If you have health problems, be sure to include seaweed in your diet. It has a lot of iodine and polyunsaturated fatty acids. Acids are a wonderful prophylactic against atherosclerosis, and iodine makes up for the deficiency of this element in the body. It is his lack that leads to serious diseases of the thyroid gland. In order not to spend money on the purchase of food additives with kelp (this is the botanical name of cabbage), it is better to cook various dishes with it. It will be much cheaper and tastier.

  Dry or wet

Laminaria goes on sale in dry or wet form. The first can be purchased at pharmacies or health food stores. The second is sold in grocery stores in the form of an already pickled substance. Before cooking, dry cabbage needs to be soaked and boiled, and pickled cabbage can be eaten immediately after purchase or different dishes can be prepared on its basis.

  How to make dry cabbage suitable for further cooking

Buy only cabbage, which is sold in the form of long dark stripes. Do not take heavily shredded, because in the end it will turn out an unsightly brown mass. So:

1. Pour dry cabbage with ordinary drinking water and leave it to swell for at least 10 hours. Observe the following proportions - 1/8 (cabbage / water).
2. Fold the cabbage into a colander or sieve and rinse under running water.
3. Dip the soaked cabbage into a pot of boiling water and cook it for 15-20 minutes.
4. Remove the cabbage from the pan, put it on the colander again and let the excess liquid drain.
5. Leave the cabbage to cool completely, and then fold it into a container with a lid.
6. Send the cabbage in the refrigerator, where it can be stored for almost a week.

Soaked and boiled kelp can be added to absolutely all dishes where it is provided for by the recipe.

  In what dishes can you put kelp

A variety of dishes with cabbage can amaze even the most sophisticated gourmet. These are salads, first courses, and independent dishes, for example, stewed cabbage. For salads, pickled cabbage is usually used, which you can buy ready-made in the store, or you can make it yourself.

  How to Pickle Cabbage for Salads

First you need to cook a spicy marinade from 1 liter of water, 2 tbsp. l sugar, 1 tbsp. l of salt, 1 tbsp. l vinegar and a pair of clove buds. Pour boiled cabbage with hot marinade and let it brew for 2-3 days. This amount of marinade is enough for 1 kg of boiled cabbage. Before adding cabbage to salads, you need to squeeze it from the juice.

  Vinaigrette with kelp

As mentioned above, you can take any pickled cabbage (home or store). How to cook:

1. Boil 1 large beetroot and 2 medium potatoes. Cool vegetables, peel and cut into cubes.
2. Grind 100 sauerkraut and 100 g kelp a little so that the cabbage is not too long strips.
3. Onions in the amount of 1 pc. cut into cubes.
4. Mix the prepared ingredients by adding 150 g of canned green peas to them.
5. Salt the vinaigrette and pepper to taste and season with vegetable oil.

  Salad with Cabbage and Mushrooms

In any salad where mayonnaise is put, you can add pickled kelp - it all depends on the cook's preferences. Now write down the recipe for a very simple but very tasty snack dish:

1. Fry in oil 200 g of fresh champignons, previously sliced \u200b\u200binto slices.
2. Boil 3 eggs and cut two into cubes, and one into wide slices.
3. Grind 200 g of pickled cabbage to the size of mushrooms.
4. A bunch of green onions cut obliquely into feathers 2-2.5 cm long.
5. Mix all foods and season with mayonnaise.
6. Garnish the salad with egg slices and fresh dill.

  Pork with cabbage

For this dish, it is better to take boiled cabbage. If you bought already pickled, then it can be soaked in cold water for 2-3 hours. How to cook this delicious second course, read below:

1. Cut 200 g of pork into strips and fry on pork lard until crusted. When frying, add 1/2 of the large onion, chopped in half rings.
2. Put the meat and onions in a stewpan and put 200 cabbage chopped to the size of meat slices there.
3. Pour in 1 tbsp. l soy sauce and 1 cup of thickened meat broth (in a pan melt 1 tbsp. butter, fry 1 tbsp. flour on it and pour in the broth).
4. Stew the dish for 5-7 minutes, and then salt to taste.

The dish will be ready when the meat is very soft. In the same way, cabbage can be cooked with chicken, but then at the end you can still add a couple of spoons of sour cream.

  Borsch with kelp

With seaweed, you can even cook first courses. In the Far East, where it is mined on an industrial scale, in restaurants you can try borsch or pickle. One of the recipes we will give you now:

1. Straws beets (100 g), carrots (100 g), onion (medium size), small parsley root.
2. Put everything in a pan, add 1 tbsp. l tomato paste and 0.5 cups of water. Simmer over medium heat for 25-30 minutes.
3. To the stewed root vegetables, put 100 g of pickled kelp and leave it on fire for another 10 minutes.
4. In a pot of boiling water (1 l), cook one large potato, sliced.
5. When the potatoes are soft, add the stew from the pan and one bay leaf to it.
6. Bring borsch to a boil and season with salt and pepper to taste.

If the dish is not acidic enough, add a little vinegar or any brine. As in any other borsch or cabbage soup, put a pinch of sugar in a pan - it will enhance the taste of vegetables. Serve this borsch with sour cream and fresh herbs.

Sometimes it happens, especially in the first or second courses, that seaweed remains stiff, while the rest of the ingredients are already boiled. In this case, extinguish it separately before laying it in the main course, so that it becomes softer.

1 can of canned seaweed, 1/2 can of canned sweet corn, 2 boiled eggs, 1 fresh tomato, 1 small fresh cucumber, 1 medium onion, 1/2 lemon, garlic to taste, mayonnaise

Fry finely chopped onions until transparent. Cut tomato, cucumber and eggs.

Mix all. Squeeze out lemon juice. Add garlic to taste (no need to add). Stir and season with mayonnaise.

Vinigrette with sea kale!

The usual vinigret - boiled beets, carrots, potatoes, onions. And then the change. Instead of sauerkraut - take pickled sea. Instead of sour cucumber - herring fillet (for example, “Matias” from “Santa Bremor.” Oil, salt to taste.

fry seaweed, onions, carrots, mushrooms, you can add anything (brussels sprouts, cauliflower .....) just fry everything separately, and then mix, you can add a boiled egg. Tasty, long stored, and very satisfying. I don’t even know what to call it, toli salad, toli appetizer, toli garnish Good both in hot and in cold form.

Pickled seaweed (chopped if long) - 300 gr., Onions - 1 head (chopped, scalded), crab sticks - 50 gr., Mussels - 150 gr, vegetable oil, salt, soy sauce, a little lemon. Instead of vegetable oil, you can have a little mayonnaise.

beetroot caviar. Seaweed is a ready-made seaweed salad with onions and carrots in 700 gram bags. I chop onions, pickles, boiled beets and this cabbage. I add vegetable oil and seasoning from a mixture of peppers (a little) and a blender in mashed potatoes. All this on black bread.

1 ban.salad from seaweed, 1 ban.green peas, 4 boiled eggs, dill, mayonnaise.

For example, I mix seaweed from transparent jars with grated egg, cheese and mayonnaise. It is so tasty and easy !!! You will not regret if you try.

The simplest salad: canned seaweed from a can; boiled rice, onion finely chopped; season with vegetable oil. Additionally, you can add finely chopped boiled egg. the taste and smell of cabbage are removed when mixed with freshly boiled rice.

I make such a salad from weighted sea cabbage (Sakhalin salad, as it is called). I also add crab sticks or boiled squid to this salad, but I do not put garlic, onions and lemon juice, since there are already onions in the weighted cabbage and vinegar.

Since childhood, I love such a salad of seaweed (even those who do not digest it from the spirit drag out from it). A can of ordinary seaweed, which was even during the Soviet era (you can have a salad, but it is worse), boiled carrots, onions, boiled eggs, mayonnaise - all by sight, as you like. Everything is cut into cubes, mixed with cabbage - it turns out to be a merger. You can add boiled squid, or you can make the same salad with squid instead of cabbage.

For a long time I lived on Sakhalin and there are a bunch of seafood cabbage salad cooking options, but the funniest one in my opinion: sea cabbage, onion, the more the better, red hot pepper, soy sauce, agino-mota, Korean seasoning, vinegar , garlic, salt to taste ... you can add finely chopped squid or octopus

Also, seaweed mixes well with mushrooms, both dry (rinse, boil, chop) and fresh (e.g. mushrooms - boil or fry). Add boiled eggs, lightly fried onions and mayonnaise to everything.

try this salad:

sea \u200b\u200bkale

pickled onions (you can and just fresh)

herring fillet slices

a little oil and vinegar

awesomely tasty

i mix with sea kale (mostly Far Eastern salad or the one sold in Korean salads) any ingredients. which at hand are potatoes, eggs, an apple. cucumber, corn and other, other. Try, for example, instead of boiled beets, grate on a coarse grater - fresh. I think that it’s both delicious and very healthy.

And I do this option:

Sea kale

2 finely chopped boiled potatoes

Finely chop 3-4 marinated gherkins

2 boiled eggs

Season with mayonnaise

I tried to mix boiled beets (on a grater) with seaweed (from a can), garlic and mayonnaise ...

VKU-U-U-U-U-USNO-O-O-O-O and fast

and I really like the Neptune salad:

Sea kale (1 can)

Crab sticks (2 packs)

Onions finely chopped (small onion)

Boiled egg (3 pcs.)

Mayonnaise

I make a salad a little differently.

Boil dry seaweed for about 12 minutes. Then rinse with cold water. I cut it.

Boil no more than two minutes sprouts of bean grams 200. Also then quickly rinse with cold water, for quick cooling. Then I cut the radishes, celery stalks, onions in half rings half the middle. I add salt, vegetable oil 1-2 tablespoons, lemon juice a spoon and a half, no more. I mix everything and infuse in the refrigerator for about 2 hours. If you eat immediately, it will not be so tasty. Then shift to plates and eat. Mayonnaise may be added. But this is an amateur. I like. Try it, the smell of cabbage is not at all felt.

And it’s also very tasty and simple, if you take green peas (1/2 can), sea kale 100-150 grams and one boiled egg and 3 tbsp. Mayonnaise. l I hated sea kale, but when they gave me this recipe, I loved it.

Frozen seaweed must be thawed in cold water, rinsed thoroughly (otherwise the sand comes across :)), boiled in salted water for 20-30 minutes to the desired softness, seasoned with olive / sunflower oil, 1-2 tbsp. tablespoons of balsamic vinegar, garlic, spices to taste. Eat cold :)

My husband loves seaweed with the smell of algae. We sell dry and freshly salted. I rinse one and the other thoroughly and boil for 30 minutes. In a small cauldron on a small amount of oil, I fry one onion, cut into half rings. Add 200g. minced meat and 3 cloves of finely chopped garlic. I drain the water from the cabbage and mix with the gravy. Tasty and hot and cold.

I really liked the Ichthyander salad: seaweed, onions in half rings, squid straws, eggs, fresh cucumber, mayonnaise.

my version

With all kinds of marine life: crab meat / crab sticks, shrimp, squid and other things that come to hand.

Onion

Chopped eggs

Salt to taste

Dress with mayonnaise

And we make a salad with seaweed with the following ingredients: crab sticks, boiled egg, mayonnaise. Sometimes add cod liver. It is necessary that the salad is saturated, then there will not be a trace of the specific taste of cabbage. Previously, the phrase “sea kale” could not stand the ear. Now - this is one of the favorite salads.

I love the simplest salad with seaweed: a jar of sea cabbage - canned or preserved food + finely chopped boiled eggs (to taste) + mayonnaise

far Eastern salad in 2 variants. And I really liked him. I recommend. Very tasty.

1. A can of pink or chum salmon, a can of sea kale, onions, 5 holes eggs. All mix dabavi mayonnaise. Salt to taste.

2. The same thing, only instead of canned cabbage, boiled and fried with onions. So even tastier.

It’s also not bad (it discourages the taste of seaweed, who doesn’t like it) Korean kale: a set of prepared spices and salt with crushed garlic in washed defrosted cabbage.

I marinate frozen seaweed: I wash it well in warm water, then boil it, but not until soft. Then I put it in a glass jar and fill it with marinade (salt, sugar, cloves, pepper, vinegar). After 10 hours, you can consume.

Sea kale 400 gr.

Boiled rice ½ tbsp.

Egg 3 pcs.

Onion 1 pc.

Mayonnaise 200 gr.

Hard-boiled eggs, cool, cut into small cubes.

Chop the onion.

Cut seaweed not long strips.

Mix eggs, onions, rice and seaweed, season with mayonnaise.

You can find a huge number of seaweed salad recipes. There is nothing surprising. Not everyone loves ready-made canned cabbage. Not everyone can also eat ready-made salads with this healthy product. And you need seaweed, since it contains a really large amount of nutrients. If you keep a jar of canned cabbage at home, you can always meet guests fully equipped. Just add an egg or cheese and you get an interesting and simple salad.

What is the use of seaweed?

Laminaria, or seaweed, is algae. They started to use them for a long time. It can be eaten raw, pickled or boiled. Often soups, salads and main dishes are prepared from it. It is noteworthy that the calorie content of such cabbage is only five kilocalories per hundred grams, which pleases those who monitor their weight. It is worth noting that the beneficial properties of kelp are really impressive. Eating sixty grams of cabbage per day helps to avoid iodine deficiency in the body. Therefore, seaweed is recommended for those who are preparing for exams or have problems with the thyroid gland.

Many vegetarians love kelp for a large amount of vitamin B 12, which has a beneficial effect on liver function. The use of seaweed allows you to abandon eggs and milk. Kelp also helps strengthen blood vessels, which is useful for those who have heart problems. According to reviews, regular use of seaweed really helps to increase concentration, normalize metabolism and strengthen the heart muscle.

The easiest salad option

To prepare such a quick option, you need to take:

• one boiled egg;
• a can of canned cabbage;
• half an onion;
• mayonnaise and sour cream in equal parts.

A canned seaweed salad recipe is suitable for a quick meeting of guests. The products are simple, and the salad is tasty and original.

The boiled egg is cut finely, you can also grate. Onions are cut into small cubes. Sea kale spread in a colander, allow the liquid to drain. Mix all the ingredients, season with sour cream and mayonnaise. Serve chilled. This simple and tasty salad recipe with seaweed can appeal to even capricious children.

Dried Cabbage Salad

To prepare for this, you need to take:

• 50 grams of dried cabbage;
• six eggs;
• two cloves of garlic;
• salt and pepper;
• mayonnaise;
• two onion heads.

First you need to cook the cabbage. To do this, it is poured with hot water and cooked for forty minutes over medium heat. Then washed with cool water and left to dry. Reviews of many housewives say that dried cabbage has a different taste. Some do not perceive the canned version after drinking

How to make a salad

Ready cabbage is cut into strips of small length. Boil the eggs. Each is divided into yolk and protein. One half of the protein is left to decorate the salad. The rest is cut into small cubes and sent to the cabbage. Onions are cut into thin half rings and scalded with boiling water, and then washed with cold water. So the onion will become sweeter, get rid of bitterness. All mix, squeeze the garlic, add mayonnaise. Spread the salad with seaweed and egg, the recipe of which is described above, on a plate, form a small dome. Top cover with grated yolks. Decorate with half protein and greens as desired.

Salad with Crab Sticks

To prepare a crab salad with seaweed, you need to take:

• a can of canned corn;
• 200 grams of cabbage;
• 150 grams of crab sticks;
• two boiled eggs;
• half onion;
• mayonnaise and salt.

Such a salad is also prepared quickly. You can use canned seaweed, draining liquid from it. What are the features of using canned cabbage? According to the reviews of those who regularly consume it, you should always get rid of the liquid, otherwise the salad will become like mucus.

Prescription Cooking

What is included in this salad recipe? Sea kale, crab sticks and corn. In fact, all these products are already ready, it remains only to grind them correctly. If the cabbage is cut into long strips, then it is worth trimming it. Crab sticks are cut in half rings. Onion finely chopped. It is better to grate the eggs. All ingredients are mixed. Liquid is drained from a jar of corn, the grains are transferred to a salad bowl. Add salt to taste, season with mayonnaise.

Sea salad option

This recipe for seaweed salad can be a table decoration. To prepare it take:

• 200 grams of seaweed;
• two boiled eggs;
• 150 grams of boiled or canned squid;
• one fresh cucumber;
• one tomato for decoration;
• greens to taste.

Spread the cabbage in a salad bowl, leave the excess liquid in a jar. The eggs are rubbed on a grater. Squids are cut into small pieces. Peel the cucumber and cut into small cubes. All are mixed. You can refuel such a salad in many ways. As a result, the dish on top is decorated with slices of tomato and herbs.

Salad dressing options

The easiest refueling option is sour cream or mayonnaise. However, many prefer a more savory option - with soy sauce and olive oil. To do this, take a couple of tablespoons of sauce, a spoonful of olive oil. You can also add dried herbs for flavor. If necessary, put a couple more tablespoons of lemon juice - it is needed for sourness in this recipe for seaweed salad. Reviews about this dish are contradictory. Someone thinks it is too simple. But they agree on one thing - it’s really delicious.

Korean vegetable salad

This dish turns out spicy and tender. He is more loved by men. To prepare it take:

• 70 g of dry cabbage;
• some soy sauce;
• a couple of tablespoons of vinegar;
• the same amount of vegetable oil;
• a teaspoon of mustard;
• salt to taste;
• a tablespoon of sugar;
• one cucumber;
• large red bell pepper;
• one large carrot;
• a little ground black pepper.

The amount of ingredients in this salad is quite large. This is a really interesting recipe for seaweed salad. The dish has a mixture of tastes - from sweetness to sourness.

How to cook a spicy dish

To start, pour the cabbage with boiling water. This water is drained almost immediately and the procedure is repeated. Insist cabbage in boiling water for about fifteen minutes, so that it swells. Ready cabbage is cut into small strips. Then they begin to pickle. Salt, granulated sugar, half vinegar and soy sauce are added. All mix as thoroughly as possible and leave for another ten minutes.

They wash the vegetables. on a coarse grater. Cucumber is peeled and cut into strips. Do the same with pepper. Be sure to prepare a dressing for this recipe for seaweed salad.

Oil is mixed with salt, black pepper and mustard, vinegar is added. Mix thoroughly. Allow to stand for a couple of minutes. All vegetables are combined, poured with sauce and sent to the refrigerator for at least three hours. It is best to insist on a salad all night. It is noteworthy that such a salad can be served not only as a snack, but also as an excellent side dish for steam fish or poultry. According to the reviews of those who prepared it, the dish can be stored in a glass sealed container for several days, provided that it is in the refrigerator.

Tasty and fast: cheese salad

Such a delicious salad recipe with seaweed is prepared in ten minutes, and requires a minimum of ingredients, namely:

• 200 g of cabbage;
• one egg;
• 25 g of hard cheese;
• a tablespoon of mayonnaise;
• salt and pepper.

Cabbage get rid of excess fluid. Cheese on a coarse grater. Boil the egg to a state of hard boiled, cool and finely cut. Mix all the ingredients, season with spices. All season with mayonnaise.

Fresh Cucumber Salad

To prepare such a salad, you need to take the following products:

• 150 g of ready-made seaweed;
• one large carrot;
• a couple of fresh cucumbers;
• two chicken eggs;
• onion or red onion;
• some vegetable oil, preferably olive;
• the same amount of table vinegar;
• salt to taste.

Boil the eggs, peel the carrots and cook until tender. The last is cut into cubes, cucumbers are chopped into thin strips. Dice the onion. Squirrels are cut into small pieces, and the yolk is left for decoration. Cabbage is removed from the can, mixed with the rest of the ingredients, watered with vinegar and oil. Chop the yolk until crumbs and sprinkle them with salad. This is a very simple salad recipe with seaweed, but the dish is elegant.

Beetroot salad with cabbage

To prepare such a salad, take:

• five tablespoons of cabbage;
• half boiled carrots;
• half boiled beets;
• a bunch of dill;
• a couple of tablespoons of smelling oil;
• pickled cucumber - one;
• a quarter of the bulb;
• salt to taste.

Onions are cut in half rings, thinly. The cabbage is taken out of the can, the liquid is drained, combined in one bowl. Cut carrots into cubes, beets too, but finer. All mixed, sprinkled with salt and pepper as desired. Pour in the oil. Decorate with finely chopped herbs. This salad option is often compared to vinaigrette. However, it turns out different. This variety is great for a festive table. In this case, this salad with seaweed and beets is laid out in portioned sockets, decorated with a slice of lemon. If necessary, you can put a little granulated sugar in the salad if the beets are not sweet enough.

Salad with seaweed is tasty and healthy. The easiest option is to season the canned cabbage from a can with mayonnaise or sour cream, add onions or an egg. More interesting options can be made from dried cabbage, which is simply boiled or poured with boiling water. You can also cook a delicious salad with boiled squid or a Korean piquant option. In any case, the recipe for a delicious seaweed salad can be invented yourself. Such a dish must be present in the diet.

Seaweed salad is an unusually healthy and original dish that will decorate the festive feast and add bright colors to gray everyday life. Salad will be loved by all family members. It can be consumed by people on a diet and proper nutrition.

Seaweed salad with egg is very hearty and healthy. It can be served at the children's table.

Ingredients:

• chicken egg - 6 pieces;
• canned seaweed - 470 g;
• onion - 1 piece;
• quail eggs mayonnaise - 110 g;
• butter butter - 13 g;
• salt to taste.

Cooking:

1. Place chicken eggs in a deep saucepan, pour cool water and cook for 7 - 9 minutes. Remove from boiling water, dip in ice water and wait until the eggs have cooled. Peel, grate, knead.
2. Release the onion from the husk, chop into small slices. Pour into a red-hot pan greased with oil and fry for 2 to 3 minutes.
3. Remove canned seaweed from cans, stir, drain excess water.
4. Pour cabbage, onions and grated eggs into a deep container. Top with mayonnaise on quail eggs. Thoroughly mix all the ingredients with each other. Salt at will.

You can replace mayonnaise with sour cream sauce or fresh cream. It is recommended to serve the dish, decorated with cranberries or a sprig of cilantro.

Korean recipe

The dish is spicy and spicy, ideal for a male feast or 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:

1. Rinse seaweed under running water. Put in a plate, pour cool water and put in a dark place for 5 - 7 hours.
2. When the cabbage is saturated with water and swells, rinse it with warm water and put on a colander. Wait for excess fluid to drain.
3. Release the onion from the husk, chop with thin half rings.
4. Rinse pork meat under a stream of warm water, wipe with a paper towel. Cut pork into squares of 2.5 cm.
5. Sprinkle oil on a hot frying pan and put pork and onions. Fry, stirring gently, for 9 to 12 minutes.
6. Free the garlic from the husk, chop into a mushy mass.
7. Add cabbage, garlic, soy sauce, salt and spices to the skillet for meat and onions. Cover tightly and simmer for 4 - 6 minutes over high heat.
8. Reduce the heat to a minimum, simmer another 22 to 24 minutes, stirring regularly.

Korean salad is served hot. To add spice to the dish, you can put chopped pepper pod.

Salad with seaweed and mushrooms

Salad 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:

1. Rinse seaweed, pour warm water and leave to swell for 5 - 7 hours.
2. When the cabbage is saturated with moisture, rinse it again, put in a saucepan, pour cool water and cook for 8 - 11 minutes.
3. Peel the onion, finely chop long slices.
4. Soak the chanterelle mushrooms in warm water for 4-6 minutes, cut into thin, oblong cubes.
5. Pour onion and mushrooms onto a red-hot pan greased. Fry for 11 - 13 minutes, stirring constantly.
6. Cool all ingredients in a dark, cool place.
7. Chop cabbage, stir with mushrooms, onions and sour cream. To salt.

The salad is perfect for a festive feast. Served with black cereal bread or garlic croutons.

Seaweed Salad with Squid and Vegetables

The salad impresses with its uniqueness and taste. It will appeal to lovers of seafood.

Ingredients:

• canned seaweed - 190 g;
• fresh cucumber - 1 piece;
• fresh Bulgarian pepper - 1 piece;
• canned olives - 60 g;
• canned squids in oil - 135 g;
• lime - 1 piece;
• vegetable oil - 50 g;
• salt and pepper to taste.

Cooking:

1. Remove the cabbage from the can, drain the excess liquid, place in a bowl.
2. Rinse the cucumber under a stream of warm water, cut the stem, chop into large cubes.
3. Wash pepper, free from seeds, cut into thin half rings.
4. Chop olives in small squares or slices.
5. Put cucumber, pepper, olives in a bowl for cabbage. Mix all the ingredients gently.
6. Squeeze juice out of lime. Mix it with olive oil.
7. Season salad with lemon-olive mixture. Add salt and pepper.

The dish turns bright and juicy. Perfectly fits into the summer menu, adding even more colors to the hot sunny days. The salad can be supplemented with egg sauce with hot croutons.

Sea salad with crab sticks - step by step recipe

A dish for lovers of original and wholesome cuisine. The salad goes well with stewed eggplant, Korean carrots and grilled 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 butter - 17 g;
• salt to taste.

Cooking:

1. Free crab sticks from the film, chop into small squares.
2. Release the onion from the husk, chop in half rings, dump onto a greased frying pan. Fry for 4 to 6 minutes, mixing thoroughly.
3. Release the eggs from the shell, chop finely.
4. Rinse cilantro greens under a stream of warm water, finely chop.
5. Remove canned seaweed from a can, drain excess liquid and mash.
6. Put cabbage, onions, 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.

Serve with garlic croutons and cheese sauce.

Original salad with seaweed and corn

The dish is obtained with a piquant aftertaste and unique aroma. You can decorate the salad with orange slices or basil leaves.

Ingredients:

• pickled seaweed - 330 g;
• carrot - 330 g;
• canned corn - 330 g;
• soy sauce - 55 g;
• olive oil - 55 g;
• salt and pepper to taste.

Cooking:

1. Rinse the carrots under a stream of warm water, free from the skin and cut into thin oblong slices.
2. Rinse seaweed, chop, mix with corn and carrots. Pour in soy sauce and place in a dark place for 27 - 37 minutes.
3. Add oil, salt and pepper to the bowl. If necessary, instead of butter, you can use sour cream sauce or mayonnaise.

Serve with fried potatoes or stewed vegetables. It can be used as an independent dish. Ideal with fruit sodas.

Cabbage salads saturate the body with nutrients and improve the functioning of the gastrointestinal tract. There are many variations, each housewife can choose the one that her family will love.

One of the healthiest seafood is kelp. This seaweed was the first to be used by the Chinese, and it was not only eaten, but also prepared from it. The benefits of seaweed are undeniable: it contains almost the entire list of elements of the periodic table. It is worthwhile to include 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 Japanese seas. You can cook seaweed dishes all year round, as 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 cooking this dish, so anyone can choose the best option for themselves.

Dried seaweed

A dehydrated product does not lose its beneficial properties, since all vitamins and minerals, including iodine, remain in the composition of algae. Dried cabbage is sold in sealed containers, so it can be stored for a long time. However, eating a dry product is unpleasant and tasteless. Dried kelp before use must be properly processed. How to cook seaweed from dry:

• fill the product with cool water so that the liquid completely covers the cabbage, for 3-8 hours;
• then drain the water, move the moist, swollen kelp into a sieve, rinse it with running water several times, slightly squeeze the plant;
• use a sharp knife or scissors to cut the seaweed into pieces suitable for the salad.

How to cook seaweed

It makes no sense to heat-treat kelp, as this will destroy most of the valuable substances that make up it. In addition, seaweed is sold ready to eat, unless you have purchased an ice cream product. How to cook frozen seaweed? Before subjecting the algae to heat treatment, it should be prepared. How does 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 pan with water, brought to a boil and continue cooking for another 10 minutes;
• kelp is thrown into a colander, washed with running water, again put it to boil;
• after boiling, 10 minutes should pass, after which the procedure is repeated twice with washing and boiling (the finished seaweed should turn out soft).

Seaweed Salad - Recipe

You can diversify your daily diet in different ways, adding new meat dishes, soups, serving food with unusual sauces. To fill your family’s menu with vitamins and valuable minerals, include salads with seaweed. 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 snacks with kelp, which are simply and quickly cooked at home.

With egg

Fast, delicious, incredibly healthy - this is how you can describe a salad with seaweed and egg. It is prepared in a matter of minutes, requires a minimum amount of ingredients and perfectly complements any side dishes, fish and meat dishes. Such an appetizer can be eaten without fear even for those who follow diets, since its calorie content is extremely low (100 grams of the finished product contain only 62 calories). Below is described in detail and with a photo how to prepare a salad for weight loss.

Ingredients:

• boiled eggs - 3 pcs.;
• vegetable oil - 2 tbsp. l .;
• fresh seaweed - 0.3 kg;
• green onions.

Cooking method:

1. Cut the feathers of the onion into thin rings.
2. Transfer the algae from the packaging to the salad bowl, add the onion here.
3. Finely chop the peeled eggs, pour to the remaining ingredients.
4. Fill the salad with oil, if necessary, salt and serve.

With crab sticks

Such a light, healthy salad is combined with any dishes: 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 prepared in five minutes. To achieve excellent taste, 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:

1. Rinse the algae by placing in a sieve / colander. Cut them into small strips.
2. Chop the peeled eggs in small cubes, onions in half rings.
3. Combine the prepared foods with slices of crab sticks, season the dish with mayonnaise.
4. If you wish, you can refresh the salad with canned corn.

With green peas

Before preparing a dish, you should choose high-quality and fresh products. Laminaria can be purchased in one of two types - canned (packaged) or by weight. It is advisable to give preference to the second type, since canned foods contain a large number of spices, which will be superfluous in the snack. The recipe for salad with seaweed and peas is described in detail below and with a photo.

Ingredients:

• dill;
• green peas - 1 b.;
• sea \u200b\u200bcabbage - 0.3 kg;
• boiled eggs - 3 pcs.;
• pickled / pickled large cucumber;
• mayonnaise.

Cooking method:

1. Eggs should be cut into cubes (not too small).
2. Finely chop the laminaria, cut the pickled cucumber into small cubes or rub it.
3. Mix the ingredients with peas after you pour the marinade from the jar.
4. Season the appetizer, add a little mayonnaise, thoroughly, but gently mix the salad. From above you can decorate it with dill.

In Korean

There are a large variety of delicious seaweed dishes in Korean cuisine, one of which is suggested below. Laminaria does not have a pungent smell or taste, so few people love it. Nevertheless, if you pickle the product, adding garlic and spices to it, you get a very fragrant and spicy Korean seaweed salad in Korean. This appetizer is not only tasty, but also healthy, so it is ideal for home dinners. How to cook a 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:

1. Rinse laminaria, fill with water, leave overnight.
2. In the morning, rinse the plant again, fold it into a colander.
3. Put the seaweed in a pan greased with oil, add soy sauce. It takes at least 5 minutes to cook the product.
4. Sell \u200b\u200bgarlic, mix with chopped chili, add to the pan along with other seasonings, mix the ingredients thoroughly.
5. When the Korean salad has cooled, put the fried dish in a suitable plate, add a couple of tablespoons of the saucepan from the pan and serve.

With fresh cucumber

Laminaria is considered very useful, thanks to a set of micronutrients and vitamins contained in it. In Asian countries, the leaves of this seaweed are consumed daily in a different form and as part of various dishes. The plant is dried, dried, salted and can even be frozen to extend preservation and export. To prepare a fresh vitamin snack from kelp, cucumbers are often added to the composition of the dish. Below is described in detail how to cook a salad with seaweed and fresh cucumber.

Ingredients:

• kelp - 0.2 kg;
• white cabbage - 0.3 kg;
• spice;
• bulgarian pepper - 1 pc.;
• fresh cucumber;
• refined oil - 4 tbsp. l .;
• green onion - 50 g.

Cooking method:

1. Chop cabbage finely, grind with salt.
2. Grind bell peppers in small sticks, chop green onion with ringlets.
3. Mix the ingredients by adding seaweed and slices of fresh cucumber to them.
4. Season the appetizer, season with oil.

Canned seaweed

Canned algae 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 useful, and the one described below is doubly useful, because 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:

1. Rub the carrots, chop the eggs finely.
2. Boil potatoes without peeling. When it cools, free from the skin, cut into small cubes.
3. Disassemble the beef into smaller fibers.
4. Mix all the ingredients in one salad bowl, season, fill with mayonnaise.

Far Eastern salad

The key ingredient in the dish is kelp - edible kelp from the brown class. Its regular use improves intestinal function, lowers cholesterol, prevents blood clots, positively affects the nervous system, and normalizes the water-mole balance. Far Eastern seaweed salad is not only good, but also has a wonderful spicy taste. The calorie content of this 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:

1. Boil the algae in a large amount of water, adding salt, pepper, bay leaf, 1 tbsp. To the liquid. l vinegar.
2. Chop the onion with thin half rings, pour over it with boiling water.
3. Add the vegetable to the strained cabbage, season the salad with sugar, the rest of vinegar, vegetable oil.
4. When the snack is infused for a couple of hours, treat it to your relatives.

From frozen seaweed

This delicious, incredibly healthy snack can be served not only on a regular table, but also on a festive table. It is not difficult to prepare a salad of frozen seaweed, you just need to marinate the main ingredient and chop the minor ones. To algae well soaked in spices, the component must be kept in them for at least 5 hours. Such a 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:

1. Defrost algae, rinse them, boil with the addition of citric acid, salt. This will take about 15 minutes (5 minutes before boiling and 10 minutes after).
2. Boil the remaining vegetables separately, except for cabbage (chop it raw). Chop them together with pickled cucumbers and mushrooms.
3. Combine the ingredients in a salad bowl, pour the products with oil, vinegar, season.
4. 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 meal that is ideal for a day snack or as a light dinner. In addition to excellent taste, the snack is of great benefit because it contains a lot of iodine and other valuable substances. Culinary experts advise serving a salad with rye toast or hot cheese sandwiches. How to cook seaweed salad with squid?

Ingredients:

• mayonnaise;
• canned corn - 100 g;
• fresh / canned sea cabbage - 150 g;
• boiled eggs - 2 pcs.;
• squid - 200 g.

Cooking method:

1. If after the purchase you decide to freeze the squids, then before cooking, they should be thawed in the refrigerator (it will take 8-10 hours).
2. Scalp the carcasses with boiling water - this will help to remove the skin more easily. With a knife, pry off the film and remove it from each squid, remove the chord, insides.
3. Boil the squid in salted water, allowing to boil for 3-4 minutes. After they should be cooled and cut into thin rings.
4. Cut the kelp, making it less long.
5. Rub the eggs on a fine grater.
6. Mix the ingredients, add strained corn, season the appetizer with mayonnaise, add salt.

With corn

Such a salad turns out to be fresh, piquant, in addition, it is extremely simple to cook. The set of components listed below helps to soften the peculiar taste of seaweed, which few people like to eat in their 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 cardiac ischemia should include a 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:

1. Divide the long algae into shorter strips.
2. Crab sticks, like eggs, should be cut into small cubes.
3. Put the food in a salad bowl, add the corn, season with mayonnaise / sour cream. Having decorated a salad with greens, you can treat them to your relatives.

Delicious seaweed salad - cooking secrets

You can combine kelp with refined seafood, as well as with the usual, everyday components for us. To prepare a salad with seaweed, you do not need to be an experienced chef, however, certain secrets can still be considered:

• if you want to make a seafood appetizer, 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 pre-filled with water;
• to make “spaghetti” out of large kelp leaves, cut the seaweed into 20 cm slices, then roll each roll and roll into thin strips;
• you can fill the appetizer with any sauces, including homemade / purchased mayonnaise, sour cream, fat yogurt, lemon juice, vegetable oil, balsamic vinegar, etc .;
• store the prepared salad in the refrigerator for no longer than 4-6 days.

Video