We draw your attention to salads with seafoodcabbage: they are very healthy and will come to the table not only in winter, when the choice of seasonal vegetables is limited, but all year round. There are many different options for preparing salads based on kelp. The variety of variations comes down to the method of marinating the seaweed, because one person likes the natural taste of this algae, while another prefers a spicy option with the addition of Korean spices. Let's prepare the most common salads.
"Minute"
The main advantages of this option are speed,its simplicity of preparation and a small number of components. Spicy, nutritious and healthy, it will perfectly complement any side dish. Since this salad is a classic, we suggest taking regular marinated seaweed without spices, which can be purchased at any supermarket. Ingredients:
- Sea kale - 300 grams
- 3 eggs
- Onion - 1 piece
- Green onions - small bunch
- Vegetable oil - 2-3 tablespoons
Method of preparation:Remove the seaweed from its packaging and place it in a salad bowl. Combine half of a medium onion, pre-cut into very thin half rings, with the cabbage. This is necessary so that the onion marinates well and does not taste bitter. Salt the salad, pepper to taste, add a little vegetable oil, preferably olive oil. Remove the shells from pre-boiled eggs, cut into large slices, add to the salad. Mix carefully. Garnish with finely chopped green onions on top. You can serve "Minutka" on the table.
Salad with sea crab with crab sticks
This salad is perfect for the menu.everyday cuisine and for the festive table. Its peculiarity is that even if someone does not like dishes with seaweed, this can be easily solved with the help of this salad, because in this case the unusual taste of kelp is softened by crab sticks and corn. Ingredients:
- Sea kale - 300 grams
- Egg - 3 pieces
- Corn canned - 1 can
- Crab sticks - 200 grams
- Onion - 1 piece
- Mayonnaise low-fat - 2-3 tablespoons
Method of preparation:For this salad, cut the marinated seaweed into small pieces and place in a deep salad bowl, add thinly sliced onion and stir to marinate the vegetable. Boil the eggs, peel and dice. Crab sticks should first be cut lengthwise, and then not very finely chopped into half rings, so they will look much more beautiful in the salad. Strain the canned corn, carefully draining all excess liquid, and add to the other ingredients. At the final stage, add 2-3 tablespoons of light mayonnaise with reduced fat content, because your task is to make the salad not only tasty, but also as light as possible. Mix all the ingredients well and serve.
Salad with sea kale with squid
For people who need help to overcome problems withhealth requires iodine-rich food, it is necessary to include seaweed dishes in the diet. I would like to tell you about the most interesting combinations of this algae with other products, which not only make salads rich in minerals and vitamins, but also give gourmets wonderful taste innovations. Do you like seafood? Then this salad is for you. Squid meat is a special dietary product, rich in complete, easily digestible protein and polyunsaturated fatty acids. It contains substances for rapid digestion of food and increased digestive motility. This delicious squid salad will take a worthy place on your table. Ingredients: For the salad:
- Cabbage marinated - 250 grams
- Carrots - 2 pieces
- Squid meat - 200 grams
- Egg - 2 pieces
- Onion - 1 piece
- Dill - 1 bunch
- Parsley - 1 beam
For filling:
- Olive oil - 2 tablespoons
- Rice vinegar - 1 tablespoon
- Soy sauce - 1 tablespoon
Method of preparation:You can make a variety of recipes with squid, because they are eaten both dried and boiled. They can be marinated, fried and stewed, canned and baked. In this salad, the squid will be boiled, but later it can be cooked in other ways. First, prepare the squid. Rinse them under running water and remove the skin. Put the meat in boiling water and cook for 3-5 minutes, adding salt to taste. It is very important not to overcook the squid, because then their meat can become tough and "rubbery". When the squid is ready, cool it and cut into medium-sized strips. Grate the carrots on a Korean carrot grater, if you do not have one, then use a regular grater, using the largest cell size. Cut the onion into rings or half rings. Boil the eggs and cut into strips the same size as the squid. Combine all the ingredients with marinated seaweed and chopped onion. Mix all the ingredients. This salad can be dressed with regular olive or any other vegetable oil, but the taste will be much more piquant and interesting if you prepare a special sauce for it. So, in a separate bowl, whisk together the olive oil, soy sauce and rice vinegar. Dress the salad and mix it again. Before serving, it is advisable to cool the dish for several hours in the refrigerator. The final touch is finely chopped greens. Enjoy!
Salad with sea kale with Korean carrots
This salad harmoniously combinesKorean carrots and seaweed, cooks in minutes. It will be especially appreciated by housewives in a situation when guests are on the doorstep, and there is very little time for cooking. The salad will be a good independent snack and will go well with strong drinks. Ingredients:
- Sea kale in Korean - 200 grams
- Carrots in Korean - 200 grams
- Canned cucumbers - 2 pieces
- Egg - 2 pieces
- Onion - 1 piece
For filling:
- Vegetable oil - 3 tablespoons
- Ground black pepper or a mixture of peppers - 1 pinch
Method of preparation:For this salad, we recommend using not just regular marinated seaweed, but the same seaweed cooked in Korean style. If you can't find it in the store, don't despair: you can add Korean spices directly to the marinated seaweed, and it will have time to soak in them while you prepare the salad. Strain the kelp and Korean carrots to drain the liquid, and place them in a salad bowl, adding large rings of onion. Cut the cucumbers into strips and add to the other ingredients. Prepare the dressing by mixing vegetable oil with ground black pepper. Pour the dressing over the salad and stir. A few minutes will be enough for the ingredients to "make friends" with each other and combine into a spicy, colorful taste. Serve the salad immediately.
Salad from sea kale with beans "Sea stones"
Continuing with the topic of seaweed, I wantedI would like to offer a salad for everyday meals, the main component of which is beans, and seaweed only organically emphasizes its natural taste. Garlic sauce adds spiciness to this dish. Due to the content of beans, the salad turns out to be nutritious and becomes a worthy independent dish. It can be especially relevant during Lent. Ingredients:
- Sea kale - 250 grams
- Canned red beans - 1 can
- Canned cucumbers - 1 piece
- Egg - 3 pieces
For the sauce:
- Mayonnaise olive - 3 tablespoons
- Garlic - 2 cloves
Method of preparation:The recipe calls for red canned beans, but you can use white beans or any other variety to suit your taste. Prepare the beans: drain them in a colander, removing excess liquid. Rinse with hot boiled water. The seaweed should also be drained from the brine and added to the beans. Peel the hard-boiled eggs and chop into large cubes. Cut the canned cucumber in the same way as all the other ingredients — into cubes. Preparing the sauce will take a few minutes: all you need to do is grate the garlic on a fine grater and add 3 tablespoons of olive mayonnaise to it. Mix the sauce well and season the salad. Everything is ready, you can serve the dish.
Salad with sea kale and mushrooms
The main character of the recipes is seaweed.You may not like it, but only until you try this recipe. An amazing and perhaps the most successful combination of this seaweed is with mushrooms, and this fact will be confidently confirmed by fans of this dish. Ingredients:
- Sea kale (dried) - 100 grams
- Mushrooms champignons fresh - 200 grams
- Onion - 1 piece
- Egg - 2 pieces
- Mayonnaise low-fat - 2-3 tablespoons
- Salt, pepper - to taste
Method of preparation:Open the package of dried seaweed, take the required amount and soak in cold boiled water (preferably overnight). The cabbage will increase in size a lot, so take a large container. Boil the swollen kelp in salted soda. Then throw it in a colander to drain the water. Take care of the mushrooms: wash the champignons, clean them if necessary, and cut them first in half, then lengthwise. Chop the onion in the same way. Mushrooms turn out tastier if you fry them this way: first on high heat under a lid for about 5-7 minutes, then on medium with the addition of onion for about 15 minutes. Salt and pepper them, cool. Mix the seaweed with mushrooms, add boiled and cut into strips eggs to the ingredients. At the end, season your salad with low-fat mayonnaise.
Seaweed, Sprouted Soybean and Salmon Salad
This dish will please not only your whole familyfamily, your guests will certainly appreciate it. It contains red fish, the benefits of which can be discussed for a long time. Sprouted soybeans are a storehouse of vitamins and nutrients that have a beneficial effect on the entire body. It has cleansing properties that improve motor skills. The salad will turn out to be incredibly tasty and nutritious and, most importantly, healthy. Ingredients:
- Sea kale - 300 grams
- Soy sprouts - 100 grams
- Salmon (salmon, trout) - 200 grams
- Egg - 3 pieces
- Salad leaves - 1 bunch
- Chicken broth - 1 tablespoon
- Vegetable oil - 1 tablespoon
- Dill - 1 bunch
- Salt, seasonings for fish - to taste.
Strain the marinated seaweed andchop into small strips. Boil the salmon fillet in salted water over low heat for 15 minutes, remove from boiling water, carefully remove the bones and cut into cubes. You can also steam the fish. It will be even tastier if you use a steamer. At the same time, sauté the onion with finely chopped sprouted soybeans in a frying pan. Fry them quickly, then add chopped lettuce leaves and simmer under a lid for 5 minutes with the addition of chicken broth. Transfer the mixture to a plate. Take the frying pan again and separately simmer the fish pieces with seaweed in vegetable oil, add salt, do not forget about the spices - a mixture called "khmeli-suneli" goes well with the fish. Do not simmer for long, 5 minutes under a lid is enough. Cool. Now assemble the salad: combine the soybean sprout mixture and the fish mixture in one bowl, add the boiled and chopped eggs. Cool the salad, garnish with a sprig of dill. Enjoy.
Salad from sea kale with prunes
Salad with seaweed and prunes is possibleboldly call it "an explosion of taste". It has an interesting combination of salty and sweet components. Adding walnuts will make it a favorite salad on your table, everyone will appreciate your efforts and love it, because prunes are an excellent delicacy, popular not only with adults, but also with children. Ingredients:
- Sea kale - 200 grams
- Prune dried prunes - 200 grams
- Walnuts (kernels) - 100 grams
- Egg - 3 pieces
- Onion - 1 pc.
- Vegetable oil - 3 tablespoons
You can take seaweed for this salad as follows:ready-made, or make it yourself by boiling dry seaweed in salted water. Rinse dried prunes under running water, remove pits, and then boil for a little while to make them soft and juicy. Then you need to finely chop the dried fruit. Or you can just steam it under the lid for 10 minutes. Crush walnuts (kernels) with a rolling pin to get small pieces. For the salad, you need to use boiled eggs. They also need to be chopped with a knife into small pieces. Cut the onion (small head) into half rings. Combine all the ingredients in one beautiful salad bowl, sprinkle with vegetable oil. The salad is ready, you can serve it on the table. Dishes containing not only familiar vegetables, but also seaweed, nuts, seafood, are sources of a huge amount of vitamins and nutrients and will appeal to all members of your family. These salads are suitable for both everyday menus and festive tables. With these recipes, you will look at seaweed in a different way and will undoubtedly love it. Enjoy your meal! We recommend reading:
