salad with sea kale We draw your attention to salads with marinecabbage: they are very useful 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, which are based on kelp. Variety of variations is reduced to the method of pickling sea kale, for one person likes the natural taste of this alga, another more to taste is an acute option with the addition of Korean spices. Let's prepare the most common salads.


The main advantages of this option - speed,simplicity of its preparation and a small number of components. Spicy, nutritious and healthy, it perfectly complements any garnish. Since this salad is a classic, we suggest taking the usual marinated seaweed without spices, which can be purchased in any supermarket. Ingredients:

  • Sea kale - 300 grams
  • 3 eggs
  • Onion - 1 piece
  • Green onions - small bunch
  • Vegetable oil - 2-3 tablespoons

Cooking method: Algae free from packaging and send it to a salad bowl. Half an average bulb, previously cut into very thin half rings, combine with cabbage. This is to ensure that the onion is well-soaked and not bitter. Salt the salad, pepper to taste, add a little vegetable oil, better olive. Remove shell from pre-boiled eggs, cut into large slices, add to salad. Stir gently. On top decorate finely chopped green onions. You can serve "Minute" on the table. salad with sea kale and egg

Salad with sea crab with crab sticks

This salad is perfect for a casual menukitchen and for a festive table. Its peculiarity is that even if someone does not like dishes with sea cabbage, it can be easily solved with the help of this salad, for 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

Cooking method: For this salad, pickled seaweed is cut into small pieces and placed in a deep salad bowl, add finely chopped onions and mix it to pickle the vegetable. Boil the eggs, peel off the shell and cut into cubes. Crab sticks should first be cut along, and then not very finely chopped semi-rings, so they will look much better in the salad. Canned corn strain, carefully draining all excess liquid, and add to the rest of the ingredients. At the final stage, add 2-3 tablespoons of light mayonnaise with a 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 the food on the table.

Salad with sea kale with squid

People who, in order to overcome problems withhealth requires iodine-rich food, it is necessary to include in the diet dishes from sea kale. I want to tell you about the most interesting combinations of this algae with other products, not only making salads rich in minerals and vitamins, but also giving gourmets wonderful taste innovations. Do you like seafood? Then this salad is yours. Squid meat is a special dietary product, rich in high-grade, easily digestible protein and polyunsaturated fatty acids. It contains substances for rapid digestion of food and enhance digestive motility. This appetizing salad with squid will take a worthy place on your table. Ingredients: For 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 refueling:

  • Olive oil - 2 tablespoons
  • Rice vinegar - 1 tablespoon
  • Soy sauce - 1 tablespoon

Cooking method: You can implement a variety of recipes with squid, because they are eaten both in dried form and cooked. They can be marinated, fried and stewed, canned and baked. In this salad, the squid will be boiled, but later it can be done in other ways. First, prepare the squid. Rinse them under running water and remove the skin from them. Meat dip into boiling water and cook for 3-5 minutes, adding salt to taste. Squid is very important not to digest, because then their meat can become tough and "rubber". When the squid is ready, cool it and cut into medium-sized straws. Carrots grate for Korean carrots, if you do not, then use a conventional grater, using the largest size of the cells. Cut the onions into rings or semirings. Boil eggs and cut into strips of the same size as squid. Combine all the ingredients with pickled sea kale and chopped onion. Mix all the ingredients. This salad can be filled with the usual olive oil or any other vegetable oil, but the taste will be much spicier and more interesting if you cook a special sauce for it. So, in a separate bowl, mix the whisk with olive oil, soy sauce and rice vinegar. Season the salad and mix it again. Before serving, it is advisable to refrigerate for several hours in the refrigerator. The final touch is a finely chopped green. Bon Appetit! salad of sea kale

Salad with sea kale with Korean carrots

This salad, which harmoniously combinesKorean carrots and sea kale, is prepared in a few minutes. Especially it will be appreciated by the hostesses in a situation where the guests are on the threshold, and there is very little time for cooking. Salad will be a good self-help snack and it will perfectly suit for 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 refueling:

  • Vegetable oil - 3 tablespoons
  • Ground black pepper or a mixture of peppers - 1 pinch

Cooking method: For this salad, we recommend taking not just pickled sea kale, but her own, just cooked in Korean. If you have not met such a one in the store, do not despair: you can add Korean spices directly to pickled cabbage, and she will have time to soak them while you prepare a salad. Laminaria and Korean carrots strain to drain the liquid, and place in a salad bowl, here add large rings of onions. Cut the cucumbers into strips and add to the other ingredients. Prepare the dressing by mixing the vegetable oil with ground black pepper. Pour the salad dressing and mix. A few minutes will be enough for the components to "make friends" with each other and unite into an acute colorful taste. Salad can immediately serve on the table. delicious salad of sea kale with egg

Salad from sea kale with beans "Sea stones"

In continuation of the topic with sea kale, I would liketo offer a salad for everyday food, the main component of which is beans, and algae only organically emphasize its natural taste. Sharpness is added to this dish by garlic sauce. Due to the content of beans, the salad turns out to be nutritious and becomes a worthy independent dish. Particularly relevant, he may find himself in a period of fasting. Ingredients:

  • Sea kale - 250 grams
  • Canned red beans - 1 can
  • Canned cucumbers - 1 piece
  • Egg - 3 pieces

For sauce:

  • Mayonnaise olive - 3 tablespoons
  • Garlic - 2 cloves

Cooking method: The recipe indicates red canned beans, but to your liking you can take either white or any other variety. Prepare the beans: pour it into a colander, removing excess liquid. Rinse with hot boiled water. Sea cabbage should also be detached from the brine and added to the beans. Eggs, hard-boiled, peeled and chopped into large cubes. Canned cucumber cut the same way as all components - cubes. Preparation of the sauce will take several minutes: for this you need only rub garlic on a small grater and add to it 3 spoons of olive mayonnaise. Sauce mix well and season the salad. Everything is ready, you can serve a dish.

Salad with sea kale and mushrooms

The main heroine of recipes is sea kale. You can not love her, but this is only until you try this recipe. Surprising and perhaps the most successful combination of this algae - with mushrooms, and this fact will be confirmed with confidence by the 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

Cooking method: Open the package with dry sea kale, take the right amount and soak in cold boiled water (preferably at night). Cabbage will increase greatly in size, so take a large container. Swell the swollen laminaria in salt soda. Then throw it back in the colander, let the water run off. Take care of mushrooms: wash the champignons, clean, if necessary, and cut first in half, then along. Cut the onions in the same way. Mushrooms are more delicious if you fry them in such a way: first on a large fire under the lid for about 5-7 minutes, then on the average with the addition of onions for about 15 minutes. Salt and pepper them, cool. Mix the sea kale with mushrooms, add to the ingredients boiled eggs and cut into strips. At the end, season your salad with low-fat mayonnaise. salad of sea kale with egg recipe

Salad from sea kale, sprouted soy and salmon

This dish will appeal not only to your whole family,it will certainly be appreciated by your guests. It includes red fish, which can be talked about for a long time. Sprouted soybeans are a storehouse of vitamins and nutrients that have a beneficial effect on the entire body. Has cleansing, improving the motor properties. The salad will turn out to be unusually tasty and nutritious and, most importantly, useful. 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.

Marinated sea kale strain andchop in small strips. Salmon fillet boil in salted water over a small fire for 15 minutes, remove from boiling water, gently pull the bones and cut into cubes. Fish can be cooked and steamed. It will be even more delicious if you use a steamer. At the same time, in a frying pan, rescue the onion with finely chopped soybean. Quickly fry them, then you need to add to them chopped lettuce leaves and simmer under the lid for 5 minutes with the addition of chicken broth. Transfer the mixture to a plate. Again, take a pan and separately stew pieces of fish with sea kale on vegetable oil, salt, do not forget about spices - a mixture called "hmeli-suneli" is perfect for fish. Stew should not be long, just 5 minutes under the lid. Refrigerate. Now collect the salad: mix with the soybean sprouts and mix with the fish in a single bowl, add the boiled and cut eggs. Cool the salad, decorate with a sprig of dill. Bon Appetit.

Salad from sea kale with prunes

Salad with sea kale and prunes can beboldly call it "explosion of taste." It has an interesting combination of salty and sweet ingredients. Adding walnuts will make it your favorite salad on your table, everyone will appreciate your efforts and will love it, because prunes are an excellent treat that is popular not only for adults but also for 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

Sea kale for this salad can be takenalready ready, and done by yourself, boiling dry seaweed in salt water. Prune dried prunes under running water, remove bones, and then cook a little to give it softness and juiciness. Then you need to finely chop the dried fruit. Or you can simply simmer it under the lid for 10 minutes. Walnuts (cores) crush with a rolling pin, so that there are small pieces. For salad you need to use boiled eggs. They also need to be chopped into small pieces with a knife. Onions (small head) cut 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 that contain not only familiar vegetables, but also algae, nuts, seafood, are sources of a huge amount of vitamins and nutrients and will appeal to all members of your family. Such salads are suitable for both the daily menu and the festive table. With these recipes, you look differently at sea kale and undoubtedly will love it. Bon Appetit! We advise you to read: