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 - A Simple and Healthy Recipe

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.

Read also: seaweed - benefits and harms, medicinal properties

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.

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