Any variation of salad with seaweed and crab sticks is kneaded as easily and quickly as possible. Most of its ingredients do not require boiling, frying or other preliminary preparation. Simply mix them together, add dressing and you can enjoy the interesting taste of the resulting appetizer.

Salad with seaweed, crab sticks and eggs

The composition of the components:

  • sea ​​kale - 300 - 330 g;
  • boiled large eggs - 4 - 5 pcs.;
  • juicy crab sticks - 300 - 330 g;
  • onion head;
  • salted mayonnaise sauce.

We cook sequentially:

  1. At the first stage, shorten the pickled cabbage. It is more convenient to do this by applying cooking scissors.
  2. Cool eggs, clean. Next, randomly grind the product. You can use a knife or grater for this.
  3. Chop the white onion very finely.
  4. Cut the fish fingers into medium slices about the same size.

Mix seaweed, crab sticks, eggs and other ingredients in a common bowl. Season with salted sauce.

With corn

Product Composition:

  • grains of canned corn - 6 - 7 dessert spoons;
  • thawed crab sticks - 100 - 150 g;
  • sea ​​kale (canned food) - 1 tbsp .;
  • salad red / yellow pepper - ½ pcs.;
  • strong fresh cucumber - 1 pc.;
  • salted olive oil - for dressing.

We cook sequentially:

  1. If the pickled cabbage from the jar is very salty, it should be washed with running water. Next - you can cut the product with culinary scissors so that it is more convenient to eat in a salad.
  2. Squeeze the corn from the liquid. Cut the cucumber into large cubes.
  3. Chop lettuce quite coarsely. The main thing is to first cut off the stalk from the vegetable and remove all seeds from the inside.
  4. Cut thawed sticks into medium slices.
  5. All send to the common dishes.

Pour the finished salad with salted oil. If desired, you can use any other sauce.

Cooking with peas

The composition of the components:

  • sea ​​kale - 300 - 350 g;
  • juicy crab meat - 200 - 250 g;
  • peas (pickled, green) - 1 small jar;
  • mayonnaise sauce and salt to taste.

We cook sequentially:

  1. Briefly cut the cabbage with scissors.
  2. Chopped crab meat arbitrarily. The larger its pieces, the more vivid the taste of the product will be in the salad.
  3. Drain the liquid from the peas.

Combine the products declared in the recipe. Add salt to taste and season with mayonnaise sauce.

Read also: seaweed - benefits and harms, medicinal properties

Puff salad with seaweed and crab sticks

The composition of the components:

  • pickled seaweed - 200 - 230 g;
  • crab sticks - 300 - 330 g;
  • Korean carrot - 100 g;
  • boiled eggs - 3 to 4 pcs.;
  • dry long rice - 50 g;
  • salted mayonnaise sauce.

We cook sequentially:

  1. Cook cereals until cooked. Rice should become soft, but not turn into porridge.
  2. Put the finished cereal in the first layer on a plate, coat with sauce.
  3. Squeeze out canned foods from excess marinade. Optionally shorten the straws of the ingredients.
  4. Put seaweed on top of rice.
  5. Then arrange large pieces of crab sticks. Grease again with sauce.
  6. Last add prepared Korean carrots and grated eggs. These layers are flavored with sauce to taste. It is better to leave eggs without it, so that the upper part of the snack is fluffy and airy.

Ready puff salad must be sent to cool to insist.

With squid

Product Composition:

  • boiled eggs - 4 - 5 pcs.;
  • seaweed in the marinade - 300 - 350 g;
  • salted mayonnaise sauce;
  • squid - 250 - 300 g;
  • crab sticks - 200 - 230 g.

We cook sequentially:

  1. To clear the carcass of seafood from all unnecessary. Dip the squid meat for 3 minutes in boiling water. Cool the product and cut into medium strips.
  2. Clean crab sticks from films. Chop thin long sticks.
  3. Cool the eggs. Grind them with a grater with the most voluminous divisions.
  4. Squash the cabbage from excess moisture. If desired, cut it to make it more convenient to eat in a ready-made salad.

Connect everything in a common container. Pour in salt sauce and mix well.

How to cook with green peas

The composition of the components:

  • sea ​​kale - 300 - 350 g;
  • white fish fillet - 250 - 270 g;
  • crab sticks - 1 pack;
  • frozen green peas - 1 tbsp .;
  • boiled eggs - 4 pcs.;
  • mayonnaise sauce with salt - to taste.

We cook sequentially:

  1. For snacks, cabbage from cans that are sold in any supermarket is well suited. The salad is not salted and does not need to be pre-washed.
  2. Send pitted white fish fillet to salted water and cook. Cool the finished product and disassemble it directly with your hands into small pieces. You can even use budget pollock for such a recipe.
  3. Send green peas directly in frozen form to boiling water (in a separate pan). Cook for 3 to 4 minutes, then immediately rinse with boiling water. This is necessary in order to preserve its bright appetizing color.
  4. Chop the crab sticks into pieces. Grind cooled eggs as well.
  5. Mix everything in a common bowl.

Season the finished appetizer with salted mayonnaise sauce.

Salad: seaweed, crab sticks and cucumber

Product Composition:

  • pickles - 2 pcs. (medium);
  • sea ​​kale - 250 - 300 g;
  • mayonnaise sauce and salt to taste;
  • crab sticks - 1 pack.

We cook sequentially:

  1. Chop the pickles in small cubes. Squeeze excess fluid from them.
  2. Mix vegetable slices with seaweed.
  3. Add medium or large pieces of crab sticks.

Top up with salted mayonnaise sauce. Mix well.

Instead of mayonnaise, other sauces can be added to a salad of crab sticks and seaweed. For example, "Tartar" or sour cream with garlic and spices.The dietary version of the salad is better to season with ordinary oil.

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