickled seaweed, diced boiled chicken eggs and low-calorie mayonnaise to it. All products are mixed and infused in the refrigerator for ¼ hour.

The finished appetizer is served to the table in a small bowl along with a slice of bread and, if desired, you can add seasonings and spices to this salad. But this is only if you used not pickled, but

Prepare a nutritious salad with seaweed and egg (recipe)

Corn and carrots contribute to a more satisfying and nutritious snack. But first things first.

What products are needed to prepare a delicious salad with seaweed and egg? The recipe for this snack requires the following products:

Processing the ingredients

Before you prepare a tasty and healthy salad, you need to process all the components. Chicken eggs should be boiled and peeled. After grating them on a large grater, it is recommended to start processing the sweet purple onions. It must be peeled and cut into thin rings.

To make the salad tender, the chopped onion should be thoroughly mashed with your hands. If the taste of this vegetable does not suit you, then you do not need to use it for cooking. In this case, we recommend peeling the garlic cloves and crushing them.

You should also boil large carrots directly in their peels, then peel them and grate them on a large grater. As for the greens, they need to be finely chopped.

Preparing the salad

How should you form a salad with seaweed and egg? The recipe (the corn for such a snack should be sweet) for this dish requires the use of deep dishes. In it you need to place pickled seaweed, boiled grated carrots, chicken eggs, squeezed purple onions (if desired) and garlic cloves. To finish off the ingredients, add unbrined sweet corn, fresh herbs and low-calorie mayonnaise. By mixing the ingredients, you should get a very flavorful and nutritious salad. If you wish, you can add a little to it

We present a nutritious and flavorful snack to the table

How should you serve a salad with seaweed and egg? The recipe for this snack requires pre-cooling the dish. To do this, it must be placed in a container with a lid and placed in the refrigerator. After a couple of hours, the salad can be presented to the table. It is advisable to do this together with a slice of bread and a hot lunch. Bon appetit!

Festive salad with seaweed and egg (recipe)

And as you know, it’s good to have strong alcohol. However, this is too simple and banal. In this regard, we recommend using this ingredient to prepare a delicious salad. After all, preparing for the arrival of long-awaited guests, many housewives are wondering what kind of appetizer to make so that it goes well with alcoholic drinks?

For this dish we will need:

• pickled sea cabbage - standard jar (about 250 g);
• small spicy pickles - about 5 pcs.;
• medium eggs - 5 pcs.;
• Korean carrots - about 100 g;
• small white onion - 1 pc.;
• lemon juice or soy sauce - use for pickling onions;
• Fatty mayonnaise - add as desired.

Preparing the components

This salad is made very quickly, since it includes already processed ingredients. All that remains is to boil the chicken eggs and chop them into small cubes. You should also peel the white onion and cut it into half rings. If desired, you can soak it in lemon juice or soy sauce in advance.

As for pickled cucumbers, they should be removed from the brine and chopped into thin and long strips.

Forming the dish

It is very easy to form a sharp one. First, place the pickled seaweed in a deep bowl, from which all the juice should be drained in advance. To it you need to add chopped eggs, cucumbers, spicy carrots and onion half rings. After mixing the products with a spoon, they need to be flavored with mayonnaise and then put in the refrigerator. After 60-80 minutes, the salad will be completely ready to eat.

How to serve?

Having formed a spicy seaweed appetizer, it should be placed in a salad bowl and served to guests. It is advisable to eat this dish along with a hot lunch and a slice of bread.

Let's sum it up

Now you know how to make a salad with seaweed and egg. The recipe (we will tell you how many calories are in the appetizer later) for this dish may involve the use of different components. In addition to the above products, boiled meat, sausages and seafood are often added to this salad.

The calorie content of the snack depends on certain additives. The most dietary salad is the one prepared according to the first recipe. 100 g of this dish contains about 150 kcal. But this is only if it was prepared using low-fat sour cream instead of mayonnaise instead of pickled cabbage.

Kelp is one of the main natural sources of iodine. With a deficiency of this element, the thyroid gland suffers, and strange things begin to happen to the body: it throws you either hot or cold, mood swings occur, weight changes due to metabolic disorders, and reactions reminiscent of allergies appear. This is only part of the troubles that a lack of iodine in the body can cause. It must be said that this element is needed for memory and attention. Children living in areas where algae forms a significant part of their diet are often more intelligent than their peers from other regions. The best prevention of iodine deficiency in the body is to eat seafood and, above all, kelp dishes. Not everyone, alas, likes this healthy product, but more often than not, dislike for it arises from the inability to cook it tasty. We offer to include simple and tasty salads with seaweed in the menu, recipes for which we have collected in this material. Their taste will almost certainly not disappoint you, and the selection of photos will convince you that this dish is worthy of your attention.

Subtleties of technology

Sea kale is available in pickled form in almost all grocery stores. Many recipes call for using it as an ingredient, but not everyone is suitable for pickled foods. If you don't eat such snacks, you can make a salad from dried or frozen seaweed.

• Some housewives are interested in the question of how long to cook seaweed. Usually a product that does not require cooking goes on sale. It is enough to pour boiling water over the dried kelp, and when it swells, wash it and cut it into the required pieces. True, it may turn out to be harsh. If you simmer it for about 10-15 minutes in water or sauce, there will certainly be no harm. Frozen seaweed must be cooked. It is boiled twice for 10 minutes, rinsing each time after boiling.
• Sea kale goes well with fish, seafood, eggs, and vegetables. By adding it to any salad from the listed ingredients, you will get a snack with a new taste. If there is not a lot of kelp in the composition, it will not be very noticeable in the composition of the dish, so even those who do not like seaweed too much will like it.
• If there are heat-treated products in the recipe, you need to remember to cool them to at least room temperature. By combining hot and cold ingredients in a dish, you cannot expect it to last long.

Most salads with seaweed have an identical recipe, replacing only one of the ingredients. We decided not to present recipes that are similar to each other, considering that it is enough to describe one of them and indicate which products in its composition can be replaced with others. So in our selection of recipes with photos you will not find almost identical snacks. But we will supplement traditional seaweed salads with interesting and unusual ones, including a couple of original recipes that you are unlikely to find anywhere else.

Salad "Far Eastern"

Components:

• frozen seaweed – 0.3 kg;
• onions – 150 g;
• sugar – 5 g;
• table vinegar (9 percent) – 40 ml;
• vegetable oil – 40 ml;
• bay leaf – 1 pc.;
• water – 2 l;
• salt, pepper - to taste.

Cooking algorithm:

1. Boil 1 liter of water, place kelp in it, cook for 10 minutes, drain in a colander, and rinse.
2. Mix vinegar with sugar, salt and pepper, dilute with water in a ratio of 1:2.
3. Boil a liter of clean water, pour a spoonful of marinade into it, and lower the cabbage. Boil it for 10 minutes, drain it again in a colander, but do not rinse it.
4. Peel and cut the onion into thin half rings, immerse in the remaining marinade, leave for 20 minutes.
5. Remove the onion from the marinade, place in a bowl, combine with seaweed, season with vegetable oil mixed with a spoonful of marinade. Let it brew for 2 hours.

This recipe can be used as a base if you need to prepare pickled kelp for a more complex salad. An appetizer prepared using it can also be eaten as an independent dish, but it has a specific taste and not everyone likes it in its pure form.

Korean-style seaweed salad

Components:

• chili pepper – 1 pod;
• ground coriander – 0.5 tsp;
• garlic – 4 cloves;
• apple cider vinegar (6 percent) – 20 ml;
• soy sauce – 50 ml;
• vegetable oil – 50 ml.

Cooking algorithm:

1. Pour boiling water over the algae, leave for 6-9 hours, rinse. Cut into long thin pieces.
2. Mix oil, vinegar and soy sauce.
3. Simmer the kelp in this mixture for 10-15 minutes.
4. Add finely chopped pepper and garlic, ground coriander. Stir and let sit for an hour or two.

This seaweed salad recipe is also often used as a base. It is preferred by lovers of spicy snacks. Of course, you can also eat this salad without anything, in its pure form.

Seaweed salad with egg

Components:

• pickled or otherwise prepared seaweed – 0.2 kg;
• chicken egg – 2 pcs.;
• green onions – 100 g;
• vegetable oil or mayonnaise – 50 ml.

Cooking algorithm:

1. Boil the eggs hard. Place the saucepan with them under running ice water. Once cool, peel and cut into thin slices or small cubes.
2. Finely chop the green onion with a knife.
3. Place seaweed, eggs and onions in a bowl, season with mayonnaise or vegetable oil. If the kelp is not pickled, you can add a little salt and ground pepper.

Green onions in this salad can be replaced with onions. The snack is often supplemented with canned corn or fresh cucumber, and sometimes with both of these ingredients at once. You need to take them in 100-150 g increments. In this case, the amount of filling is increased proportionally.

Seaweed salad with squid

Components:

• seaweed (ready, preferably marinated) – 150 g;
• squid carcass – 0.2 kg;
• chicken egg – 2 pcs.;
• onions – 100 g;
• canned corn - 1 can (about 130 g);
• salt, pepper, mayonnaise - to taste.

Cooking algorithm:

1. Rinse the squid carcass, making sure to remove the chord.
2. Place the squid in boiling water. After a minute, remove with a slotted spoon and rinse under running cold water to remove any film.
3. Boil a new portion of water, put it in the unpeeled squid, cook for 2-3 minutes, remove and cool. Cut into strips and place in a bowl.
4. Cool the hard-boiled eggs under running water, peel, cut into thin long slices, and place in a bowl where the squid is already located.
5. Peel and cut the onion into thin half rings. Pour boiling water over it to remove the bitterness. When the water has cooled, squeeze the onion and add to the other ingredients.
6. Open the can of corn and drain the contents in a colander. When the corn is dry, add it to the rest of the ingredients.
7. Add seaweed and mayonnaise, add salt and season to taste, stir.

The squid in the recipe can be replaced with crab sticks, the onion or corn can be removed from the composition, but only one of them. Instead of corn, you can put beans or green peas. Mayonnaise can be replaced with sour cream mixed with mustard or Caesar dressing. Even a slight change in the recipe will allow you to prepare a snack with a unique taste.

Seaweed salad with fresh vegetables

Components:

• cooked seaweed – 0.2 kg;
• fresh cucumbers – 0.2 kg;
• bell pepper – 0.2 kg;
• Chinese or white cabbage – 0.2 kg;
• green onions – 100 g;
• lemon – 0.5 pcs.;
• vegetable oil – 40-60 ml;
• salt, pepper - to taste.

Cooking algorithm:

1. Wash the vegetables.
2. Finely chop the cabbage, cut the pepper and cucumber into strips. Place vegetables in mixing bowl.
3. Chop the onion and add to the vegetables.
4. Add the main ingredient to the vegetables.
5. Squeeze the juice from half a lemon into a small bowl and mix with oil.
6. Pepper and salt the vegetables, pour over the prepared sauce, and stir.

In this simple appetizer, you can hardly feel the seaweed; the salad has a juicy taste and a fresh aroma. Fresh cabbage can be excluded from this snack by increasing the amount of cucumbers and peppers accordingly.

Layered seaweed salad with meat

Components:

• boiled meat (beef or pork) – 0.2 kg;
• pickled seaweed – 100 g;
• chicken egg – 2-3 pcs.;
• green peas (canned) – small jar (100-150 g);
• carrots – 150 g;
• potatoes – 0.5 kg;
• salt, pepper - to taste;
• mayonnaise - how much will it take?

Cooking algorithm:

1. Boil potatoes and carrots in their skins. After cooling, peel and grate on a coarse grater, place on different plates.
2. Finely chop the boiled meat.
3. Hard-boil the eggs and grate them.
4. Finely chop the seaweed with a knife.
5. Place half the potatoes on a plate, season with salt and pepper, and brush with sauce.
6. Place the meat on the potatoes and the carrots on it. Spread both layers with mayonnaise.
7. Place the remaining potatoes on the carrots and cover them with mayonnaise.
8. Place seaweed on the potatoes and lay eggs on them. Pour over the sauce.
9. Place green peas on top.

This salad does not have to be flaky. The products can simply be cut into small cubes and mixed. In this case, peas can be replaced with beans, and the appetizer can be supplemented with pickled cucumbers.

By excluding meat from the recipe and replacing mayonnaise with vegetable oil and mustard, you will prepare a vegetarian version of the snack.

By replacing boiled meat with smoked chicken, and boiled carrots with Korean chicken, you will get a completely new dish with a pleasant piquant taste.

Vinaigrette with seaweed

Components:

• beets – 0.2 kg;
• onions – 100 g;
• sauerkraut or pickles – 0.2 kg;
• pickled mushrooms – 0.2 kg;
• potatoes – 0.4 kg;
• carrots – 0.2 kg;
• green peas or canned beans – 100 g;
• apple cider vinegar (6 percent) – 30 ml;
• vegetable oil – 60-90 ml;
• table mustard – 5 ml;
• salt, pepper - to taste.

Cooking algorithm:

1. Boil potatoes, carrots and beets without peeling and cool. After peeling, cut into small cubes and place in separate containers.
2. Finely chop the cucumbers, combine with mushrooms and kelp. Add peas to them.
3. Cut the onion into small cubes and add to the pickled products.
4. In a small bowl, grind mustard with vinegar, add oil and whisk. Divide the dressing into 4 parts, add one part each to the beets, carrots, potatoes and into the bowl with the rest of the ingredients. Stir.
5. Combine all the ingredients of the dish and mix again.

Despite the fact that this salad is made from simple and affordable products, it turns out tasty and appetizing. If you are preparing a vinaigrette according to a different recipe, use it as a basis, replacing some of the pickles with pickled kelp.

Seaweed salad with fried mushrooms

Components:

• dried seaweed – 100 g;
• fresh mushrooms (champignons, porcini or chanterelles) – 0.2 kg;
• onions – 100 g;
• vegetable oil – 40 ml;
• sour cream – 100 ml;
• salt, pepper - to taste.

Cooking method:

1. Pour warm water over the algae, leave for 6-8 hours, and rinse.
2. Simmer in a small amount of water with the addition of lemon juice or vinegar, salt, herbs and spices for 10-15 minutes, drain in a colander.
3. Cut the mushrooms into bars, the onions into half rings. Fry in vegetable oil. Don't forget to add a little salt.
4. Combine ingredients, season with sour cream.

If you want a salad with a more piquant taste, replace the sour cream with mayonnaise. The appetizer will be more satisfying if you add boiled eggs. You can also complement the dish with green beans.

Express salad of seaweed with crab sticks and croutons

Components:

• pickled seaweed – 150 g;
• Korean carrots – 150 g;
• canned beans - 1 can;
• croutons with mushroom or seafood flavor - 1 pack;
• crab sticks – 0.2 kg;
• mayonnaise or mushroom sauce - 0.2 l.

Cooking algorithm:

1. Place all ingredients except crab sticks in a bowl.
2. Cut the crab sticks crosswise like sausage. Don't make it too small.
3. Add surimi to the rest of the ingredients and season with sauce.

This is one of the favorite recipes of the author of this material. All the ingredients needed for the salad have a decent shelf life. They are in the refrigerator waiting for guests. It takes at most 10 minutes to prepare the appetizer, and it “leaves” from the table almost as quickly. Tasty, satisfying, fast and easy! This recipe is a real lifesaver for those who often have to meet unexpected but welcome guests.

Festive seaweed salad with red fish

Components:

• potatoes – 0.3 kg;
• carrots – 150 g;
• lightly salted salmon or other red fish – 0.2 kg;
• pickled seaweed – 150-200 g;
• chicken egg – 2 pcs.;
• mayonnaise or light sauce with a similar taste - how much will be needed.

Cooking algorithm:

1. Boil vegetables and eggs. Once cooled, peel and cut into cubes.
2. Place potatoes in bowls and pour sauce over them.
3. Cut a few slices of fish for decoration, cut the rest into cubes, place on the potatoes, and pour over the sauce.
4. Place carrots in vases and place pieces of eggs on them. Cover them with a little mayonnaise.
5. Arrange the seaweed nicely, leaving some free space in the center.
6. Roll the red fish slices so that they resemble buds and arrange them, placing them in the recesses.

You shouldn’t look askance at seaweed as something unattractive and almost inedible. There are many simple recipes that can be used to make delicious salads from kelp. Among them there are even food options for the holiday table.

An incredibly healthy product is seaweed. It contains: iodine, magnesium, potassium, zinc, iron, vitamins: A, B12, C, B, E, B1, B2, acids: pantothenic and folic. And many other elements needed by the human body.

Few people will want to simply chew this wonderful, medicinal product, but from the large selection of salad varieties that can be prepared with kelp, everyone will find something to suit their taste.

Systematic use of this product, even in small doses, increases overall tone, inhibits the development of vascular sclerosis, stimulates the immune system, promotes rejuvenation, normalizes cholesterol levels, improves metabolism, and even strengthens hair roots.

Recipe for seaweed salad with egg

This salad is healthy, interesting and easy to prepare.

Boil eggs hard. Half the onion should be cut into thin half rings.

Place the cabbage in a bowl (it is better to use pickled kelp without seasonings and spices) and mix it with the prepared onion. The onion will marinate and give its juice to the cabbage.

Next, cut the shelled eggs into rectangles or half rings. Finely chop the green onions, combine all the ingredients together, season with vegetable oil (you can use olive oil, it will also be very good).

After mixing all the ingredients, you can start the meal. This salad can be served as a side dish for meat dishes.

Recipe for seaweed salad with egg and crab sticks

This is an easy and very healthy salad for the whole family. Nutritional value of the dish per 100 grams. - 85 kcal.

Ingredients:

• Sea kale – 300 gr;
• Crab sticks – 250 gr.;
• Onions – 0.5 pcs.;
• Eggs – 4 pcs.;
• Mayonnaise - to taste.

Rinse the cabbage well in a colander with running water. Next, cut it into small strips so that it does not stretch like noodles, it is much more convenient to eat it this way.

Hard-boiled eggs, remove shells. Then cut into small squares.

Cut the onion into thin half rings, crab sticks into small rectangles. Mix together cabbage, eggs, onions, crab sticks. Season everything with mayonnaise.

You can add pickled corn to this salad, it also turns out very tasty.

Before serving, you don’t have to mix the ingredients, but arrange them separately in the shape of a flower on a plate and pour mayonnaise in the middle. Stir while eating, so it won’t curl up and will look fresh.

Recipe for canned seaweed salad with squid and egg

This salad is very rich in nutrients. After all, it contains not only seaweed, but also healthy squid meat.

Ingredients:

• 5 medium sized unpeeled squids;
• 1 onion;
• 200 gr. kelp;
• 50 gr. mayonnaise (preferably low-fat);
• Chicken eggs – 3 pcs.;
• Sugar;
• Vinegar;
• Salt.

First you need to pickle the onions. To do this, peel the onions, cut them into cubes, add a teaspoon of vinegar and sugar, then pour boiling water over them. Cover with a lid and leave in a warm place for 15 - 20 minutes.

Cook the cleaned and gutted squid carcasses in slightly salted boiled water. Small carcasses will cook in 3 minutes, large ones in 5 minutes. You shouldn't overcook them.

After the squid carcasses have cooled, you need to cut them into thick strips. Peeled, hard-boiled eggs are cut into medium-sized pieces.

Mix squid, onion, eggs, pickled seaweed in a bowl and season everything with mayonnaise. It would be good to sprinkle fresh chopped herbs on top of the salad.

If you want variety, then sometimes you can add 30 - 50 grams to such a salad. carrots in Korean, it turns out to be a very elegant and unusual taste.

Almost all sea kelp salads are low-calorie. But since boiled squid itself contains 120 kcal, the total calorie content of such a dish turns out to be a little high. But this salad contains much more useful substances.

Seaweed salad with egg and cheese

In ten minutes you can prepare such a simple salad that is excellent in taste and healthy.

Ingredients:

• One chicken egg;
• 30 gr. cheese (hard varieties);
• A tablespoon of mayonnaise;
• 250 gr. seaweed.

After the excess water has drained well from the cabbage, cut it into 5-6 cm pieces. Carefully peel the shells from the hard-boiled eggs and grate them on a coarse grater.

We also grate the cheese on a coarse grater. It can be of any hard type, but it should not have holes.

Mix all the ingredients (egg, cheese, cabbage) well together, seasoning everything with mayonnaise.

Whatever form you purchase cabbage for this salad, you need to make sure that all excess liquid from the kelp is thoroughly drained. A regular colander will help you with this; leave the cabbage in it for 12-15 minutes.

1. If, when purchasing seaweed, you notice vinegar in the composition, it is better to discard such a product, since it is often used to eliminate the taste of mold;
2. You should not buy kelp in a container with too much liquid;
3. Cabbage should not look like a homogeneous mass; such a product is spoiled;
4. Do not take kelp plates if they are glued together, this means that they were not stored correctly;
5. You can’t buy cabbage in deformed tins either;
6. There should be no pieces of ice in a frozen briquette; if there is, it means that it was not frozen correctly or it has already been defrosted;
7. The most delicious kelp is brought from the Barents and White Seas;
8. The brown tint of kelp indicates that the algae is immature. Mature cabbage is green in color;
9. In any form, seaweed must be clean and must not contain foreign objects and particles;
10. Cut all the ingredients for the sea kelp salad when well cooled;
11. Stir the coleslaw ingredients no more than 40 minutes before serving;
12. If after opening the pickled cabbage you have not used all of it, transfer it to a glass jar before putting it in the refrigerator;
13. Boiled vegetables for salad can be stored for a maximum of 12 hours at a temperature of 7 degrees, at room temperature only 6 hours;
14. Do not buy peeled squid, such squid has definitely been defrosted at least once, this affects the taste of the meat (it spreads and becomes rubbery) and its beneficial properties (there are practically none left in such squid);
15. There should be no more than 8% ice on the squid carcasses, there should be no tears in the skin and they should be separated from each other;
16. It is better to buy a smaller squid; the meat of such an individual is more tender and tasty than that of a large one.

Thank you for your attention and bon appetit!

The scientific name of this plant is kelp, but in the culinary world it is known as “sea kale”. Residents of coastal areas have been eating it since time immemorial, knowing about its “magical” properties.

Cabbage grown in the sea contains a large number of minerals, micro- and macroelements, the most useful of which is undoubtedly iodine. Moreover, the chemical element is absorbed by the body almost completely, thanks to a certain organic form. Below are several popular recipes consisting of simple ingredients, affordable prices and very tasty.

Delicious seaweed salad with egg – photo recipe

Seaweed is a surprisingly healthy and inexpensive product. Nutritionists recommend eating it regularly. But few people listen to this advice. Some people don't like the taste of seaweed. Others simply don’t know what can be made from it.

The simplest dish with this product is a salad. Corn and eggs would be a great addition here.

Your mark:

Cooking time: 20 minutes

Quantity: 3 servings

Ingredients

• Sea kale: 200 g
• Canned corn: 150
• Eggs: 2 pcs.
• mayonnaise: 80 g

Cooking instructions

Recipe with crab sticks

Since kelp is a gift from the world's oceans to man, other seafood makes good company in salads. One of the most popular recipes suggests combining pickled seaweed and crab sticks.

Ingredients:

• Sea kale – 150-200 gr.
• Chicken eggs – 3 pcs.
• Crab sticks – pack 100 gr.
• Onion – 1 pc. (small in size)
• Mayonnaise, salt (optional).

Cooking algorithm:

1. Boil chicken eggs (cooking time - 10 minutes), put in cold water, peel, cut into small cubes.
2. Leave the crab sticks at room temperature for a while, cut into cubes.
3. Onion - chop finely.
4. Drain the cabbage in a colander to drain excess liquid.
5. Combine the ingredients together, add mayonnaise, mix gently. There is no need to add salt if the cabbage is pickled.
6. Transfer to a salad bowl, garnish with slices of boiled eggs and herbs.

Simple, tasty, low-calorie salad with cucumbers

For many novice cooks, the most important thing in a recipe is its simplicity; pickled seaweed is a good helper in such matters, since it does not require a large company of vegetables and meat. Just 1-2 more ingredients are enough and a delicious salad can be served. Here is one such recipe.

Ingredients:

• Marinated kelp – 150 gr.
• Cucumbers (medium size) – 2-3 pcs.
• Carrots – 1 pc.
• Eggs – 1-2 pcs.
• Onions – 1 pc.
• Salt, olive or vegetable oil, vinegar.

Cooking algorithm:

1. Only carrots and eggs require preliminary preparation. The root vegetable must be thoroughly washed to remove dirt and sand, boil (30-35 minutes), cool, and cook the eggs in boiling water for 10 minutes until hard-boiled.
2. If the remaining products have been purchased and are waiting in the refrigerator, then you can begin culinary creativity.
3. Cut the carrots into cubes or strips (as homemade ones like). Wash fresh cucumbers, trim the ends, chop (again into cubes or strips). Peel the onion, rinse and chop finely. Cut the eggs into cubes, leave 1 yolk to decorate the “masterpiece”.
4. Combine all the chopped vegetables together in a salad bowl, make a marinade dressing by mixing vegetable oil and vinegar (you need to be careful with it so as not to overdo it). Pour the marinade over the salad, garnish with yolk, and can be cut into circles or into small crumbs.

How to make seaweed and corn salad

Canned corn is another “reliable partner” for kelp. Corn kernels will add sweetness, and the golden color will turn a banal salad into a spring miracle. The products you will need are simple and affordable.

Ingredients:

• Sea kale – 150-200 gr.
• Canned corn - 1 can.
• Fresh cucumbers – 2-3 pcs.
• Onions – 1 pc. small size.
• Mayonnaise, salt and seasonings.

Cooking algorithm:

1. There is no need to cook (fry, stew) anything in advance in this salad, so you can (and should) start preparing it immediately before eating.
2. Wash the cucumbers and onions, peel the onions and chop very finely. Cucumbers can be cut into cubes, or even better into thin strips.
3. Drain canned corn. It is advisable to cut the seaweed into strips of 1-2 cm, in this form it is more convenient to eat.
4. Mix all the ingredients together in a salad bowl, add mayonnaise, if there is not enough salt and spiciness, then add salt and sprinkle with ground pepper.

This salad can be easily modified, for example, by adding boiled eggs or carrots, or the already familiar crab sticks.

Recipe with peas

Sometimes one of the relatives “spiritually” does not tolerate canned corn, but has a very positive attitude towards peas prepared in the same way. Seaweed is also loyal to green peas, and the taste of the salad is very harmonious.

Ingredients:

• Laminaria – 200 gr.
• Canned milk peas – 1 can.
• Boiled chicken eggs – 3 pcs.
• Hard cheese fat content from 30% to 50% – 100 gr.
• Onions – 1 pc. (small head).
• Mayonnaise, salt, seasonings.

Cooking algorithm:

1. You just need to boil the eggs in advance; according to tradition, the cooking time is 10 minutes. Then cool them, peel and cut them. The most common method is cutting into cubes; if desired, you can cut into thin strips or use a coarse grater.
2. A grater is also needed for grinding cheese. It is also advisable to cut the pickled cabbage into 2 cm strips, and finely chop the onion.
3. Place the canned peas in a sieve to drain.
4. Mix all the ingredients for the salad in a bowl, season with mayonnaise, salt and sprinkle with seasonings.
5. Transfer to a beautiful salad bowl and serve. To make the dish look aesthetically pleasing, you can leave a little grated cheese, sprinkle it on the salad, and garnish with dill sprigs and parsley leaves.

There are different types of seaweed available for sale. If you use regular kelp for a salad, then you can and should use salt or mayonnaise. If the cabbage is pickled, then there is no need for salt at all, but you need to use less mayonnaise than usual.

Another important tip is that pickled cabbage must be placed in a sieve before use to drain excess liquid, otherwise the salad will look like a messy porridge.

The same applies to peas and corn, from which the marinade is also completely drained. As for vegetables, cabbage goes well with carrots, which can be placed boiled or in the form of Korean carrots.

Crab sticks are the most affordable dish, but seaweed goes well with all other seafood too. Therefore, if you have hot smoked fish or boiled fish, then it can also join you in a fish salad with seaweed. You just need to carefully select the bones from the fish and chop it finely.

If you don’t like the taste of pickled kelp, cooks advise buying and using dry seaweed for preparing various dishes. It is sold in the form of briquettes of various weights. First you need to separate the part of the cabbage that will be used and soak it. The soaking process is at least two hours, so it is sometimes recommended to do this in the evening. Then in the morning it will be ready for use, all that remains is to rinse it thoroughly.

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