Prepare a salad with seaweed. With eggs and corn

I want to treat myself and loved ones with something delicious as often as possible. Often there is not enough time for cooking. Salvation in this case will be presented, which are simple to make, but it turns out very tasty and healthy. Each recipe is special and does not require culinary skills, so absolutely everyone can cook delicious ones.

The combination of vegetables and tender kelp causes a standing ovation. All the best and delicious is collected in a simple dish. it turns out unusual, bright and saturated.

For a delicious salad with seaweed you need:

• 150 gr. canned kelp;
• 4 large eggs;
• 250 gr. potatoes;
• 150 gr. mayonnaise;
• 1/4 tsp salt;
• 1 carrot;
• 1/4 tsp pepper;
• 15 gr. dill.

Canned Seaweed Salad:

1. Wash the potatoes and carrots with a brush, then put them in a saucepan, pour water and boil.
2. Eggs are placed in another saucepan, boiled until a steep yolk, cooled. After cleaning and cutting into small squares.
3. The cooled roots are cleaned. Potatoes are cut into cubes, and carrots are rubbed on a grater.
4. A jar of kelp is opened, the brine is decanted and put into a salad bowl. If necessary, it is crushed into smaller strips.
5. All other products are laid out in the same salad bowl, mayonnaise and salt and pepper are added, mixed.
6. If desired, you can decorate with greens.

Advice: potatoes are a root crop, although unpretentious, but its preparation should also be treated with special attention. After cooking, the vegetable must be doused with cold water, otherwise it will “cook” already in the process of cooling and become crumbly.

Salads with canned seaweed

This is one of the simplest recipes, the most difficult process here is the preparation of eggs. With a minimum of effort, in just a few minutes, an amazing and excellently tasty dish appears on the table.

For a simple seaweed salad you need:

• 200 gr. seaweed;
• 1 head of onion;
• 1 large carrot;
• 2 large eggs;
• 50 gr. mayonnaise;
• 1 1/4 tsp salt;
• 35 gr. vinegar 9%;
• 1 st. l. Sahara.

Seaweed salads recipes simple:

1. Spread the cabbage in a colander and let the marinade drain. After the product is cut into strips of three centimeters in length.
2. Onions are peeled, washed and cut into thin strips.
3. The carrots are washed and peeled, after which the root crop is rubbed on a grater for Korean vegetables.
4. Pour water into a saucepan, add sugar and salt, then boil, remove from heat and add vinegar.
5. The resulting mixture is poured with chopped onions and carrots, covered with a lid until the brine has completely cooled.
6. The eggs are beaten, literally a spoonful of water is added to them and poured into a heat-resistant form, placed in the microwave for several minutes.
7. A pancake made from an egg is cut into strips as thin as possible.
8. Pickled onions and carrots are strained from the marinade, mixed with cabbage and chopped egg, a little salt is added, mayonnaise is poured, and everything is mixed.

Tip: you can simply boil the eggs and chop them finely, but it is the pancakes that will give the salad tenderness and airiness.

Marinated seaweed salad

It turns out that you can make not only sandwiches from sprats. Many salads are prepared with their participation, but this appetizer deserves special attention: it is easy to cook, it tastes amazing, and the aroma is stunning.

For a delicious seaweed salad you need:

• 150 gr. sprat;
• 300 gr. kelp;
• 250 gr. crab sticks;
• 2 large eggs;
• 120 gr. mayonnaise.

Salad from canned seaweed recipe:

1. The cabbage is removed from the jar, placed in a colander and washed, then dried, chopped and laid out in a salad bowl.
2. A jar of sprats is opened, the oil is drained, and the fish itself is crushed with a fork, spread to the cabbage.
3. The testicles are boiled for at least ten minutes, cooled in ice water, cleaned and cut into cubes.
4. Defrost, and then peel and finely cut the crab sticks.
5. All products are laid out in a salad bowl, seasoned with mayonnaise and mixed with a spoon.

Tip: kelp must be washed. This seafood is often mixed with grains of sand, which in a salad will turn out to be an unpleasant surprise and can even ruin your appetite.

Simple seaweed salad

Unusual but amazing. The dish is so perfect that it can act not only as an appetizer, but also as a full-fledged side dish for meat dishes. Another feature of the appetizer is the possibility of serving both cold and warm.

Would need:

• 300 gr. canned seaweed;
• 1 carrot;
• 1 beam head;
• 30 gr. oils;
• 1/4 tsp salt;
• 1/4 tsp pepper;
• 1/2 tsp coriander;
• 2 garlic cloves.

Simple seaweed salad:

1. The cabbage from the jar is transferred to a sieve so that the marinade stacks, washed and squeezed by hand.
2. Carrots are washed with a brush and peeled. After cleaning, tinder is grated for Korean vegetables.
3. Peel and cut the onion thinly.
4. First place the onion in the pan, pour in the oil and fry for a few minutes.
5. Then carrots, pepper, coriander and salt are added to the onion. In this composition, fry for 5 minutes with occasional stirring.
6. Garlic is peeled and grated, fine enough, rubbed.
7. After 5 minutes, cabbage with garlic is placed in the pan, everything is mixed and covered with a lid.
8. Lettuce simmers in a skillet for about 5 minutes.
9. The dish is served both hot and cold. This already depends solely on personal preference.

3 large eggs;

40 gr. celery stalks;

30 gr. lemon juice;

1 beam head;

60 gr. mayonnaise;

1/4 tsp pepper;

1/4 tsp salt.

Cooking step by step:

1. Seaweed from a jar is transferred to a colander, where it is thoroughly washed and rid of excess liquid. If necessary, grind into shorter strips.
2. Eggs are boiled in water, cooled, peeled and cut into cubes.
3. Onions are peeled, chopped into thin plates. If the taste is very sharp, then the slices are poured with boiling water, insisted for at least five minutes, then the water is drained and the mass is gently squeezed out.
4. Wash and finely chop the celery.
5. Shrimps are poured into a saucepan with already boiling water and boiled for about five minutes, after which they cool, if necessary, then they are also crushed. After that, they are attached to other products.
6. For dressing, a special sauce is prepared from lemon juice and mayonnaise. The products are mixed together, whipped and poured into the salad.
7. Add salt and pepper to the dish, mix and briefly place the snack in the refrigerator.

What is good about canned seaweed salads is the ease of preparation. The benefits of the main component have been known to everyone for a very long time. Dishes that contain kelp can be anything, but their taste invariably remains on top. With the right combination of products, even naughty children will delight in absorbing these masterpieces filled with benefits for their growing body.

Seaweed Salad with Egg - General Cooking Principles

Seaweed is one of the most useful gifts that came to us from the depths of the sea. Some people until today were sure that seaweed is a large head of cabbage that grows on the seabed. But, you will have to disappoint, this is not a head of cabbage, but seaweed that sprouts only in clean and unpolluted seas. Laminaria growing in the Japan and Barents Seas are considered especially useful. One may wonder: “Who came up with the idea to use such a hard-to-find product in cooking. Are there not enough types of cabbage on earth that people decided to turn to the sea distances? It turns out that for the first time the Chinese tasted kelp. Moreover, for many centuries, the Chinese have been discovering new properties and tastes of kelp not only in the field of cooking, but also in medicine: this algae contains almost the entire list of metals contained in the periodic table.

Salad from sea kale with egg - preparation of products and utensils

It is necessary to prepare seaweed salads with eggs all year round, and not only in the winter season, when there is a lack of vitamins. The availability of this ingredient allows everyone to prepare this easy, multivitamin meal. Today in cooking there are a lot of useful recipes based on kelp, which allows every gourmet to choose a dish that suits him in terms of the set of ingredients and the bouquet of flavors. The described seaweed salad with egg will become an additional variety of everyday feasts, but by including more exotic ingredients like shrimp or fresh vegetables in its composition, the dish can become a worthy part of a dinner party.

Seaweed Salad Recipes with Eggs

Recipe 1: Seaweed Salad with Egg

Healthy, spicy and fast - these are the adjectives that can describe this salad. In a matter of minutes, you can prepare a delicious side dish for a meat dish. For this salad, it is recommended to use pickled cabbage without spices and seasonings.

Required Ingredients:

• 2 tbsp. l. - rast. butter;
• 300 g - seaweed;
• 1 PC. - onion;
• 1 bunch. - green onions;
• 3 pcs. - eggs.

Cooking method:

If you have ready-made boiled eggs, then the whole process of preparing this quick seaweed salad with egg will take no more than a minute. So, take half the onion and cut into thin half rings. We release the seaweed from the packaging and send it immediately to the salad bowl, combine and mix with onions, which will also allow the onions to marinate a little. Next, peel the eggs from the shell and cut into squares or half rings. The green onion is chopped. We combine all the components and season with vegetable oil, you can also take olive oil.

Recipe 2: Seaweed Salad with Egg and Crab Sticks

The secret of this recipe is that canned corn with crab sticks slightly hide and soften the taste of cabbage, which many do not like in its pure form.

Required Ingredients:

• 300 g - kelp:
• 1 b. - corn;
• 1 PC. - onion;
• 2 tbsp. l. - mayonnaise;
• 3 pcs. - egg;
• 200 g - crab sticks.

Cooking method:

First, finely chop the onion and mix with pickled cabbage. If the algae is too long, you can cut them in several places.

Crab sticks are cut first across, and then into half rings, boiled eggs - into cubes. It remains to strain the juice from the corn and combine all the components. Dressing the salad with low-fat mayonnaise

Recipe 3: Seaweed Salad with Egg and Squid

If you suffer from a lack of iodine in the body, hurry up to include dishes with kelp in your diet. The combination of these two representatives of the deep sea - kelp and squid, allows you to cook an amazing salad!

Required Ingredients:

• 200 g - squid;
• 1 bunch. - parsley;
• 2 pcs. - carrot;
• 1 bunch. - Dill;
• 2 tbsp. l. - olive. butter;
• 1 PC. - onion;
• 300 g - cabbage;
• 1 st. l. - soy sauce;
• 2 pcs. - egg;
• 1 st. l. - rice vinegar.

Cooking method:

This salad will start with the preparation of squid. We clean the seafood from the skin, wash it, and boil the meat in lightly salted water. Then the meat is cut into strips. We boil the eggs, and we need raw carrots. We rub the vegetable on a grater, cut the eggs into cubes. The onion is chopped, pickled cabbage is chopped a little. It remains to connect everything. Mix rice vinegar with oil and soy sauce.

Recipe 4: Seaweed Salad with Egg and Korean Carrots

Guests are practically standing on the doorstep, and you don’t know what to treat them to. Salad of seaweed and Korean carrots is prepared instantly, so you can take this dish into service. By the way, kelp and carrots are the most commonly combined ingredients for salads.

Required Ingredients:

• 250 g - Korean carrots;
• 2 pcs. - canned cucumbers;
• 2 pcs. - egg;
• 250 g - kelp;
• 1 PC. onion;
• 3 art. l. - rast. butter;
• 1 pinch - red and ground pepper.

Cooking method:

We mix cabbage with carrots, we will also send finely chopped onions to them. Then cut the cucumbers into cubes and mix everything. Make dressing by mixing oil with peppers. Note that if in this case you can take not just seaweed, also cooked in Korean. Believe me, the taste of the salad will be significantly enriched.

Recipe 5: Seaweed Salad with Egg and Beans

We will offer another version of the salad, in which beans are used in addition to the egg. The cooked garlic sauce can add piquancy and spiciness to the salad, and the dish itself will turn out to be very nutritious.

Required Ingredients:

• 250 g - cabbage;
• 1 b. - canned beans;
• 3 pcs. - eggs;
• 1 PC. - pickled cucumber;
• 3 art. l. - mayonnaise;
• 3 tooth - garlic.

Cooking method:

Despite the fact that the recipe indicates canned beans, it can be replaced with any other varieties and types of beans. Drain the liquid from the beans and mix with cabbage. We send them eggs, cut into half rings and cucumbers, chopped into cubes. In mayonnaise, you can squeeze a clove of garlic.

Seaweed salad with egg - secrets and tips from the best chefs

The given salads with kelp are just a drop in the ocean of all salads and dishes that can be prepared from seaweed. As mentioned above, cabbage can be bought ready-made in any supermarket - with the necessary taste, spices and dressings. However, you can cook seaweed on your own, which will later be used in the preparation of salads. So, we take dry algae and boil for a couple of minutes in salt water. Then we remove the cabbage, season with dry herbs and spices, you can add a little garlic. The plus is that you can give the necessary flavor to seaweed yourself. Cook tasty and healthy! With kelp it's easy!

Budget, non-trivial, fresh and healthy - this is how you can describe a seaweed salad with an egg in a few words. However, this is not all the advantages of the proposed snack. In addition, such mixes, which you can always dilute with pickles or fresh cucumbers, herbs, shrimp or other seafood, are prepared for “one-two-three”. It's very simple. So the recipes for such snacks will be indispensable for hostesses who do not have much time for a long fuss at the stove. At the same time, in such culinary combinations, the maximum benefit for the body.

Salad with seaweed, eggs and crab sticks

Sea kale (kelp) is a product that is considered not very tasty and not very presentable, but in vain. It contains many useful properties. For example, the presence of iodine and vitamin B12 can improve the functioning of many body systems.

Cooking time - 15 minutes.

The number of servings is 4.

Ingredients

To make a salad with seaweed and egg according to the recipe given here, you need:

• ready-made seaweed - 200-250 g;
• boiled eggs - 4-5 pcs.;
• crab sticks - 6-7 pcs.;
• canned corn (you can use cooked fresh) - 1 jar;
• onion - 1 pc.;
• mayonnaise - 3-4 tbsp. l. (you can add a little more);
• salt and pepper - to taste.

Cooking method

Making a seaweed salad with mayonnaise is incredibly simple. And the original taste will pleasantly surprise you.

1. Prepare all foods.

1. Onions must be cut into small cubes, and to remove bitterness from it, pour boiling water and let stand for 5-7 minutes. We also cut the eggs into cubes, but a little larger in size. Also chop the crab sticks.

Note! At this stage, you can add the onion if it is infused properly. (If little time has passed, add it last).

1. Gradually add corn to the salad, and then seaweed. Thoroughly mix the products together so that they are evenly distributed. We take salt and pepper to taste, if desired, you can add a little spice.

1. Before serving, season with mayonnaise. If the salad seems dry, you can add another 1-2 tablespoons of mayonnaise. Mix all components again thoroughly.

The dish is ready and ready to serve. Bon Appetit!

Salad with seaweed, egg and shrimp

An unusual but delicious salad with seaweed with egg and shrimp is prepared simply, but it can pleasantly surprise your loved ones at the festive table. Nowadays, you can find the ingredients for it in any grocery supermarket. In addition, such an appetizer does not harm your figure, which is also very valuable.

Cooking time - 25 minutes.

The number of servings is 3.

Ingredients

So, to prepare this wonderful salad you will need:

• frozen shrimp - 400 g;
• boiled eggs - 3 pcs.;
• sea ​​cabbage - 300 gr.;
• pepper, mayonnaise and salt - to taste.

Cooking method

The preparation of this delicious culinary mix is ​​quite simple and unpretentious. To make everything perfect, you need to follow the step-by-step recipe with a photo.

1. Prepare all necessary products.

1. Salt and pour boiling water over the shrimp.

1. After thorough cooking, the eggs are cut into cubes.

1. Drain the water from the shrimp and clean, then cut, but not all. We will leave some to decorate the salad itself before serving.

1. To mix the salad and its dressing, we need a deep form into which eggs, shrimp and seaweed are sent.

1. It remains only to add mayonnaise, hot pepper and salt to your taste to the salad. That's all: you need to mix the components thoroughly - and you can treat households and guests.

Note! Shrimp set aside at the beginning of cooking are used as a decoration. If you wish, you can decorate the appetizer with mayonnaise on top.

Bon Appetit!

Exquisite salad with seaweed and eggs

It would seem, can a salad with seaweed and ordinary eggs turn out to be exquisite? Yes, if you use this photo recipe.

Cooking time - 45 minutes.

The number of servings is 4.

Ingredients

Required salad ingredients:

• seafood - 150 g;
• vegetable oil - 30 ml
• dry seaweed - 50 g;
• onion - 1-2 pcs.;
• quail eggs - 10 pcs.;
• lemon - 0.5 pcs.;
• soy sauce - 30 ml;
• sesame seeds (seeds) - 2 tbsp. l.

Cooking method

Compliance with the rules of a healthy lifestyle puts a strict framework on the diet. This does not mean that all food should be tasteless. One of these pleasant exceptions is a salad with sea kale, in the recipe of which, in addition to the main component, there are other useful components.

1. Prepare the necessary products. Place the washed cabbage in a container with salted water and put to boil. Before boiling, foam will float to the surface, which must be collected with a slotted spoon. Screw the burner on low heat and cook the cabbage for half an hour. After cooling, cut into 2-3 cm lengths.

1. Chop the onion into thin half rings and knead lightly.

1. Rinse the prepared seafood, place in a separate container and pour boiling water over it. Boil for no more than 3 minutes over medium heat. After the sea cocktail has cooled, its components must be very finely chopped.

1. Combine kelp with onions, pour soy sauce and vegetable oil. Squeeze the juice of half a lemon. Add salt to the resulting mixture, if the taste of all components so requires.

1. Halves of boiled quail eggs, cut lengthwise, send to the mixed ingredients.

1. Add sesame seeds and mix well.

On a note! If desired, you can leave a few quail eggs and a handful of sesame seeds to decorate the salad in a festive dish.

Ready!

Cooking Tricks: How to Prepare Seaweed for Salad

To make the salad tasty and tender, kelp must be properly prepared. If in ancient times sea kale was usually used for treatment or self-care, today it is actively used in cooking. The whole point is that they learned how to process it correctly. In supermarkets, you can find this product in frozen and dried form. Seaweed is often sold as canned food. Take note of some culinary tricks that will help you properly prepare the product for adding to the salad:

1. If you decide to use fresh kelp to prepare the salad, then you will need to rinse it very thoroughly. Use a wide saucepan or a large basin for this. Then be sure to transfer the seaweed to a sieve or colander. This will allow excess water to drain off the product. Also keep in mind that algae are very long. To make them look good in a salad or snack and be convenient to eat, you will need to cut the kelp into small pieces.

1. It is equally important to remember that fresh algae are not eaten. They must be welded. To do this, seaweed is transferred to the pan. It must be poured with cold water and sent to the stove. Laminaria will need to be brought to a boil and cook for about 5 minutes. Then the brine is drained and the product is filled with new water. Laminaria should be brought to a boil again and boiled again for 5 minutes. When the re-cooking is completed, the seaweed must be washed with cold water and cooled in natural conditions. Next, the product is cut into strips, like noodles. Only after such preparatory work, sea kale can be used to prepare a variety of salads, snacks and even soups.

On a note! During cooking, the algae will emit a very distinct smell of iodine. Don't be scared - it's normal. You can get rid of a specific smell only through pickling or canning.

1. If you decide to use a dried semi-finished product from kelp to make a salad, then you won’t be able to avoid the preparatory work either. In advance (about 12 hours or all night), you need to shift the seaweed into the water. You will need to wait for the algae to swell, after which they are washed very thoroughly in running water. You will also need to boil the products. This will take you at least 20 minutes.

Video recipes

If it’s new for you to cook a salad with sea kale and an egg, seasoning this whole gastronomic extravaganza with mayonnaise, then use the video recipes. They will help you do everything right and not forget anything:

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:

1. 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.
2. Free the onion from the husk, chop into small slices. Pour into a greased hot frying pan and fry for 2-3 minutes.
3. Remove canned seaweed from jars, stir, drain excess water.
4. 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:

1. Rinse the 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 it in a colander. Wait for excess fluid to drain.
3. Free the onion from the husk, chop into thin half-rings.
4. Rinse pork meat under running warm water, wipe with a paper towel. Cut the pork into 2.5 cm squares.
5. Drizzle oil on a hot frying pan and put the pork and onions. Fry, stirring gently, 9 to 12 minutes.
6. Release the garlic from the husk, grind into a mushy mass.
7. 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.
8. 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:

1. Rinse the seaweed, pour warm water over it and leave to swell for 5-7 hours.
2. 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.
3. Peel the onion from the husk, finely chop into long slices.
4. Soak chanterelle mushrooms in warm water for 4-6 minutes, cut into thin oblong sticks.
5. Throw onions and mushrooms into a greased hot frying pan. Fry for 11 - 13 minutes, stirring constantly.
6. Cool all ingredients in a dark cool place.
7. 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:

1. Remove the cabbage from the jar, drain the excess liquid, place in a bowl.
2. Rinse the cucumber under running warm water, cut off the stalk, chop into large cubes.
3. Wash the pepper, free from seeds, cut into thin half rings.
4. Chop the olives into small squares or slices.
5. Put cucumber, pepper, olives in a bowl with cabbage. Mix all ingredients gently.
6. Squeeze juice from lime. Mix it with olive oil.
7. 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:

1. Release the crab sticks from the film, chop into small squares.
2. 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.
3. Free the eggs from the shell, finely chop.
4. Rinse coriander greens under running warm water, finely chop.
5. Remove canned seaweed from the jar, drain excess liquid and mash.
6. 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.

Serve with garlic croutons and cheese sauce.

Original salad with seaweed and corn

The dish is obtained with a spicy aftertaste and a 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 running warm water, remove the skin and cut into thin oblong slices.
2. Rinse seaweed, cut, 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 a bowl. If necessary, instead of butter, you can use sour cream sauce or mayonnaise.

Salad served with fried potatoes or stewed vegetables. It can also be used as an independent dish. Ideal with fruity sodas.

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

A delicious and healthy salad of sea kale with an egg is prepared in just 5 minutes if you boil a hard-boiled chicken egg in advance. This dish goes well with a side dish or meat, fish dish. Seaweed is rich in iodine and other useful vitamins and minerals, so it is recommended even for children from 5-6 years old.

Ingredients

• 150 g seaweed
• 1 boiled chicken egg
• 3-4 stalks of green onions
• 1–1.5 st. l. mayonnaise of any fat content
• salt and pepper to taste

Cooking

1. Boil the egg hard-boiled, cool, as usual, in cold water. We open the package with seaweed and salt the marinade from it. Or just salt the marinade if the cabbage is purchased by weight. Put the seaweed in a deep container (for example, a bowl).

2. Cut the peeled egg into small cubes and add it to the cabbage (you can also use quail eggs, then cut them into quarters or in half). Salt and sprinkle with ground black pepper to taste. If the dish will be eaten by children, then do not take black pepper and use mayonnaise with a minimum fat content.

3. Add chopped green onion stalks to the container.

4. Put the mayonnaise in a container, gently mix everything, trying not to turn the egg slices into porridge.