Sea kale salad is an extremely healthy and original dish that will decorate a festive feast and add bright colors to drab everyday life. The salad will be loved by all family members. It can be consumed by people who adhere to a diet and proper nutrition.
Seaweed salad with egg is very filling and healthy. It can be served at the children's table.
Ingredients:
- chicken egg – 6 pieces;
- canned seaweed – 470 g;
- onion – 1 piece;
- mayonnaise on quail eggs – 110 g;
- cow's butter – 13 g;
- salt to taste.
Preparation:
- Place chicken eggs in a deep saucepan, add cool water and cook for 7 - 9 minutes. Remove from boiling water, place in ice water and wait for eggs to cool. Peel, grate and mash.
- Peel the onion and chop into small slices. Pour into a hot frying pan greased with oil and fry for 2 - 3 minutes.
- Remove the canned seaweed from the jars, stir, and drain off excess water.
- Place cabbage, onion and grated eggs into a deep container. Pour quail egg mayonnaise on top. Mix all ingredients thoroughly with each other. Add 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 to be spicy and spicy, ideal for a men's 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.
Preparation:
- Rinse the seaweed under running water. Place in a plate, cover with cool water and place in a dark place for 5 – 7 hours.
- When the cabbage is saturated with water and swells, rinse it with warm water and place in a colander. Wait for excess liquid to drain.
- Remove the peel from the onion and chop it into thin half rings.
- Rinse the pork meat under running warm water and wipe with a paper towel. Cut the pork into 2.5 cm squares.
- Drizzle oil into a hot frying pan and add pork and onions. Fry, stirring gently, 9 – 12 minutes.
- Remove the husks from the garlic and chop into a paste.
- Add cabbage, garlic, soy sauce, salt and spices to the meat and onions in a frying pan. Close the lid tightly and simmer for 4 - 6 minutes over high heat.
- Reduce heat to low and simmer for another 22-24 minutes, stirring regularly.
Korean salad is served hot. To add some spice to the dish, you can add chopped pepper.
Salad with seaweed and mushrooms
Salad saturates the body with iodine and beneficial microelements. The dish is served with Jerusalem artichoke puree or cauliflower inflorescences.
Ingredients:
- dried seaweed – 110 g;
- fresh chanterelle mushrooms – 190 g;
- onion – 1 piece;
- sour cream – 140 g;
- salt to taste.
Preparation:
- Rinse the seaweed, add warm water and leave to swell for 5 – 7 hours.
- When the cabbage is saturated with moisture, rinse it again, put it in a saucepan, add cool water and cook for 8 - 11 minutes.
- Peel the onion and finely chop into long slices.
- Soak chanterelle mushrooms in warm water for 4 – 6 minutes, cut into thin oblong pieces.
- Place the onions and mushrooms on a greased hot frying pan. Fry for 11 – 13 minutes, stirring constantly.
- Cool all ingredients in a cool, dark place.
- Chop the cabbage, stir with mushrooms, onions and sour cream. Add salt.
The salad is ideal for a holiday feast. Served with black grain bread or garlic croutons.
Seaweed salad with squid and vegetables
The salad amazes with its 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.
Preparation:
- Remove the cabbage from the jar, drain off excess liquid, and place in a bowl.
- Rinse the cucumber under running warm water, cut off the stem, and chop into large cubes.
- Wash the pepper, remove the seeds, cut into thin half rings.
- Chop the olives into small squares or slices.
- Place cucumber, pepper, and olives in a bowl with cabbage. Mix all ingredients carefully.
- Squeeze the juice out of the lime. Mix it with olive oil.
- Season the salad with lemon-olive mixture. Add salt and pepper.
The dish turns out bright and juicy. It will fit perfectly into the summer menu, adding even more color to hot sunny days. The salad can be complemented with egg sauce and hot croutons.
Sea salad with crab sticks - step-by-step recipe
A dish for lovers of original and healthy cuisine. The salad goes well with stewed eggplants, Korean 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;
- cow's butter – 17 g;
- salt to taste.
Preparation:
- Remove the film from the crab sticks and chop into small squares.
- Peel the onion, chop it into half rings, and place it in a greased frying pan. Fry for 4 – 6 minutes, stirring thoroughly.
- Remove the shells from the eggs and chop finely.
- Rinse the green cilantro under running warm water and chop finely.
- Remove the canned seaweed from the jar, drain off the excess liquid and mash.
- Place cabbage, onions, crab sticks, cilantro and mayonnaise in a deep salad bowl. Gently stir all ingredients and add salt.
The salad will be tastier if you add canned saury or mackerel.
Ingredients:
- pickled seaweed – 330 g;
- carrots – 330 g;
- canned corn – 330 g;
- soy sauce – 55 g;
- olive oil – 55 g;
- salt and pepper to taste.
Preparation:
- Rinse the carrots under running warm water, remove the skin and cut into thin oblong slices.
- Wash the seaweed, cut it, mix with corn and carrots. Pour in soy sauce and place in a dark place for 27 - 37 minutes.
- Add oil, salt and pepper to a bowl. If necessary, you can use sour cream sauce or mayonnaise instead of butter.
Serve the salad with fried potatoes or stewed vegetables. Can also be used as an independent dish. Ideal with fruity sparkling drinks.
Sea kale salads saturate the body with nutrients and improve the functioning of the gastrointestinal tract. There are many variations, each housewife can choose exactly the one that her family will love.
Seaweed (kelp) is rich in various vitamins and microelements. First of all, iodine and phosphorus. In Asia, kelp leaves are not only dried, but also frozen, dried, salted and canned. When mixed with other products - vegetables, mushrooms, fish, meat, you get tasty and healthy salads. Fresh seaweed is pickled, made into soups, and stewed with pork or chicken. Dried kelp retains its quality because... vitamins and microelements are completely preserved in it. Dry seaweed is suitable for making soups and salads.
There are 64 recipes in the "Sea kale salads" section
Seaweed salad with egg, cucumber, carrots and apples
It is very useful to keep a jar of canned seaweed among your kitchen supplies. Supplementing it with pickled or pickled cucumbers, fresh carrots and an apple, we get a light salad with a slightly sweet note. To make the salad even healthier, replace...
Layered salad of beets, seaweed and sprat
The recipe for layered salad of beets, seaweed and sprat is distinguished by its original taste and ease of preparation. The recipe specifies dry seaweed, which is more convenient and easier to replace with ready-made canned one. This salad turns out quite cal...
Trying something unusual and at the same time saturating your body with an exhaustive list of vitamins and minerals is not difficult if you consume seaweed with enviable regularity. At domestic latitudes, not much is known about its endless benefits. But in the countries of the Rising Sun they consume kelp in large quantities and receive all the miraculous components that it possesses in abundance.
Unattractive at first glance, kelp contains a real treasure trove of useful substances. Sea kale salads have a spicy taste that can surprise even a knowledgeable gourmet. If you prepare everything correctly, you won’t be able to guess that the composition contains a representative of the deep sea. But such a salad will be a big hit among the guests.
The ubiquitous Chinese learned about how beneficial seaweed growing in the depths of the Barents and Sea of Japan is. It was they who experimented with them for many centuries as a panacea for many diseases. And they began to add it to food as a preventive measure, and only later did they realize that the taste of food, thanks to seaweed, becomes incredibly rich and rich. We should also learn to cook something unusual and tasty and treat ourselves to a new recipe.
Below are 6 different options for seaweed salads, choose any:
Seaweed salad with egg and crab sticks
Despite the simplicity of the ingredients, the taste of the dish turns out to be very interesting. It is very important that even children eat it with pleasure, while absorbing an enviable portion of iodine.
Ingredients:
- Sea cabbage – 300 grams.
- Selected egg – 4 units.
- Sweet corn - can.
- Crab meat - packaging.
- White onion - head.
- Mayonnaise sauce.
Yield of dish for 5 persons.
Cooking process:
1.Prepare the necessary products on a cutting surface.
2. Peel the white onion and cut into small squares.
3. Carefully cut the seaweed into strips 3-4 centimeters long.
4. Boil the eggs, cool, peel and chop.
5.Combine all prepared products and season with mayonnaise sauce.
Very piquant taste. If the salad is being prepared for children, then you should avoid using onions. In this case, it will turn out more tender and no less rich.
Be sure to watch our video recipe:
Bon appetit!
Seaweed and squid salad
Fans of healthy products and proper food will appreciate the proposed recipe. Not only does it contain an incredible storehouse of vitamins, but the taste of seaweed salad is impressive and very memorable.
Ingredients:
- Sea kale – 100 grams.
- Squid - a couple of pieces.
- Selected egg – 2 units.
- Green onion.
- Vegetable oil.
- Dill.
- Salt.
Serves the dish for 2 persons.
Cooking process:
1. Rinse the squid. Boil in salted boiling water for about 3 minutes. Pull it out. Remove entrails and skin.
2.Cut the carcasses into thin strips.
3. Boil the eggs, cool, peel and cut into cubes.
4.Drain the sea cabbage. Cut into strips 2-4 centimeters long.
5.Finely chop the green onions and dill.
6.Place all the ingredients in a salad bowl. Add salt, pour in vegetable oil and stir.
7.Let it sit for a while and sprinkle green onions and dill on top.
If desired, you can always add mayonnaise sauce to the seaweed salad. This will benefit the taste even more and help the kelp to open up more fully.
With carrots
Everyone without exception knows how healthy seaweed is. But not everyone can consume it in its pure form. In this case, it’s worth using a little trick and preparing a seaweed salad so that it not only has undeniable benefits, but is also incredibly tasty.
Ingredients:
- Carrots – 200 grams.
- Sea kale – 120 grams.
- Garlic - clove.
- Mayonnaise sauce.
Serves the dish for 2 persons.
Cooking process:
1. Prepare the required products on a cutting surface.
2. Carefully arrange the sea cabbage. Let it drain. Cut into small ribbons.
3. Peel the garlic. Pass through a press. Wash the carrots, remove all excess. Using a grater to prepare Korean carrots, chop them.
4.Assemble the cut ingredients.
5.Place in a deep bowl. Mix thoroughly, adding mayonnaise sauce.
6.If desired, you can add a few drops of lemon juice.
An incredibly healthy salad that can always come to the table. And the main thing is that he never gets bored.
In Korean
It is quite possible to give sea kale a special taste and successfully combine it with other products. Moreover, if such a seasoning as kimchi is used. It has already been used in Asian cuisine and produces first-class results. And the main thing is that due to the skillful combination of spices you can always get different tastes of the same dish.
Ingredients:
- Bell pepper – 2 pieces.
- Sea kale – 250 grams.
- White onion - head.
- Carrotel carrots are a root vegetable.
- Garlic - head.
- Vegetable oil – 3 tablespoons.
- Apple cider vinegar – 2 tablespoons.
- Sesame – 50 grams.
- Kimchi seasoning.
- Soy sauce.
- Sugar.
Yield of dish for 5 persons.
Cooking process:
1.Preheat the broiler. Pour in vegetable oil. Add sesame seeds. Fry until golden brown.
2. Peel the white onion. Cut into rings. Place on the roasting pan with the sesame seeds. Fry thoroughly until translucent.
3. Grate the carrots using a grater. Add to the rest of the ingredients in the pan.
4.Simmer until soft.
6. Cut the pepper into strips. Add to Dutch oven.
7. Strain the seaweed. Cut into long strips. Add to other products. Mix. Simmer for no more than 3 minutes.
8.Place on a plate. Add garlic passed through a press.
9.Add apple cider vinegar and soy sauce according to taste preferences. Stir.
10.It is important that all components come together well. Place in the refrigerator for 3-5 hours to soak.
This salad can be consumed on the second and even third day. Its taste will only benefit from this.
With eggs and corn
You can serve an original and incredibly tasty salad if you know what products to use initially. Tired of standard options? In this case, you can always turn your attention to seaweed. She can not only please, but also surprise.
Ingredients:
- Corn - can.
- Sea cabbage in marinade (kelp) – 120 grams.
- Select eggs - a couple of pieces.
- Boiled carrots are a root vegetable.
- Cucumber – 2 pieces.
- Mayonnaise sauce – 25 grams.
- Low-fat sour cream – 25 grams.
- Green onions.
- Salt.
Serves the dish for 3 persons.
Cooking process:
1.Chop the kelp thoroughly. Add diced boiled carrots.
2. Boil the eggs, cool, peel and chop into cubes. Rinse the cucumbers thoroughly. Cut into small squares. Add to other products.
3.Drain the corn and chop the onion. Add to other products.
4.Salt. Pour in mayonnaise and sour cream sauce. Mix.
5.Place in a salad bowl or use a cooking ring to arrange into neat portions and garnish with herbs.
An excellent holiday serving option. And the main thing is that absolutely everyone will be delighted with it.
With mushrooms
Sea kale salad can always be varied with all sorts of interesting products. With the right combination, the result will always be excellent. It is important to maintain balance.
Ingredients:
- Gouda cheese - 150 grams.
- Sea cabbage - 220 grams.
- White onion - head.
- Champignons - jar.
- Soy sauce – 30 milliliters.
- Homemade mayonnaise.
- Greenery.
Yield of dish for 4 persons.
Cooking process:
1.Assemble the required products on the cutting surface.
2. Wash the champignons, cut them, place them on a hot frying pan. Fry until fully cooked. Peel the onion, chop finely and cook until golden brown using a second frying pan.
3.As soon as the onion has acquired a golden color, add to the mushrooms.
4.Using a colander, remove the oil from the mushrooms.
5.Drain the sea cabbage. Cut into small ribbons.
6.Grate the Gouda cheese on a medium grater.
7.Mix mushrooms and seaweed in a deep salad bowl.
8.Pour in a couple of tablespoons of soy sauce.
9.Sprinkle with grated cheese.
10.Add homemade mayonnaise. Mix thoroughly.
11.Place in a beautiful salad bowl and serve.
Despite everything, the salad turns out very tasty and nutritious. That’s why you can’t eat a lot of it, although you really want to.
Video recipe:
Bon appetit!
Beneficial properties of seaweed
Seaweed has a beneficial effect on the thyroid gland. It is useful to everyone who has problems with it. To normalize blood composition, you also cannot do without it. The ability to bind and remove harmful substances is inherent in it like nothing else. Therefore, sea kale should be taken by people at risk of stroke. Regular consumption of kelp not only strengthens the walls of blood vessels, but also prevents the formation of blood clots. In addition, the level of cholesterol in the blood decreases noticeably. For the fair half of humanity, seaweed is also useful, as it normalizes the menstrual cycle and helps moderate pain on unfavorable days.
Another undeniable advantage is the low calorie content of the product. There are no more than 6 kcal per 100 grams. Therefore, kelp is included in many diets. It is an excellent base, saturates well and triggers intestinal motility. By consuming seaweed in sufficient quantities, you can not only improve your health, but also lose a fair amount of weight. You just need to do it correctly. Moreover, the beneficial properties are more fully revealed if you add olive or sesame oil to the salad. Residents of Japan have proven that this product should be consumed at least once a day to cleanse the blood and get a sufficient portion of iodine. At the same time, a fair share of toxins will be eliminated and your health will improve significantly.
Contraindications
Despite all the undeniable advantages, like all products, seaweed has a number of contraindications that can negatively affect the body and cause harm to it. A number of people should treat kelp with extreme caution.
The tendency to iodine intolerance is an indicator according to which such seafood should never be consumed. A predisposition to hypersensitivity also implies refusal of this product. Pregnant women can consume kelp only in minimal quantities, since significant reserves of iodine in the body can lead to abnormalities in the development of the fetus, which should be avoided in any way. Allergy sufferers are advised not to take this product, as are people with kidney and adrenal diseases. Diseases of the dermis and hyperfunction of the thyroid gland also imply a complete rejection of the product.
Harm from algae
Like all foods, seaweed should be consumed in moderation and never overdo it. Otherwise, peculiar signs of food poisoning may occur. At first glance, they are practically invisible, and only over time it becomes clear that the source of the problem is the kelp. Although, not exactly that, but those additives that are usually added during preservation. They lead to the fact that the work of the adrenal glands and liver increases by an order of magnitude. Therefore, it is worth purchasing a product for further consumption with a minimum amount of additives. And if you manage to become the owner of fresh algae, then it’s worth preserving it yourself and then you can only get benefits.
Seaweed salads are very healthy and tasty. Having learned to cook them correctly, you can delight your family with seafood tirelessly and they will be delighted every time.
Have you ever tried salad with seaweed and egg? We will present the recipe for this tasty, and most importantly, healthy and nutritious snack in this article.
There are several options for preparing this dish. Some people add boiled carrots to it, some add canned corn, and some add pickled cucumbers. In any case, such a snack has a low calorie content, and at the same time contains many macro- and microelements useful for our body.
Delicious salad with egg and seaweed
If you don’t want to make a great salad with seaweed and egg, the recipe with photo that we want to offer you will help you with this. For this dish we will need:
- sweet white onion (you can use red) - 1 pc.;
- pickled sea cabbage - about 230 g;
- low-calorie mayonnaise - 2 large spoons;
- large boiled eggs - 4 pcs.
Cooking process
Salad with seaweed and egg, the recipe for which we are considering, is prepared in a matter of minutes. The onion is peeled, chopped into thin half rings, and then squeezed vigorously (until limp). Add pickled seaweed, diced boiled chicken eggs and low-calorie mayonnaise to it. All products are mixed and infused in the refrigerator for ¼ hour.
The finished appetizer is served to the table in a small bowl along with a slice of bread and, if desired, you can add seasonings and spices to this salad. But this is only if you used not pickled, but
Prepare a nutritious salad with seaweed and egg (recipe)
Corn and carrots contribute to a more satisfying and nutritious snack. But first things first.
What products are needed to prepare a delicious salad with seaweed and egg? The recipe for this snack requires the following products:
Processing the ingredients
Before you prepare a tasty and healthy salad, you need to process all the components. Chicken eggs should be boiled and peeled. After grating them on a large grater, it is recommended to start processing the sweet purple onions. It must be peeled and cut into thin rings.
To make the salad tender, the chopped onion should be thoroughly mashed with your hands. If the taste of this vegetable does not suit you, then you do not need to use it for cooking. In this case, we recommend peeling the garlic cloves and crushing them.
You should also boil large carrots directly in their peels, then peel them and grate them on a large grater. As for the greens, they need to be finely chopped.
Preparing the salad
How should you form a salad with seaweed and egg? The recipe (the corn for such a snack should be sweet) for this dish requires the use of deep dishes. In it you need to place pickled seaweed, boiled grated carrots, chicken eggs, squeezed purple onions (if desired) and garlic cloves. To finish off the ingredients, add unbrined sweet corn, fresh herbs and low-calorie mayonnaise. By mixing the ingredients, you should get a very flavorful and nutritious salad. If you wish, you can add a little to it
We present a nutritious and flavorful snack to the table
How should you serve a salad with seaweed and egg? The recipe for this snack requires pre-cooling the dish. To do this, it must be placed in a container with a lid and placed in the refrigerator. After a couple of hours, the salad can be presented to the table. It is advisable to do this together with a slice of bread and a hot lunch. Bon appetit!
Festive salad with seaweed and egg (recipe)
And as you know, it’s good to have strong alcohol. However, this is too simple and banal. In this regard, we recommend using this ingredient to prepare a delicious salad. After all, preparing for the arrival of long-awaited guests, many housewives are wondering what kind of appetizer to make so that it goes well with alcoholic drinks?
For this dish we will need:
- pickled sea cabbage - standard jar (about 250 g);
- small spicy pickles - about 5 pcs.;
- medium eggs - 5 pcs.;
- Korean carrots - about 100 g;
- small white onion - 1 pc.;
- lemon juice or soy sauce - use for pickling onions;
- Fatty mayonnaise - add as desired.
Preparing the components
This salad is made very quickly, since it includes already processed ingredients. All that remains is to boil the chicken eggs and chop them into small cubes. You should also peel the white onion and cut it into half rings. If desired, you can soak it in lemon juice or soy sauce in advance.
As for pickled cucumbers, they should be removed from the brine and chopped into thin and long strips.
Forming the dish
It is very easy to form a sharp one. First, place the pickled seaweed in a deep bowl, from which all the juice should be drained in advance. To it you need to add chopped eggs, cucumbers, spicy carrots and onion half rings. After mixing the products with a spoon, they need to be flavored with mayonnaise and then put in the refrigerator. After 60-80 minutes, the salad will be completely ready to eat.
How to serve?
Having formed a spicy seaweed appetizer, it should be placed in a salad bowl and served to guests. It is advisable to eat this dish along with a hot lunch and a slice of bread.
Let's sum it up
Now you know how to make a salad with seaweed and egg. The recipe (we will tell you how many calories are in the appetizer later) for this dish may involve the use of different components. In addition to the above products, boiled meat, sausages and seafood are often added to this salad.
The calorie content of the snack depends on certain additives. The most dietary salad is the one prepared according to the first recipe. 100 g of this dish contains about 150 kcal. But this is only if it was prepared using low-fat sour cream instead of mayonnaise instead of pickled cabbage.
