Seaweed is an extremely healthy algae that the Chinese discovered for the culinary world. For some time it was unknown to a wide circle and has been used in the food industry of the world for only a few centuries.
For Soviet children, the image of seaweed evoked extremely negative emotions because of the taste that it had in those days, and it was simply necessary to eat it, because. and the production of vitamin products and drugs was not yet as developed as it is now. Modern production has changed attitudes towards many products, and today seaweed is a delicious component of a healthy diet. Including, vegetarian cuisine cannot do without it.
Seaweed in China and Japan is served as part of various dishes - soups, vegetable purees, candied sweets. For the Russian consumer, it is most in demand in the form of various variations of salads, but memories of Soviet kelp cast a shadow on this product, and even salads are not prepared in every kitchen, which is somewhat sad, given its usefulness.
Now cabbage is very common and you can find it on the shelf of any store - with the necessary taste, spices and dressings, or even as part of a dish, such as herring snack rolls. But such ready-made options contain a large amount of preservatives and E-additives, so it is much more useful to prepare homemade salads, especially since they are very easy to prepare. Let's look at what seaweed salads can be prepared with an egg.
Contraindications to the consumption of kelp
Before we talk about the preparation of seaweed, we still touch on the issue of contraindications. Indeed, not all people can enjoy dishes from this product. Those who should discuss the issue of banning the consumption of seaweed with a doctor include: people with poor blood clotting, hemorrhagic bleeding and syndromes; people with kidney disease (nephritis and nephrosis); acute conditions of the digestive system, people with intolerance to any constituent element of sea kale; dermatological diseases and manifestations: furunculosis, urticaria, acne; thyroid diseases: hyperthyroidism and multinodular goiter; as well as: pregnancy, lactation, children under 14 years of age.
How to prepare seaweed for salad
Enterprises producing kelp provide sea kale on the shelves of grocery stores in three types: canned, in cans; pickled, in plastic containers or by weight; in dried form in packages or by weight.
It should be understood that the kelp that you see in fresh loose form was not delivered from marine farms. Fresh kelp deteriorates quite quickly, so it is washed and heat-treated immediately after harvest, then the product is delivered to nearby factories and either dried or preserved. Those. the kelp that you buy by weight was made from a dried product. Both for such a product and for products in plastic containers, the production date is very important.
Pickled kelp, which is more common, unfortunately loses some of its beneficial qualities when vinegar is added. But this processing method not only allows you to save kelp, but also remove the bitterness inherent in it. However, it is worth considering that even pickled seaweed is quite useful. To prepare such a kelp for making salads, you need to put it in a colander for 7 minutes to remove excess moisture.
If you want to get the full benefit of this marine product, then you should try making your own dry seaweed, which retains much more beneficial properties.
To do this, dried kelp is soaked overnight or 8 hours. When it enters the water, the semi-finished product greatly increases in volume, so the amount of water is calculated in a ratio of 1:8. Soaked cabbage is washed, looking for the presence of foreign components and sand, although dried products are usually of high quality. Then boil for 15-20 minutes. The product prepared in this way should be stored on the shelf of the refrigerator for several days, and it can be used not only in salads, but in any kind of dishes.
Simple salads with seaweed
As mentioned above, kelp is unfairly not in demand on our tables today. This is also connected with the fashionable opinion that an excess of iodine, which is rich in seaweed products like no other, is more harmful than its deficiency. Nevertheless, one should not forget how common diseases are associated precisely with iodine deficiency, and kelp also helps in the removal of radionuclides. In addition, if your body has enough iodine, seaweed will seem oversaturated with iodine flavor, so eating it every day will still not work.
The most interesting are kelp salads with hard-boiled eggs - kelp does not contain proteins in its composition, and this is compensated by the presence of eggs, making the salad more pleasant in its structure. Eggs for such a salad are best boiled for 10 minutes, so that the yolk is boiled completely, until dry. Most kelp salads with egg are prepared very simply and will help out the hostess with their variety, which allows you to take these recipes into service.
Salad with seaweed and egg
- 150 gr kelp
- vegetable oil
- 1 bulb
- Onion feathers 5 pcs.
- 3 eggs.
Depending on the chosen kelp, we prepare it for the salad. Finely chop the onion into quarter rings. Grind the boiled eggs with an egg cutter. Finely chop the onion feather. We send all the components in a deep bowl, pour vegetable oil and mix.
Salad of seaweed and carrots in Korean
- Korean-style carrots 250 gr
- Laminaria 200 gr
- Canned cucumber 2 pcs.
- Eggs 2 pcs.
- Onion 1 pc.
Prepare the contents of the package of carrots in Korean in the same way as kelp, removing excess moisture. Grate canned cucumber and boiled chicken eggs on a grater, add finely chopped onion. As a rule, you do not need to add spices and oil, they are already in the cabbage and carrots, but if this amount is not enough for you, you can season the salad to your liking.
The salad is popular and presentable, it can be served both for a variety of dinner and for a festive table. The salad will be lighter if you use a fresh cucumber. It is also good to fill rolls of salted sea fish fillet with such a salad.
Salad with seaweed and crab meat
This option is a kind of classic semi-finished products. It comes out on a par with pickled kelp without additives, but homemade salad is definitely better. Indeed, in the purchased version, kelp cutting prevails, and the remaining components are almost not felt. Due to this difference, the homemade mixture is brighter and more harmonious in taste.
For home use we need:
- 1 can of canned corn
- 200 gr kelp,
- 2 eggs,
- 1 pack of crab sticks,
- Half of a medium onion
- Pepper and salt to taste
- Mayonnaise.
Cut crab sticks. Finely chop the onion into quarter rings, red and purple onion varieties are most interesting for the recipe: firstly, they are sweeter; secondly, they are brighter and affect the presentation of the dish. Grate the eggs with a medium grater. Drain excess liquid from corn. Mix all the ingredients in a bowl, season with salt and pepper to taste, season with mayonnaise.
As an original serving, you can wrap the salad mixture in leaf lettuce or pita bread. Thanks to corn grains, the salad also looks bright and presentable.
Seaweed Salad with Egg and Beans
- 250 gr. seaweed
- 1 can of beans in their own juice
- 3 pcs. eggs
- 1 PC. pickled cucumber
- 3 art. l. mayonnaise
- 2 garlic cloves
Drain juice from beans. Boil hard-boiled eggs, chop with an egg cutter. Cucumbers cut into cubes. Squeeze garlic cloves into mayonnaise. Mix all ingredients in a bowl.
You can cook dried beans. To do this, it must be soaked for 8-10 hours (or overnight) in fresh water, and then boiled until soft. Particularly interesting for the presentation of varieties Pinto, Black Eye or multi-colored Mix. But it should be remembered that boiled beans are a little drier and their taste is not as creamy as that of the varieties used for canning, so this salad needs to be brewed for a couple of hours.
Salad "Mariana"
- Seaweed 250g
- White cabbage 250g
- 1 bulb
- 2 tbsp. l. vegetable oil
- Sugar, pepper, salt to taste.
Thanks to the use of white cabbage, the salad turns out to be spring-like fresh, light and unusual. It is ideal for diets to improve the figure and cleanse the body.
Chop the white cabbage into short strips, mash so that it gives juice, and salt. Chop the onion into translucent strips. Thoroughly mix the ingredients of the salad, add vegetable oil, sugar, salt, pepper.
Interesting salads with seaweed
These salads will take more time to prepare, but their serving looks much more spectacular and they will even decorate the festive table. Especially if you use green rather than brown kelp for their preparation. By the way, such kelp is considered more mature and therefore more useful. And if you decorate the surfaces of festive salads with contrasting products, in relation to the color of cabbage, then the salad will be the center of attraction. Salads with a top layer of green kelp on the New Year's table are especially good.
Salad "Carolina"
- Seaweed 200 gr
- Sauerkraut 200 gr
- Beef 200g
- 1 large pickled cucumber
- 1-2 potato tubers
- 1 carrot
- 1–2 tbsp. l. green peas
- mayonnaise
- salt, spices to taste.
Peel the pre-boiled vegetables in their skins, cut into cubes. It is very convenient to do this with a vegetable cutter. Cut the boiled beef in the same way. Drain liquid from green peas, sauerkraut and kelp. Mix all the products included in the composition and pour mayonnaise.
Salad "Sakhalin"
This is a fairly well-known salad, and it has its own variations, for example, the Sakhalin version excludes an egg. And the world-famous version adds shrimp and tomatoes to the composition, it looks royally beautiful.
- 1 container of kelp (200 gr)
- 1 carrot
- 100 g squid carcasses
- 1 bulb
- 3 tbsp sunflower oil
- 1 tsp vinegar
- parsley leaves
- black pepper and salt - to taste.
- 5 quail eggs
Squid carcasses, equal in size, pour over with boiling water and remove the skin like a stocking. Boil the carcasses in salted water for 3 minutes, the longer you cook, the more rubbery they will be. Then recline in a colander and leave until the water drains - we don’t need it at all in the salad. Then cut the carcasses into short strips. Boil carrots, peel, cut into small cubes. You can also use raw pickled carrots. Chop the onion into translucent half rings. Boil quail eggs for 3 minutes, peel and cut in half.
Mix all salad ingredients in a deep bowl, adding vinegar, sunflower oil, ground black pepper and salt. Stir and put in the refrigerator for 10-12 hours so that all the ingredients are saturated with dressing and make friends with each other. Garnish with chopped parsley leaves when serving.
Salad "Captain"
- Laminaria without additives 200g.
- Beef 200gr.
- Sauerkraut 200g.
- Beetroot 1 pc.
- Potatoes 2-3 pcs.
- 1-2 pickles
- Carrots 1-2 pcs.
- Pickled cranberries
- 1 egg
- Mayonnaise
- parsley leaves
- Salt and pepper to taste.
Peel vegetables previously boiled in their skins. Grate potatoes, pickled cucumber and beets on a medium grater. Cut the carrot into very small cubes. Prepare sauerkraut in the same way as sea cabbage, removing excess moisture. Then mix with carrots. Cut the boiled beef into strips and lay on the bottom of the salad bowl, pepper if necessary. Lubricate the layer with mayonnaise. Then lay out in layers: pickled cucumber, potatoes, beets, spreading each layer with mayonnaise. Put a mixture of cabbage and carrots on top, garnish with cranberries and parsley leaves.
Seaweed and herring salad
- Seaweed - 300 gr
- Herring 100 gr
- Eggs - 2 pcs.
- Onion feather - 15 gr
- Mayonnaise - 2 tbsp. l.
- Salt - 1 pinch
- Black pepper - 2 pinches
For this salad, it is better to take herring fillet in oil, fillet in brine does not have a bright taste. Check the herring fillet for bones, remove them if necessary. Cut into small cube. Cut the eggs into small cubes with an egg cutter. Chop green onion feather. Mix everything with prepared kelp, season with spices if necessary. Fill with mayonnaise.
Salad "Hokkaido"
- Frozen sea cocktail 300 g
- Sea cabbage 70 g
- Orange 1 pc.
- Cherry tomato 1 pc.
- Egg 2 pcs.
- Soy sauce 2 tbsp
- Black pepper
Boil seafood in boiling salted water for 10 minutes. Drain into a colander and leave for 7 minutes, thereby removing excess moisture from seafood. You can use a ready-made sea cocktail, but only in oil, because. the one in the marinade does not have a bright seafood taste. We cool. We also remove excess liquid from kelp.
Boil the egg hard boiled, cut with an egg cutter. We mix kelp, seafood and egg slices. Salt and pepper to taste, season with soy sauce.
When serving, decorate with cherry quarters and orange slices cut into triangles.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
One of the healthiest seafood is kelp. This algae was first used by the Chinese, and not only was it eaten, but medicines were also prepared from it. The benefits of seaweed are undeniable: it contains almost the entire list of elements of the periodic table. It is worth including the product in your diet as often as possible.
How to make seaweed salad
Laminaria grows exclusively in pure water, therefore it is a completely ecological product. The most useful is seaweed growing in the Barents and Japan seas. You can cook seaweed dishes all year round, since the product is available in stores in any season. It is especially important to include kelp in your menu in winter, when there is an increased need for vitamins. How to make seaweed salad? There are many recipes for preparing this dish, so anyone can choose the best option for themselves.
Dried seaweed
The dehydrated product does not lose its beneficial properties, since all vitamins and trace elements, including iodine, remain in the algae. Dried cabbage is sold in sealed packages, so it can be stored for a long time. However, eating a dry product is unpleasant and tasteless. Dried kelp must be properly processed before use. How to cook dry sea kale:
- pour the product with cool water so that the liquid completely covers the cabbage, for 3-8 hours;
- then drain the water, move the wet, swollen kelp into a sieve, rinse with running water several times, squeeze the plant lightly;
- Use a sharp knife or scissors to cut the seaweed into salad-sized pieces.
How much to cook seaweed
It makes no sense to subject the kelp to heat treatment, since this will destroy most of the valuable substances that make up its composition. In addition, seaweed is sold ready-to-eat, unless you have purchased a frozen product. How long to cook frozen seaweed? Before subjecting the algae to heat treatment, it should be prepared. How is the process of preparing the plant:
- cabbage is poured with water, leaving until it melts;
- the product is thoroughly washed with water, placed in a saucepan with water, brought to a boil and continue to cook for another 10 minutes;
- kelp is thrown into a colander, washed with running water, put back to boil;
- after boiling, 10 minutes should pass, after which the procedure is repeated twice more with washing and boiling (the finished algae should turn out soft).
Seaweed salad - recipe
You can diversify your daily diet in different ways by adding new meat dishes, soups, serving food with unusual sauces. To fill your family's menu with vitamins and valuable minerals, include seaweed salads in it. On the occasion of the holidays, this product can be supplemented with more exotic ingredients such as shrimp, mussels, red fish, caviar. Below are recipes with photos of the most delicious kelp snacks that are easy and quick to prepare at home.
with egg
Fast, very tasty, incredibly healthy - this is how you can describe a salad with sea kale and an egg. It is prepared in minutes, requires a minimum amount of ingredients and perfectly complements any side dishes, fish and meat dishes. Such an appetizer can be safely eaten even by those who follow diets, since its calorie content is extremely low (100 grams of the finished product contains only 62 calories). Below in detail and with a photo it is described how to prepare a salad for weight loss.
Ingredients:
- boiled eggs - 3 pcs.;
- vegetable oil - 2 tbsp. l.;
- fresh ready-made seaweed - 0.3 kg;
- green onions.
Cooking method:
- Cut onion feathers into thin rings.
- Transfer the algae from the package to a salad bowl, add the onion here.
- Finely chop the peeled eggs, add to the rest of the ingredients.
- Dress the salad with oil, salt if necessary and serve.
With crab sticks
Such a light, healthy salad goes well with any dish: from all kinds of soups, to boiled, fried or baked potatoes, any cereals, meat, poultry, fish, seafood. The calorie content of the snack is only 85 kcal, so it is suitable even for weight loss. Seaweed salad with crab sticks is ready in five minutes. To achieve excellent taste of the dish, you need to choose fresh crab sticks.
Ingredients:
- hard boiled eggs - 4 pcs.;
- mayonnaise / sour cream;
- crab sticks - 1 pack. (250 g);
- bulbs - ½ pcs.;
- kelp - 0.3 kg.
Cooking method:
- Rinse the seaweed by placing it in a sieve/colander. Cut them into small strips.
- Chop the peeled eggs into small cubes, onions into half rings.
- Combine prepared foods with pieces of crab sticks, season the dish with mayonnaise.
- If desired, you can refresh the salad with canned corn.
With green peas
Before preparing a dish, it is worth choosing high-quality and fresh products. Laminaria can be purchased in one of two types - canned (packed) or by weight. It is advisable to give preference to the second type, since canned food contains a large amount of spices that will be superfluous in a snack. The recipe for a salad with seaweed and peas is described in detail and with a photo below.
Ingredients:
- dill;
- green peas - 1 b.;
- sea cabbage - 0.3 kg;
- boiled eggs - 3 pcs.;
- pickled cucumber / pickled large;
- mayonnaise.
Cooking method:
- Eggs should be cut into cubes (not too small).
- Finely chop the kelp, cut the pickled cucumber into small sticks or rub.
- Mix the ingredients together with the peas after draining the marinade from the jar.
- Season the appetizer, add a little mayonnaise, mix the salad well but gently. On top, you can decorate it with dill.
in Korean
There are a wide variety of delicious seaweed dishes in Korean cuisine, below is one of them. Laminaria does not have a strong smell or taste, so few people like it. However, if you pickle the product by adding garlic and spices to it, you get a very fragrant and spicy Korean seaweed salad. This appetizer is not only tasty, but also healthy, so it is ideal for homemade dinners. How to cook Korean salad?
Ingredients:
- sugar;
- soy sauce - 3 tbsp. l.;
- garlic cloves - 4 pcs.;
- dried sea cabbage - 100 g;
- sesame seeds - 2 tbsp. l.;
- vegetable oil - 3 tbsp. l.;
- coriander - ½ tbsp. l.;
- chili pepper - 1 pc.
Cooking method:
- Rinse the kelp, fill it with water, leave overnight.
- In the morning, rinse the plant again, fold it in a colander.
- Put the seaweed in a pan, greased with oil, add soy sauce. You need to cook the product for at least 5 minutes.
- Press the garlic, mix with chopped chili, add to the pan along with other seasonings, mix the ingredients thoroughly.
- When the Korean salad has cooled, put the fried dish on a suitable plate, add a couple of tablespoons of the filling from the pan and serve.
With fresh cucumber
Laminaria is considered very useful, thanks to the set of trace elements and vitamins contained in it. In Asian countries, the leaves of this seaweed are consumed daily in various forms and as part of various dishes. The plant is dried, dried, salted and can even be frozen to prolong the preservation and export. To prepare a fresh vitamin appetizer from kelp, cucumbers are often added to the dish. Below is a detailed description of how to prepare a salad with seaweed and fresh cucumber.
Ingredients:
- kelp - 0.2 kg;
- white cabbage - 0.3 kg;
- spices;
- Bulgarian pepper - 1 pc.;
- fresh cucumber;
- refined oil - 4 tbsp. l.;
- green onion - 50 g.
Cooking method:
- Finely chop the cabbage, rub together with salt.
- Chop the bell pepper into small cubes, chop the green onion into rings.
- Mix the ingredients by adding seaweed and pieces of fresh cucumber to them.
- Season the appetizer, season with oil.
From canned seaweed
Seaweed in canned form is very tasty, so many serve it as an independent dish. However, in combination with other ingredients, it only improves its palatability. Canned seaweed makes any dish healthy, and the one described below is doubly useful, since it contains not only a large amount of vitamins, but also proteins and other valuable substances. How to make a snack?
Ingredients:
- hard boiled eggs - 4 pcs.;
- beef - 0.2 kg;
- canned algae - 100 g;
- large carrots;
- mayonnaise;
- dill;
- potatoes - 4 pcs.
Cooking method:
- Grate the carrots, finely chop the eggs.
- Boil potatoes without peeling. When cool, remove the skin, cut into small cubes.
- Cut the beef into smaller fibers.
- Mix all the ingredients in one salad bowl, season, pour mayonnaise.
Far Eastern salad
The key ingredient of the dish is kelp, an edible brown seaweed. Its regular use improves the functioning of the intestines, lowers cholesterol, prevents the formation of blood clots, has a positive effect on the nervous system, and normalizes the water-mole balance. Far Eastern seaweed salad is distinguished not only by its benefits, but also by its wonderful spicy taste. The calorie content of such a salad is only about 50 kcal.
Ingredients:
- vinegar - 2 tbsp. l.;
- bulb;
- kelp - 0.3 kg;
- sugar - 1 tsp;
- allspice - 3 pcs.;
- Bay leaf;
- vegetable oil.
Cooking method:
- Boil the seaweed in plenty of water, adding salt, pepper, bay leaf, 1 tbsp. l. vinegar.
- Chop the onion into thin half-rings, pour boiling water over it.
- Add the vegetable to the strained cabbage, season the salad with sugar, the rest of the vinegar, and vegetable oil.
- When the appetizer is infused for a couple of hours, treat your relatives to it.
From frozen seaweed
This delicious, incredibly healthy appetizer can be served not only on the usual, but also on the festive table. Preparing a salad of frozen seaweed is not difficult, you just need to marinate the main ingredient and chop the secondary ones. In order for the algae to be well saturated with spices, the component must be kept in them for at least 5 hours. This vegetable salad is perfect for weight loss.
Ingredients:
- bulb;
- pickled mushrooms - 0.2 kg;
- potatoes - 2 pcs.;
- beets - 0.2 kg;
- citric acid - ½ tsp;
- frozen seaweed - 0.25 kg;
- white cabbage - 150 g;
- seasonings;
- vinegar - 1 tbsp. l.;
- pickled cucumbers - 2 pcs.
Cooking method:
- Defrost the algae, rinse them, boil them with the addition of citric acid, salt. This will take about 15 minutes (5 minutes before boiling and 10 after).
- Separately, boil the rest of the vegetables, except for white cabbage (chopped raw). Grind them together with pickled cucumbers and mushrooms.
- Combine the ingredients in a salad bowl, pour over the products with oil, vinegar, season.
- When the salad is infused for at least a couple of hours in the refrigerator, serve it with fresh herbs.
With squid
This is a very light, nutritious dish that is perfect for an afternoon snack or as a light dinner. In addition to excellent taste, the snack has great benefits, because it contains a lot of iodine and other valuable substances. Culinary experts advise serving the salad along with rye bread toasts or hot cheese sandwiches. How to cook seaweed salad with squid?
Ingredients:
- mayonnaise;
- canned corn - 100 g;
- fresh sea cabbage / canned - 150 g;
- boiled eggs - 2 pcs.;
- squid - 200 g.
Cooking method:
- If after the purchase you decide to freeze the squids, then before preparing the dish, they should be thawed in the refrigerator (this will take 8-10 hours).
- Scald the carcasses with boiling water - this will make it easier to remove the skin. Using a knife, pry off the film and remove it from each squid, remove the chords and entrails.
- Boil the squids in salted water, letting it boil for 3-4 minutes. After they should be cooled and cut into thin rings.
- Cut the kelp, making it less long.
- Rub the eggs on a fine grater.
- Mix the ingredients, add strained corn, season the appetizer with mayonnaise, add salt.
with corn
Such a salad turns out to be fresh, spicy, in addition, it is extremely easy to prepare. The set of components listed below helps soften the peculiar taste of seaweed, which few people like to eat in its pure form. Salad with seaweed and corn will be especially useful for women, since the main ingredient prevents the development of breast diseases. In addition, people with hypertension and heart ischemia should include the dish in their diet.
Ingredients:
- hard boiled eggs - 5 pcs.;
- corn - 1 b.;
- crab sticks - 0.2 kg;
- kelp - 0.2 kg;
- mayonnaise / sour cream - 3 tbsp. l.
Cooking method:
- Divide long algae into shorter strips.
- Crab sticks, like eggs, should be cut into small cubes.
- Put the products in a salad bowl, add corn, season with mayonnaise / sour cream. Having decorated the salad with greens, you can treat your relatives to them.
Delicious salad with seaweed - cooking secrets
You can combine kelp with both exquisite seafood and familiar, everyday components for us. To prepare a seaweed salad, you do not need to be an experienced chef, but certain secrets can still be considered:
- if you want to make a seafood snack, you can combine seaweed with any fish - salted herring, smoked mackerel and even canned food such as tuna or sprat;
- dry seaweed salad requires more cooking time, since the main ingredient must be poured with water in advance;
- to make “spaghetti” from large kelp leaves, cut the algae into pieces of 20 cm, after each part roll up and chop into thin strips; Discuss
Seaweed salad: delicious recipes with photos
The scientific name of this plant is kelp, in the culinary world it is known as "seaweed". Residents of coastal areas have been eating since time immemorial, knowing about its "magic" properties.
Cabbage grown in the sea contains a large amount of minerals, micro and macro elements, 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 a few popular recipes, consisting of ingredients that are simple in composition, democratic in price and very tasty.
Delicious seaweed salad with egg - photo recipe
Seaweed is a surprisingly healthy and at the same time inexpensive product. Nutritionists recommend eating it regularly. Only a few listen to this advice. Some people don't like the taste of seaweed. Others simply do not know what can be cooked from it.
The simplest dish with this product is a salad. An excellent addition here will be corn and eggs.
Your mark:
Time for preparing: 20 minutes
Quantity: 3 servings
Ingredients
- Seaweed: 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 make up a good company for it in salads. One of the most popular recipes suggests combining pickled seaweed and crab sticks.
Ingredients:
- Seaweed - 150-200 gr.
- Chicken eggs - 3 pcs.
- Crab sticks - packing 100 gr.
- Bulb - 1 pc. (small in size)
- Mayonnaise, salt (optional).
Cooking algorithm:
- Boil chicken eggs (cooking time - 10 minutes), dip in cold water, peel, cut into small cubes.
- Leave crab sticks at room temperature for a while, cut into cubes.
- Onion - finely chopped.
- Drain the cabbage in a colander to drain excess liquid.
- Combine the ingredients together, add mayonnaise, mix gently. No need to salt if the cabbage is pickled.
- Transfer to a salad bowl, decorate with circles of boiled eggs, herbs.
Simple, delicious, low-calorie salad with cucumbers
For many novice cooks, the most important thing in a recipe is its simplicity; pickled seaweed in such matters is a good helper, 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 at the table. Here is one of those recipes.
Ingredients:
- Marinated kelp - 150 gr.
- Cucumbers (medium in size) - 2-3 pcs.
- Carrot - 1 pc.
- Eggs - 1-2 pcs.
- Onion - 1 pc.
- Salt, olive or vegetable oil, vinegar.
Cooking algorithm:
- Only carrots and eggs require preliminary preparation. The root crop must be thoroughly washed from dirt and sand, boiled (30-35 minutes), cooled, boiled eggs in boiling water for 10 minutes until hard-boiled.
- If the rest of the products are bought, and are waiting in the wings in the refrigerator, then you can start culinary creativity.
- Carrots cut into cubes or strips (as they like at home). Wash fresh cucumbers, cut off the ends, chop (again, cubes or straws). Peel the onion, rinse, chop finely. Cut the eggs into cubes, leave 1 yolk to decorate the "masterpiece".
- Combine all the chopped vegetables together in a salad bowl, make a marinade dressing, for this mix vegetable oil and vinegar (you need to be careful not to overdo it with it). Pour the marinade over the salad, decorate with yolk, 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. Products will be required simple and affordable.
Ingredients:
- Seaweed - 150-200 gr.
- Canned corn - 1 can.
- Fresh cucumbers - 2-3 pcs.
- Onion - 1 pc. small size.
- Mayonnaise, salt and spices.
Cooking algorithm:
- In this salad, you don’t need to cook (fry, stew) anything in advance, so you can (and should) start cooking immediately before eating.
- Wash cucumbers and onions, peel onions, cut very finely. Cucumbers can be cut into cubes, even better into thin strips.
- Drain water from canned corn. It is advisable to cut the seaweed into strips of 1-2 cm, in this form it is more convenient to eat it.
- Mix all the ingredients together in a salad bowl, add mayonnaise, if there is not enough salt and spiciness, then salt and sprinkle with ground pepper.
This salad can be easily modified, for example, add boiled eggs or carrots, or already familiar crab sticks.
Recipe with peas
Sometimes one of the relatives “in spirit” does not tolerate canned corn, but they have a very positive attitude towards peas prepared in the same way. Seaweed is also loyal to green peas, 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.
- Onion - 1 pc. (small head).
- Mayonnaise, salt, spices.
Cooking algorithm:
- In advance, you only need to boil the eggs, according to tradition, the cooking time is 10 minutes. Then cool them, peel and cut. The most common way is to cut into cubes, if desired, you can cut into thin strips or use a coarse grater.
- A grater is also needed for chopping cheese. Pickled cabbage, too, preferably, cut into strips of 2 cm, and finely chop the onion.
- Throw the canned peas on a sieve so that the glass is poured.
- Mix all the ingredients for the salad in a bowl, season with mayonnaise, salt and sprinkle with seasonings.
- Transfer to a beautiful salad bowl and serve. To make the dish look aesthetically pleasing, you can leave a little grated cheese, sprinkle it with salad, garnish with dill sprigs and parsley leaves.
Seaweed is commercially available in different types. If ordinary kelp is taken for a salad, then you can and should use salt or mayonnaise. If the cabbage is pickled, then salt is not needed at all, while mayonnaise must be taken less than usual.
Another important tip is that pickled cabbage must be put on a sieve before use so that excess liquid is glassed, otherwise the salad will look like porridge-slurry.
The same applies to peas with corn, from which the marinade also completely merges. Of vegetables, cabbage goes well with carrots, which can be put boiled or in the form of Korean carrots.
Crab sticks are the most affordable dish, but seaweed is friends with all other seafood too. Therefore, if there is hot-smoked fish or boiled fish, then it can also make a company in a fish salad with seaweed. It is only necessary to carefully select the bones from the fish and finely chop it.
If you do not like the taste of pickled kelp, cooks advise buying and using dry seaweed for cooking 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, soak. The soaking process is at least two hours, so it is sometimes advised to do it in the evening. Then in the morning it will be ready for use, it remains only to rinse it thoroughly.
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Seaweed salad is an unusually healthy and original dish that will decorate a festive feast and add bright colors to gray everyday life. Salad will be loved by all family members. It can be used by people on a diet and proper nutrition.
Seaweed salad with egg is very satisfying and healthy. It can be served to the children's table.
Ingredients:
- chicken egg - 6 pieces;
- canned seaweed - 470 g;
- onion - 1 piece;
- mayonnaise on quail eggs - 110 g;
- butter cow - 13 g;
- salt to taste.
Cooking:
- Place chicken eggs in a deep saucepan, cover with cool water and cook for 7-9 minutes. Remove from boiling water, dip in ice water and wait until the eggs have cooled. Peel off the shell, grate, mash.
- Free the onion from the husk, chop into small slices. Pour into a greased hot frying pan and fry for 2-3 minutes.
- Remove canned seaweed from jars, stir, drain excess water.
- Throw cabbage, onion and grated eggs into a deep container. Top with mayonnaise on quail eggs. Thoroughly mix all ingredients together. Salt if desired.
You can replace mayonnaise with sour cream sauce or fresh cream. It is recommended to serve the dish, garnished with cranberries or a sprig of cilantro.
Korean cooking recipe
The dish turns out spicy and spicy, ideal for a men's feast or a bachelor party. Can be served with boiled potatoes or rice.
Ingredients:
- dried seaweed - 110 g;
- onion - 1 piece;
- pork meat - 190 g;
- olive oil - 45 g;
- soy sauce - 65 g;
- garlic - 4 cloves;
- salt and pepper to taste.
Cooking:
- Rinse the seaweed under running water. Put in a plate, pour cool water and put in a dark place for 5 - 7 hours.
- When the cabbage is saturated with water and swells, rinse it with warm water and put it in a colander. Wait for excess fluid to drain.
- Free the onion from the husk, chop into thin half-rings.
- Rinse pork meat under running warm water, wipe with a paper towel. Cut the pork into 2.5 cm squares.
- Drizzle oil on a hot frying pan and put the pork and onions. Fry, stirring gently, 9 to 12 minutes.
- Release the garlic from the husk, grind into a mushy mass.
- Add cabbage, garlic, soy sauce, salt and spices to the meat and onion in the pan. Close the lid tightly and simmer for 4-6 minutes over high heat.
- Reduce the heat to a minimum, simmer for another 22 - 24 minutes, stirring regularly.
Korean salad is served hot. To add spice to the dish, you can put a crushed pepper pod.
Salad with seaweed and mushrooms
Lettuce saturates the body with iodine cells and useful trace elements. Serve the dish, complementing the puree of Jerusalem artichoke or cauliflower inflorescences.
Ingredients:
- dried seaweed - 110 g;
- fresh chanterelle mushrooms - 190 g;
- onion - 1 piece;
- sour cream - 140 g;
- salt to taste.
Cooking:
- Rinse the seaweed, pour warm water over it and leave to swell for 5-7 hours.
- When the cabbage is saturated with moisture, rinse it again, put it in a saucepan, pour cool water over it and cook for 8-11 minutes.
- Peel the onion from the husk, finely chop into long slices.
- Soak chanterelle mushrooms in warm water for 4-6 minutes, cut into thin oblong sticks.
- Throw onions and mushrooms into a greased hot frying pan. Fry for 11 - 13 minutes, stirring constantly.
- Cool all ingredients in a dark cool place.
- Cut the cabbage, stir with mushrooms, onions and sour cream. Salt.
The salad is perfect for a festive feast. Served with black grain bread or garlic croutons.
Seaweed salad with squid and vegetables
Salad strikes with uniqueness and taste. Seafood lovers will love it.
Ingredients:
- canned seaweed - 190 g;
- fresh cucumber - 1 piece;
- fresh bell pepper - 1 piece;
- canned olives - 60 g;
- canned squid in oil - 135 g;
- lime - 1 piece;
- vegetable oil - 50 g;
- salt and pepper to taste.
Cooking:
- Remove the cabbage from the jar, drain the excess liquid, place in a bowl.
- Rinse the cucumber under running warm water, cut off the stalk, chop into large cubes.
- Wash the pepper, free from seeds, cut into thin half rings.
- Chop the olives into small squares or slices.
- Put cucumber, pepper, olives in a bowl with cabbage. Mix all ingredients gently.
- Squeeze juice from lime. Mix it with olive oil.
- Dress salad with lemon-olive mixture. Add salt and pepper.
The dish is bright and juicy. Perfectly fit into the summer menu, adding even more color to hot sunny days. Salad can be supplemented with egg sauce with hot croutons.
Sea salad with crab sticks - a step by step recipe
A dish for lovers of original and healthy cuisine. The salad goes well with stewed eggplant, Korean-style carrots and fried beef sausages.
Ingredients:
- onion - 1 piece;
- crab sticks - 120 g;
- canned seaweed - 220 g;
- olive mayonnaise - 120 g;
- egg - 3 pieces;
- cilantro - 16 g;
- butter cow - 17 g;
- salt to taste.
Cooking:
- Release the crab sticks from the film, chop into small squares.
- Free the onion from the husk, chop it in half rings, pour it into a greased frying pan. Fry for 4-6 minutes, stirring well.
- Free the eggs from the shell, finely chop.
- Rinse coriander greens under running warm water, finely chop.
- Remove canned seaweed from the jar, drain excess liquid and mash.
- Put cabbage, onion, crab sticks, cilantro and mayonnaise in a deep salad bowl. Gently stir all the ingredients, salt.
The salad will be tastier if you add canned saury or mackerel.
This article provides not complicated, common recipes for seaweed salad or its second name, kelp. In appearance, it is an unattractive algae, but in fact it is a storehouse of useful vitamins and minerals. The population of the CIS countries does not favor her much, but in Asian cuisine she is a frequent guest. Almost everyone is familiar with some culinary ideas, others will become a real discovery and will not leave anyone indifferent.
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Canned seaweed salad
The ingredients of the recipe are simple and can be found in every housewife in the kitchen. Canned seaweed will need 250 g, it is better to take it without any additives (celery, Korean carrot, etc.).
Add to it:
- 4 boiled chicken eggs;
- medium potatoes - 4 pieces;
- 3.5 tablespoons dressing.
This amount of products is enough for five servings, the cooking time will take - 40 minutes, and cooking no more than 15.
The energy value of a simple seaweed salad will be 216 Kcal, the approximate weight of a serving is 232 g.
At the first stage, you need to boil the potatoes in their skins. It is better to choose those varieties that do not boil soft. Then, when cutting, the pieces will not stick together.
Canned kelp can be taken out of the package, it can be lightly crushed for convenience, but not necessary. Peel potatoes and eggs, cut into small cubes. Mix all the ingredients and season with mayonnaise, the second option is not refined olive or linseed oil. In both cases, the taste will be rich and soft.
55 min. Video recipe Print
Seaweed salad with carrots
Such a recipe is recognized as truly traditional and, moreover, retains all the useful properties of the products. And sesame seeds will bring a slight zest. You will need:
- raw peeled carrots - 4 pcs.;
- kelp - 100 g;
- one clove of garlic;
- juice of half a lemon or a few tablespoons of mayonnaise;
- 2 tsp sesame seeds (optional).
This set of ingredients is designed for three people, the total weight is 525 g. Calorie content is 420 Kcal.
IMPORTANT! If for some reason you do not like the aroma of kelp, then it is recommended to soak it for half an hour in cold water. Then rinse and allow excess liquid to drain. Such manipulation does not affect the taste in any way, but the smell becomes less sharp.
Cooking time - 10 minutes, cooking no more than 5.
Initially, peeled carrots need to be chopped on a coarse grater, and preferably in small straws. Today, in stores you can find ready-made grated vegetables. Which greatly simplifies cooking.
Sesame seeds are fried over low heat, as soon as it cools down, you can add to the seaweed and the remaining products. Salad with seaweed and fresh carrots is ready. If you do not like garlic, you can replace it with French mustard. It will come out no less spicy.
Salad with seaweed and white cabbage
An interesting recipe with the addition of crab sticks, sweet onions (Crimean, blue, purple). If it is not available, the usual onion will do. Main components:
- kelp - 0.25 kg;
- cabbage - 100 g;
- a small pack of crab sticks;
- medium bulb;
- canned corn - 80 grams;
- mayonnaise - 2 tbsp. l.;
- salt, pepper and herbs for decoration.
Cooking time - half an hour, cooking no more than 10 minutes. The number of products is designed for servings for four people. Such a delicious seaweed salad has an average energy value of 370 kcal.
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First, the onion must be peeled and cut into half rings. If desired, you can slightly pour over boiling water, then the taste will become softer.
White cabbage should be finely chopped, pour into a deep bowl and knead well. After 15-20 minutes, it will release the juice and become juicy. Some replace it with Beijing or Brussels. All variations are good, experiment.
Crab sticks also cut into rings, add to white cabbage and onions.
Add the remaining products, add spices. Season everything with sauce and garnish with herbs.
The salad is ready.
Salad "Far East"
Another no less interesting and simple recipe with an intriguing name. Ideally combined with baked fish, no matter river or sea. And the dressing will add the finishing touch. Compound:
- Pickled sea kale - 300 g. You can pickle it yourself, or buy it ready-made.
- Bulgarian pepper - 2 pcs.
- One carrot.
- Fresh cucumber - 1 pc.
- Half an onion.
For refueling:
- Unrefined fresh vegetable oil - 30 ml.
- Three tablespoons of apple cider vinegar.
- Soy sauce - 3 tbsp. l.
- Sugar and Dijon (but any other and even grated horseradish will do) mustard 1 tsp each.
- Salt, ground pepper to taste.
Cooking time - 60 minutes, cooking - 2 hours. The total energy value of the dish is 744 kcal.
Pour the kelp into a deep large plate, chop the carrots into strips on a grater. We send it to the algae.
Cucumber, pepper, onion also cut into strips or circles. Add to main dish.
ADVICE! So that the onion is not sharp, it is better to take purple or red. But the usual one is also suitable, just pour boiling water over it.
The highlight of this dish lies in the unique dressing. It is the best compared to regular mayonnaise and it is easy to make it. Pour all the ingredients for the sauce into a bowl and mix until smooth. Add it to the salad, let it brew for several hours.
You can serve to the table and receive compliments.
Salad "Clown fish" or "My favorite Nemo"
This is not an easy recipe, and especially its colorful final appearance will especially appeal to children. No wonder it has such a funny name. Compound:
- kelp - 200 grams;
- krill meat - one can;
- 1 canned tuna in its own juice;
- 5 eggs;
- crab sticks - 6 pieces;
- boiled carrots - 3 pieces;
- mayonnaise - 120 g;
- one tablespoon of milk;
- salt pepper.
For decoration, you will need olives, curly parsley, but ordinary parsley will do. The total energy value of the dish is 1578 Kcal.
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Preparation time 50 minutes, ready to eat in an hour.
First you need to boil the carrots and eggs. In the meantime, prepare the dishes for assembling the dish. Finely chop the crab sticks, put the contents of the canned food on the bottom in the shape of a fish. Mix kelp and crab sticks with mayonnaise, put on top.
Divide the eggs into whites and yolks, chop them into separate plates. Finely grate the carrot, leaving a few pieces for the fins. Spread white stripes from proteins, alternating with orange ones from carrots. Make eyes out of olives.
Prepare a batter from the egg and milk, gently dip the parsley into it. The result should be corals, which are recommended to be laid out around the fish.
IMPORTANT! Since the salad consists of several layers, it must be allowed to brew and only then can it be tasted. If you start eating immediately, the taste will be insipid.
The photo does not convey the beauty of the final result.
Salad "Aquarium"
Another favorite recipe for children, and also very healthy. Contains the following ingredients:
- sea cocktail - 0.35 kg;
- one jar of canned red beans in their own juice;
- three pickled cucumbers;
- onion head;
- 0.2 kg of pickled champignons;
- sea cabbage - 200 g;
- bell pepper;
- mayonnaise;
- hard cheese - 100 grams;
- vegetable oil for frying;
- salt;
- boiled carrots for decoration.
Cooking time 40 minutes. The total energy value is 1034 Kcal.
Defrost seafood and fry with chopped onion, for an amazing flavor, add a clove of garlic at the end.
Mushrooms, cucumber cut into cubes. Drain liquid from beans. Spread in the following layers: cocktail with onions. Next, cucumbers.
Spread each layer with mayonnaise. Top with grated hard cheese. Leave a small amount of beans for decoration.
Lay out the remaining ingredients in the form of an aquarium.
Salad "Sea"
Quick and easy recipe with minimal ingredients but very tasty. In its composition:
- pickled kelp - 1 can;
- Beijing cabbage - 150 grams;
- mussels in oil - 50 g;
- half a soft avocado;
- crab sticks - 5 pieces;
- juice of half a lemon;
- salt and pepper.
This amount is designed for 3 servings, cooking time - 20 minutes. Calorie content per 490 grams - 322 kcal.
Remove the seaweed from the jar, chop a little and drain the brine.
Wash the Peking, cut off the stalk, tear the soft part into small slices with your hands.
Peel the avocado from the peel and seeds, coarsely chop along with the crab sticks.
Mix all the ingredients, salt, pepper and sprinkle with lemon juice. You can fill with a little olive oil or the same mayonnaise. Instead of mussels, you can take any seafood (anchovy, baby octopus, squid).
The dish can be decorated and served at the table.
Salad "Japanese"
Unusual and truly Asian variation. In addition, the ingredients are easy to find today. Required products:
- Shrimp - 0.25 kg.
- Pickled shiitake mushrooms - 200 g
- Laminaria - 100 g.
- Rice noodles - one small pack.
- Beijing cabbage - 1 piece.
For refueling:
- soy sauce - 3 tbsp. l.;
- a tablespoon of avocado oil;
- juice of one lemon;
- salt.
The number is for four people. Cooking time - half an hour, cooking -15 minutes. The energy value is 745 kcal.
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| 69 | 8 | 99 |
Boil the shrimp in lightly salted water; when cool, remove the shells. Sprinkle with lemon juice.
Seaweed fry in a pan with avocado oil.
Leave to cool, and in the meantime, pour boiling water over rice noodles for a few minutes. When it is ready, put it on a sieve and let the liquid drain completely.
Wash the Chinese cabbage, dry it, remove the hard part and divide into leaves, which lay out the dish.
Rinse the shiitake from the marinade, cut into large pieces, pepper. Mix with seaweed, noodles and shrimp. Put the lettuce on top of the Chinese cabbage leaves and pour plenty of soy sauce over everything.
Salad "Fair"
Another delicious and easy recipe. But the service is like in a real restaurant. For him you will need:
- beets - 1 pc.;
- two potatoes;
- one carrot;
- kelp - 0.22 kg;
- hard cheese - 50 g;
- mayonnaise for dressing.
Calorie content per 600 grams is - 509 Kcal.
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| 19 | 26 | 46 |
Cooking time is half an hour, cooking time is 40 minutes.
Vegetables must be boiled and grated on a coarse grater. Put the potatoes on the bottom of the mold, grease with mayonnaise.
Spread seaweed on top, from which the brine must first be drained.
Grate cheese on top of kelp, put carrots and grease everything with dressing.
The final layer is grated beets. The dish should be infused for about 30-60 minutes.
Salad "Narcissus" with seaweed
The recipe will easily help to please even the most picky eaters. And deservedly becomes a frequent guest at the dinner table. Although there are no secret ingredients in the composition. But there is:
- One can of pickled kelp.
- Small pack of crab sticks.
- Two boiled chicken eggs.
- A can of canned corn.
- Apple - 1 piece.
- 100 g of cheese.
- 2 cloves of garlic.
- Spices.
- Mayonnaise dressing.
ON A NOTE! With a sour apple variety, it tastes better, it sets off the sweetish taste of algae.
Cooking time - 50 minutes, calorie content - 821 Kcal per 650 grams.
Boil eggs, chop together with crab sticks, an apple. Grate the cheese on a coarse grater, drain the juice from the corn. Mix all ingredients and season. Sprinkle with grated cheese and garnish as desired.
Salad "Sailor-healthy"
The dish was loved by those who fast. And such a simple recipe can easily diversify the lenten menu. Main components:
- pickled seaweed - 1 can;
- 100 g of boiled beets and carrots;
- one squid;
- onion head.
For refueling:
- 2 tbsp. l. soy sauce;
- clove of garlic;
- one tablespoon of lemon juice;
- a mixture of peppers;
- 4 tsp vegetable oil.
The number of calories per 480 g is 275 kcal.
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Cooking time - 20 minutes, number of servings - 2.
Boil vegetables and cut into strips.
Clean the squid and put it in boiling water for a few minutes. Cool and cut into half rings. Mix with seaweed.
We're getting ready to ship. Mix all products thoroughly until smooth, season.
When serving, garnish with thin onion rings. If the cabbage is pickled, then do not add lemon juice.
Salad "Breakfast for the Dragon"
What is the reason for such an interesting name is not immediately clear. But having learned what components are included, the connection with Asian countries is immediately traced.
More precisely:
- Shrimp - 0.2 kg.
- Laminaria (frozen or canned) - 1 can.
- Squid - 2 pcs.
- Beijing cabbage - 100 g.
- One boiled chicken egg.
For refueling:
- table vinegar;
- salt;
- sugar;
- mayonnaise.
This amount is designed for 2 servings, the preparation time is half an hour. Calorie content is 659 per 635 grams.
If the kelp is frozen, it must be boiled for 15 minutes in salt water. With pickled just enough to drain the juice.
Mix all ingredients and season.
Salad "Chamomile"
An interesting version of a simple dish, but with a unique taste. And the ingredients are almost always in the refrigerator. This is:
- seaweed - 0.45 kg;
- eight sausages or sausages;
- 6-8 chicken boiled eggs;
- one carrot;
- 1 onion;
- mayonnaise - 150 g.
Cooking time - 40 minutes, approximate number of servings - 6. Calorie content per 830 grams was 1535 Kcal.
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It is advisable to grind seaweed a little along with sausages.
Separate the eggs from the yolks, cut off the convex parts from the proteins for future petals.
Fry onions and carrots until tender.
Mix all ingredients thoroughly and season with mayonnaise. From proteins it is necessary to lay out a flower, and fill the middle with the main mass. Sprinkle everything with chopped yolk.
ADVICE! Sausages can be replaced with doctor's sausage, salami, servelat and even boiled pork. Also homemade chicken ham.
In oil with sesame
This recipe is the best Asian combination, nothing superfluous and very tasty. Main components:
- 100 grams of chopped dried seaweed - 100 g;
- 2 tsp sesame seeds;
- one chili pepper;
- three cloves of garlic.
For refueling:
- 1 st. l. rice vinegar;
- 4 tbsp soy sauce;
- 3 tablespoons of sesame oil;
- two tea spoons of sugar.;
- coriander, paprika or oyster sauce.
The total energy value is 505 Kcal.
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| 34 | 25 | 39 |
Cooking time - 25 minutes.
Laminaria must be boiled in the ratio of one part of algae to three parts of water for 15 minutes. Then put it on a sieve and let it drain.
Meanwhile, in a skillet, combine soy sauce, rice vinegar and sesame oil. Add seaweed here, simmer for 5 minutes.
Introduce spices and remove from heat, if necessary, salt, add sugar.
With mushrooms and walnuts
Such a salad is a godsend in the autumn, when the body simply needs support with useful substances. The composition includes the following products:
- Seaweed - 0.2 kg.
- Three boiled eggs.
- Walnuts - 50 g;
- Crab sticks - 150 g.
- Canned green peas - 50 g.
- Dressing sauce 2 tablespoons.
- Salt, pepper as desired.
Calorie content is 978 kcal.
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| 28 | 84 | 31 |
Eggs and nuts should be well cleaned, chopped together with crab sticks. Add algae and peas to the mass. Add spices and season with sauce, which can be safely used as any oil. Decorated, as in the photo, the dish looks still appetizing.
Conclusion
There are many variations of cooking not only pickled, but dried and even frozen kelp. Do not be afraid to experiment, the search for the perfect combination can bring new discoveries in the open spaces of the kitchen.