A simple and delicious seaweed salad recipe. Salad with sea cabbage and egg.

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Sea kale or kelp seaweed is a very rich product rich in vitamins, minerals, and the most valuable microelements. Pure-looking seaweed has a specific taste that not everyone likes. And the salad from seaweed with egg is eaten with satisfaction.

As you might have already guessed, kelp seaweed has a specific taste and aroma, so not everyone can eat such a snack in its original form. To add variety to your daily diet and get the maximum amount of bark from seaweed, make a salad with seaweed and egg. The calorie content of this herb varies from 60 to 70 kilocalories per 100 g dose, and in addition, as a dressing, the oil of the pine tree is refined.

Note! Sea kale has a high concentration of iodine. In addition, kelp seaweed is enriched with vitamins of various groups, acids, microelements and macroelements.

Stock:

• 0.2 kg seaweed;
• 1 watch tooth;
• 1 sweet bell pepper;
• 1 tbsp. l. homemade mayonnaise;
• 0.2 kg crab sticks;
• 3 pcs. chicken eggs;
• 1 tsp. sesame oil.

Preparation:

"Sea Bottom"

A savory salad of seaweed with egg can be prepared with additional seafood. This kind of snack food in the culinary world has taken away its original name “Sea Bottom”. A salad made from seaweed will become a perfect addition to the Christmas table. It’s also not a good idea to forget about its supernatural value and low food value.

Stock:

• 0.2 kg of pickled kelp;
• 100 g pickled octopus;
• 150 g canned mussels;
• 1 apple;
• 2 pcs. chicken eggs;
• 0.1 kg canned dessert corn;
• for 1 tbsp. l. sweet mustard and yogurt;
• 1 tbsp. l. mayonnaise;
• head of red onion.

Preparation:

1. To start eating, you need to go to the supermarket and get some canned mussels, Korean-style seaweed and octopus.
2. We are preparing a mixture of ingredients. Licorice mustard can be replaced with Dijon.
   
3. Let's prepare salad dressing.
4. In a warm bowl, combine natural yogurt, mustard and mayonnaise.
   
5. We open a jar of marinated octopus meat.


6. Open the jar of pickled mussels. Similarly, strain the marinade and add it to the dressing.
   
7. Mix all ingredients well until the mixture has a uniform consistency.
   
8. We peel the apple from the skin, remove the stems and webbing.


9. At the sight of the rings, we place Korean sea cabbage on a plate.


10. Place apple slices in the center.
11. Sprinkle them with freshly squeezed lemon juice so that the apple pulp does not darken.
    
12. Detailed seafood is placed on top. You can add other flavors at your own discretion.
    
13. Hard-screw the eggs, peel them and detail them.
14. The head of the red cybul is cleaned and shaken into a ring shape.
15. Add to the salad.
    


16. Add juice to canned dessert corn.


17. Place hard-boiled eggs on top.
18. We decorate the salad in an original way and serve it to the table.

Day of Neptune the Cook

Salad with seaweed, egg and cucumber will complement your home menu. If you like to experiment and experiment, add squid fillet to the salad. Of course, it’s easier to take a canned product, but it’s tastier to cook squid meat.

Important! Gut the squid carcasses first and then boil them in boiling salted water. Cooking time varies from 3 to 5 pieces, depending on the size of the squid. Please remember that seafood digestion is like gum.

Stock:

• 5 items. squid carcasses;
• head of the cibul;
• 1 tsp each Cucumber sand with 9% concentration;
• 3 pcs. chicken eggs;
• for relish;
• 50 ml mayonnaise;
• 1 fresh cucumber;
• 200 g seaweed.

Preparation:

1. We cleanse the cibulin and shake it into a ring shape.
2. The sliced ​​cibul is placed in a bowl.
3. Let's add some cucumber sand.
4. We pour the dill with dill so that the liquid covers the entire surface of the vegetable.
5. We cover the dishes with a lid and leave the cibul to marinate for a quarter of a year.
6. Squid carcasses are cleaned, gutted, and rinsed thoroughly under running water.
7. We pour filtered water into the saucepan.
8. When it starts to boil, add salt and add squid carcasses.
9. We boil the seafood, cool it and cut it into medium pieces.
10. Hard boil the eggs.
11. Once the boiled eggs are cooled, peel them and trim them.
12. Fresh cucumber is washed, dried, and cut into cubes or mixtures.
13. Combine all the ingredients for the salad in a deep bowl.
14. Add marinated tsibul and mayonnaise.
15. Mix everything well.
16. This salad can be decorated with greens.

It couldn't be simpler!

With a minimal set of ingredients you can prepare a light, fresh and cinnamon salad. Choose sir according to your powerful judgment, immersing yourself in the special taste of similarity. To enhance the taste, add Korean-style carrots. Shvidshe write down the recipe.

Stock:

• chicken eggs – 1 pc.;
• 50 g solid siru;
• seaweed cabbage – 0.25 kg;
• 1 tbsp. l. homemade mayonnaise.

Preparation:

1. We boil a hot chicken egg.
2. Cool it in a container with cold water.
3. We remove the scallop and trim the egg into a large third.
4. Grate the hard cheese.
5. Add seaweed cabbage to the salad bowl.
6. Add a detailed egg and hard cheese.
7. Season the salad with mayonnaise and mix well.

Salad with seaweed is a superbly cinnamon and original herb that will color the Christmas table and add bright colors to everyday life. The salad will be loved by all family members. This can be achieved by people, how they manage their children and eat the right food.

Salad of seaweed with egg is very rich and brown. Yogo can be served to a child's table.

Ingredients:

• chicken eggs - 6 pieces;
• canned seaweed cabbage - 470 g;
• tsibulya – 1 piece;
• mayonnaise with quail eggs – 110 g;
• Oliya vershkove kor'yache - 13 g;
• salt for relish.

Preparation:

1. Place chicken eggs in a deep saucepan, cover with cold water and cook for 7 - 9 eggs. Winyat z|iz| sprinkle some sprinkling, put water in the krizhana and simmer until the eggs cool. Peel, grate, and simmer.
2. Hull the cibul and cut into small pieces. Visipati on smashchenu|smazati| oil|mastil| bake a frying pan and grease it with 2 - 3 hvilini.
3. Take the canned seaweed cabbage from the jars, stir, add water.
4. Place cabbage, tsibul and grated eggs in a deep container. Pour mayonnaise on top of the quail eggs. Carefully mix all ingredients one by one. Add salt for the eggplants.

You can replace mayonnaise with sour cream sauce or fresh tops. It is recommended to serve the herb, garnished with crane berries or cilantro.

Korean cooking recipe

The herb is spicy and hot, ideal for a man or a cotton dish. Can be served with boiled potatoes or rice.

Ingredients:

• dried seaweed cabbage - 110 g;
• tsibulya – 1 piece;
• pork meat - 190 g;
• Olive oil – 45 g;
• soy sauce – 65 g;
• chasnik – 4 cloves;
• salt and pepper for the taste.

Preparation:

1. Rinse sea cabbage under running water. Place in a plate, cover with cold water and leave in the dark for 5 - 7 years.
2. Once the cabbage is saturated with water and swollen, rinse it with warm water and place it on a tray. Finish the glass of your homeland.
3. Loosen the tsibul from the shell and sprinkle with thin fillings.
4. Rinse the pork meat under a stream of warm water and wipe with a paper cutter. Cut the pork into 2.5 div squares.
5. Drizzle butter onto a baked frying pan. and add pork and cibul. Lubricate, stirring gently, 9 - 12 minutes.
6. Mix the chasnik into a paste and form into a porridge-like paste.
7. In a frying pan, add cabbage, chasnik, soy sauce, salt and spices to the meat and tsibul. Cover tightly with a lid and extinguish for 4 - 6 minutes over high heat.
8. Reduce the fire to a minimum, extinguish for another 22 - 24 hours, stirring regularly.

Korean-style salad is served to the table in front of a hot dish. To add extra heat, you can add some pepper.

Salad with sea cabbage and mushrooms

Lettuce saturates the body with proteins, iodine and bark microelements. Serve the herb, additional Jerusalem artichoke puree and cauliflower blossoms.

Ingredients:

• dried seaweed cabbage – 110 g;
• fresh chanterelle mushrooms – 190 g;
• tsibulya – 1 piece;
• sour cream – 140 g;
• salt for relish.

Preparation:

1. Wash the sea cabbage, add warm water and let it swell for 5-7 years.
2. If the cabbage becomes wet, rinse it, put it in a saucepan, cover with cold water and cook for 8 - 11 cabbages.
3. Peel the tsibula and mince it with long slices.
4. Soak chanterelle mushrooms in warm water for 4 - 6 pieces, cut into thin, thick slices.
5. Place the zibula and mushrooms on a greased, baked frying pan. Grease 11 - 13 quilins, stirring gradually.
6. Cool all ingredients in a dark, cool place.
7. Chop the cabbage, mix with mushrooms, tsibule and sour cream. Salt it.

The salad is ideal for a Christmas feast. Served with black grain bread or chasnik croutons.

Salad with seaweed, squid and vegetables.

The salad impresses with its uniqueness and taste. It will please seafood lovers.

Ingredients:

• canned seaweed cabbage – 190 g;
• fresh cucumber – 1 piece;
• fresh bell pepper - 1 piece;
• canned olives – 60 g;
• canned squid in olive oil – 135 g;
• lime – 1 piece;
• Oliya Roslinna – 50 g;
• salt and pepper for the taste.

Preparation:

1. Drain the cabbage jars, pour out the food, place in a bowl.
2. Rinse the cucumber under a stream of warm water, cut off the stem, and cut into large cubes.
3. Mash the pepper, drain, cut into thin slices.
4. Grate the olives into small squares or slices.
5. Place cucumber, pepper, and olives in a bowl before the cabbage. Mix all ingredients carefully.
6. Z lime vidavit s_k. Mix it with olive oil.
7. Season the salad with lemon-olive sauce. Add salt and pepper.

Strava vihodit yaskrava ta sokovita. It will fit perfectly into the summer menu, adding even more flavor to the hot, sleepy days. The salad can be supplemented with egg sauce and hot croutons.

Sea salad with crab sticks - crab recipe

Strava for lovers of original and cinnamon cuisine. The salad goes well with stewed eggplants, Korean-style carrots and greased cowbass.

Ingredients:

• tsibulya – 1 piece;
• crab sticks – 120 g;
• canned seaweed cabbage – 220 g;
• olive mayonnaise – 120 g;
• eggs – 3 pieces;
• cilantro – 16 g;
• Oliya vershkove kor'yache - 17 g;
• salt for relish.

Preparation:

1. Melt the crab sticks from the melt and cut into small squares.
2. Loosen the cucumber, roll it with squash, and place it on a greased frying pan. Grease 4-6 quilins, stirring thoroughly.
3. Scoop eggs and chop finely.
4. Rinse the cilantro greens under a stream of warm water and chop finely.
5. Canned seaweed cabbage with|iz| banks, anger the homeland and rip off.
6. In a deep salad bowl, add cabbage, zucchini, crab sticks, cilantro and mayonnaise. Gently stir all ingredients and add salt.

The salad will be tasty if you add canned saury or mackerel.

Serve strawberry with chasnik croutons and syringe sauce.

Original salad with seaweed and corn

It comes out with a spicy taste and unique aroma. You can decorate the salad with orange slices or basil leaves.

Ingredients:

• marinated seaweed cabbage – 330 g;
• carrots – 330 g;
• canned corn – 330 g;
• soy sauce – 55 g;
• Olive oil – 55 g;
• salt and pepper for the taste.

Preparation:

1. Rinse the carrots under a stream of warm water, remove the skins and cut into thin, thick slices.
2. Wash the sea cabbage, cut it, mix it with|iz| corn and carrots. Pour in soy sauce and place in the dark for 27-37 minutes.
3. Add olive oil, salt and pepper to the bowl. If necessary, you can replace the oil with sour cream sauce or mayonnaise.

Serve the salad with greased potatoes or stewed vegetables. You can live it as an independent herb. Ideally enjoyed with fruity carbonated drinks.

Salads with sea cabbage saturate the body with living substances and improve the functioning of the intestinal tract. In any case, the gentleman's skin can choose the one that his family likes.

Seaweed salad with egg - basic cooking principles

Sea cabbage is one of the most beautiful gifts that came to us from the depths of the sea. Until today, many people have been singing that sea cabbage is a great pumpkin, as it grows on the seabed. Well, you might be confused by the fact that it’s not the seaweed, but the seaweed, which can only grow in clean and unpolluted seas. Laminaria are especially favored as brown ones because they grow in the Japanese and Barents seas. You can ask yourself: “Who had the idea of ​​​​using such an important product in the culinary industry? Are there not enough types of cabbage on earth, why would people want to go wild at sea?” It turns out that the Chinese were the first to try kelp for relish. Moreover, for centuries, the Chinese have been discovering new powers and the tastes of kelp not only in the field of cooking, but also in medicine: this seaweed contains almost the entire list of metals that are included in the periodic table.

Seaweed salad with egg - food preparation and dishes

It is necessary to prepare seaweed salads with eggs all day long, and not only during the winter season, if there is a shortage of vitamins. The availability of this ingredient allows the skin to prepare this light, multivitamin herb. Today in cooking there are a lot of brown recipes based on kelp, which allows the skin gourmet to choose a herb that suits him for a set of ingredients and a bouquet of relishes. Descriptions of seaweed salad with eggs will provide additional variety to everyday dishes, but if you include more exotic ingredients, such as shrimp or fresh vegetables, grass can become a tasty part. and evening.

Recipes for seaweed salad and egg

Recipe 1: Seaweed salad with egg

Brown, spicy and sweet – these are the words that can be used to describe this salad. While treating the beef, you can prepare a savory side dish before the meat seasoning. For this salad, it is recommended to use pickled cabbage without spices or seasonings.

Required ingredients:

• 2 tbsp. l. - Roset. oil;
• 300 g – seaweed cabbage;
• 1 PC. - cibula;
• 1 bundle - Green cibula;
• 3 pcs. - Eggs.

Cooking method:

If you have ready-boiled eggs, then for the entire process of preparing this Swedish salad with seaweed and egg, you need no more than quilina. So, take half of the zibula and cut it into thin slices. We remove the seaweed from the package and put it in a salad bowl, add it and mix it with the seaweed, allowing the seaweed trouts to marinate. Next, peel the eggs and cut them into squares or rounds. The green cibulka is staggering. All components are combined and seasoned with olive oil, you can also use olive oil.

Recipe 2: Seaweed salad with egg and crab sticks

The secret of this recipe is that the canned corn and crab sticks simultaneously absorb and soften the taste of the cabbage, which is not typical for a pure-looking rich man.

Required ingredients:

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

Cooking method:

Roughly shaky the cabbage and mix with pickled cabbage. Since the algae are old, they can be cut in many places.

Crab sticks are cut side to side, and then into slices, boiled eggs into cubes. It’s time to strain the corn mixture and combine all the ingredients. Season the salad with low-fat mayonnaise

Recipe 3: Salad with seaweed, egg and squid

If you suffer from a lack of iodine in your body, hurry to include laminaria in your diet. Combining these two representatives of the sea - kelp and squid, allows you to prepare a marvelous salad!

Required ingredients:

• 200 g – squid;
• 1 bundle - parsley;
• 2 pcs. - carrots;
• 1 bundle - crepe;
• 2 tbsp. l. - Olive. oil;
• 1 PC. - cibula;
• 300 g – cabbage;
• 1 tbsp. l. - soy sauce;
• 2 pcs. - egg;
• 1 tbsp. l. - rice ocet.

Cooking method:

This salad is made from cooked squid. We clean the seafood from the skins, rinse it, and boil the meat in a little salted water. Then the meat is cut into strips. The eggs are boiled, and we need carrots for the poor soul. Grate the vegetables and cut the eggs into cubes. The tsibulya is shaking, the pickled cabbage is getting a little trimmed. Everything was gone. Mixed rice otset with olive and soy sauce.

Recipe 4: Seaweed salad with egg and Korean carrots

It’s easy for guests to stand on the fence, but you don’t know what to do with them. Salad with seaweed and Korean carrots is being prepared in mittevo, so you can take this herb for storage. Before speaking, kelp and carrots are ingredients that are most often eaten before salads.

Required ingredients:

• 250 g - Korean carrots;
• 2 pcs. - Canned cucumbers;
• 2 pcs. - egg;
• 250 g – kelp;
• 1 PC. cibula;
• 3 tbsp. l. - Roset. oil;
• 1 tong each - red and chalked pepper.

Cooking method:

We mix the cabbage with carrots, before adding the shredded cybul. Then cut the cucumbers into cubes and mix. Add the dressing by mixing the olive oil and peppers. It’s respectful that in this dish you can take not just seaweed cabbage, also prepared in Korean. Believe me, the taste of the salad will make you rich.

Recipe 5: Salad with sea cabbage, egg and quasole

We propose another version of the salad, in which kvass is added to the egg. The piquancy and heat of the salad can be added to the prepared chasnikov sauce, and the herbs themselves will appear even more alive.

Required ingredients:

• 250 g – cabbage;
• 1 b. - canned kvass;
• 3 pcs. - eggs;
• 1 PC. - pickled cucumber;
• 3 tbsp. l. - mayonnaise;
• 3 teeth - Chasnik.

Cooking method:

Regardless of the fact that the recipe calls for canned kvass, it can be replaced with any other varieties or types of kvass. Pour in the kvass and mix with the cabbage. Eggs are sent to them, cut into slices and cucumbers, diced. You can use mayonnaise for a little while.

Salad with seaweed and egg - secrets and secrets of the best culinary recipes

Introducing salads with kelp and adding a dash of all the salads and herbs that can be prepared from seaweed. As you remember, cabbage can be bought ready-made in any supermarket - with the necessary relish, spices and dressings. However, you can also prepare seaweed on your own, which will later be used when preparing salads. So, take dry seaweed and boil a couple of quills in salted water. Then we remove the cabbage, season it with dry herbs and spices, you can add a little to the hour. Plus, you can add the necessary taste of seaweed yourself. Prepare deliciously and deliciously! Laminaria is so easy!

One of the highest-quality seafood is kelp. The Chinese were the first to begin to exploit this water, and they not only got used to it, but also cooked with it. The bark of seaweed is indispensable: it will contain all the elements in the periodic table. Varto should include the product in your diet more often.

How to prepare a salad with seaweed?

Laminaria grows only in clean water, which is why it is an environmentally friendly product. The most popular plant is sea cabbage, which grows in the Barents and Japanese seas. You can prepare drainage from algae throughout the entire river, with fragments of the product available in stores no matter the season. It is especially important to include kelp in your menu if your need for vitamins is high. How to make a salad with sea cabbage? There are no recipes for preparing this herb, so anyone can choose the best option for themselves.

Morska cabbage dried

The aquatic product is not freed from its hydrochloric acids, and all vitamins and microelements, including iodine, are lost in the water storage. Dried cabbage is sold in sealed packages, so you can preserve it for a long time. Tim no less, eating a dry product is unpalatable and unpalatable. Dried kelp must be properly processed before use. How to prepare seaweed cabbage

• pour the product with cold water so that the liquid completely covers the cabbage, for 3-8 years;
• then add water, transfer the water, the swollen kelp into a sieve, rinse with running water several times, lightly squeeze the kelp;
• Using a sharp knife or a knife, cut the water into pieces suitable for a salad of one size.

How long to cook sea cabbage

There is no sense in giving laminaria to thermal processing, as there are vastly more valuable substances that go into our warehouse. In addition, water content is sold ready-to-use, as if you did not add a frozen product. How long does it take to cook frozen seaweed? First, add water to the thermal sample and then prepare. How is the process of preparing roslin carried out:

• cover the cabbage with water, soaking it until it sprouts;
• Rinse the product well with water, place it in a saucepan with water, bring to a boil and continue cooking for another 10 quilins;
• Throw the kelp onto the drain, rinse with running water, and put it back to cook;
• After boiling, you must go through 10 minutes, after which you repeat the procedure for two more days with washing and boiling (the water is ready to come out soft).

Sea kale salad - recipe

You can improve your daily diet in different ways by adding new meats, soups, or serving them with unusual sauces. To replenish your family's menu with vitamins and valuable minerals, add sea kale salad to the next salad. For good reason, this holy product can be supplemented with exotic ingredients such as shrimp, mussels, red fish, caviar. Below are selected recipes with photos of the most delicious kelp snacks, which are easily prepared at home.

With an egg

Smooth, very tasty, incredibly brown - this is how you can describe the salad with seaweed and egg. Prepared for the treatment of sickness, it contains a minimal amount of ingredients and is wonderfully complementary to any side dishes, fish or meat herbs. This snack can be enjoyed without fear by those who are watching their diet, as its calorie content is extremely low (100 g of the finished product contains only 62 calories). Below we describe in detail and with photos how to prepare a salad for weight loss.

Ingredients:

• boiled eggs – 3 pcs.;
• Oliya Roslinna – 2 tbsp. l.;
• seaweed cabbage is ready, fresh – 0.3 kg;
• cibula is green.

Cooking method:

1. Cut the pumpkin into thin rings.
2. Transfer the water from the packaging to a salad bowl, add the tsibul here.
3. Chop the peeled eggs finely and boil until the ingredients are smooth.
4. Season the salad with oil, add salt if necessary and serve.

With crab sticks

This light, brown salad can be eaten with any kind of herbs: all kinds of soups, boiled, greased or baked potatoes, any porridge, meat, poultry, fish, seafood. The calorie content of the snack is only 85 kcal, which is ideal for losing weight. Seaweed salad with crab sticks can be prepared in five minutes. To reach the delicious savory fruits of the herb, you need to choose fresh crab sticks.

Ingredients:

• hard eggs - 4 pcs.;
• mayonnaise/sour cream;
• crab sticks – 1 pack. (250 g);
• cibulini - ½ piece;
• laminaria – 0.3 kg.

Cooking method:

1. Rinse off the water and place it in a sieve/crush. Dress them up as little girls.
2. Chop the peeled eggs into small cubes, and chop the eggs into slices.
3. Combine the prepared product with pieces of crab sticks, season with mayonnaise.
4. During the day you can refresh the salad with canned corn.

Made with green peas

First cook the herbs, then select sour and fresh products. Laminaria can be supplied in one of two ways - canned (packaged) or cooked. It is important to give preference to another type, mix the scraps of canned food with a large number of spices that will be popular with the appetizer. Below is a report with photo descriptions of the recipe for salad with seaweed and peas.

Ingredients:

• crepe;
• green peas – 1 byte;
• Morska cabbage – 0.3 kg;
• boiled eggs – 3 pcs.;
• Great salted/pickled cucumber;
• mayonnaise.

Cooking method:

1. Next, cut the eggs into cubes (do not cut them into pieces).
2. Shred the kelp finely, cut the pickled cucumber into small cubes or grate.
3. Mix the ingredients together with the peas after pouring the marinade into the jars.
4. Season the appetizer, add a little mayonnaise, and carefully mix the salad. The top can be decorated with a crop top.

Korean

There are a great number of varied savory herbs with algae in Korean cuisine, one of them is described below. Laminaria does not have a pungent smell or taste, so few people love it. It doesn’t take much time to marinate the product, add spices until a new hour, and get a very aromatic and spicy salad with Korean seaweed. This snack is not only tasty, but also nutritious, making it ideal for home meals. How to prepare cinnamon salad?

Ingredients:

• tsukor;
• soy sauce – 3 tbsp. l.;
• clock teeth – 4 pcs.;
• dried morska cabbage – 100 g;
• sesame flour – 2 tbsp. l.;
• Oliya – 3 tbsp. l.;
• coriander – ½ tbsp. l.;
• chili pepper – 1 pc.

Cooking method:

1. Rinse the kelp, add water, and leave overnight.
2. Wash the weeds again and throw them on the trash can.
3. Place the water in a frying pan greased with olive oil, add soy sauce. To prepare the product you need at least 5 minutes.
4. Sell ​​the chasnik, mix with the additional chili, add to the pan along with other seasonings, mix the ingredients thoroughly.
5. If the Korean salad is cold, place the greased herbs in a plate, add a couple of spoons of the sauce from the pan and serve.

With fresh fruit

Laminaria is important even for bark, due to the set of microelements that it contains, and vitamins. In Asian regions, the leaves of this algae are now found in different appearances and in the storage of various herbs. Roslin can be dried, dried, salted and can be frozen for continued safety and delivery for export. To prepare a fresh kelp snack, you often add sprigs to the kelp stock. Below is how to prepare a salad with seaweed and fresh cucumber.

Ingredients:

• laminaria – 0.2 kg;
• white cabbage – 0.3 kg;
• spices;
• bell pepper – 1 pc.;
• fresh cucumber;
• refined oil – 4 tbsp. l.;
• green cibula – 50 g.

Cooking method:

1. Thinly slice the cabbage and grate it all at once.
2. Cut the bell pepper into small pieces and chop the green cibul into rings.
3. Mix the ingredients by adding water and fresh cucumber pieces.
4. Season the appetizer, season with olive oil.

With canned seaweed

The water content of the canned product is even more tasty, so many people serve it as a herb on its own. Tim is not less, when combined with other ingredients, it also enhances its savory taste. Sea cabbage is canned like cinnamon, and is described below as cinnamon, so it contains not only a large number of vitamins, but also proteins and other valuable substances. Yak robiti snack?

Ingredients:

• hard eggs - 4 pcs.;
• cowhide – 0.2 kg;
• water content canned – 100 g;
• carrots are great;
• mayonnaise;
• crepe;
• potatoes – 4 pcs.

Cooking method:

1. Grate the carrots, cut the eggs into pieces.
2. Boil the potatoes without peeling them. When cold, remove the skins and cut into small cubes.
3. Separate the yalovichina into small fibers.
4. Mix all the ingredients in one salad bowl, season, add mayonnaise.

Far-flung salad

The key ingredient of the herb is kelp, a natural hydrochloric acid from the borax class. Its regular use improves intestinal function, lowers cholesterol, prevents the formation of blood clots, has a positive effect on the nervous system, and normalizes water-mole balance. The salad with seaweed has not only its crustiness, but also a wonderful piquant relish. The calorie content of such a salad is only about 50 kcal.

Ingredients:

• ocet – 2 tbsp. l.;
• cibulin;
• laminaria – 0.3 kg;
• tsukor - 1 tsp;
• spare pepper – 3 pcs.;
• bay leaf;
• Roslinne oil

Cooking method:

1. Boil the water in a large amount of water, adding salt, pepper, bay leaf, 1 tbsp. l. otstu.
2. Cut the cibul into thin slices and sprinkle it with dill.
3. Add vegetables to the cured cabbage, season the salad with zucchini, extra yogurt, and olive oil.
4. Once the appetizer has been sitting for a few years, serve it to your loved ones.

From frozen seaweed

This delicious, deliciously cinnamon snack can be served not only on the festive table, but also on the Christmas table. Preparing a salad from frozen seaweed is not difficult, just marinate the main ingredient and add other ingredients. In order for the moisture to penetrate well into the spices, the component must be left in them for at least 5 years. This kind of sheep salad is great for losing weight.

Ingredients:

• cibulin;
• pickled mushrooms – 0.2 kg;
• potatoes – 2 pcs.;
• beet – 0.2 kg;
• citric acid - ½ tsp;
• frozen seaweed cabbage – 0.25 kg;
• white cabbage – 150 g;
• season;
• ocet – 1 tbsp. l.;
• pickled cucumbers – 2 pcs.

Cooking method:

1. Defrost the algae, rinse them, and boil them with added citric acid and salt. There are about 15 hvilins on the table (5 hvilins before boiling and 10 after).
2. Gently boil the other vegetables, along with the white cabbage (shake it with raw cheese). Top them off with pickled cucumbers and mushrooms.
3. Eat the ingredients in a salad bowl, pour oil, basil, and season on the food.
4. If the salad has been left in the refrigerator for at least a few years, serve it with fresh herbs.

With squid

This is a very light, life-giving herb, which is ideal for a daytime snack or a light evening meal. Creamy with delicious fruits, the appetizer has a great barkiness, leaving plenty of iodine and other valuable substances. Cooks are pleased to serve the salad together with toast from whole grain bread or hot sandwiches with cheese. How can you prepare a salad with carrot cabbage?

Ingredients:

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

Cooking method:

1. If you wanted to freeze the squid after purchasing, then defrost it in the refrigerator before cooking (for 8-10 years).
2. Scald the carcasses with dill - this will make it easier to remove the skin. Using a knife, pull up the melt and remove it from the skin of the squid, remove the chords and entrails.
3. Boil the squid in salted water, letting it boil for 3-4 minutes. Afterwards, cool and cut into thin rings.
4. Cultivate the kelp, leaving less time to burn.
5. Rub the eggs into a fine grater.
6. Mix the ingredients, add the dried corn, season the snack with mayonnaise, add salt.

With corn

This salad comes out fresh, piquant, and is also extremely easy to prepare. A lower set of components helps to soften the peculiar taste of water, which few people like to eat in its pure form. Salad with seaweed and corn will be especially suitable for brown women, as the main ingredient prevents the development of milkweed. In addition, include the herb in your diet for people with hypertension and cardiac ischemia.

Ingredients:

• hard eggs - 5 pcs.;
• kukuruza - 1 b;
• crab sticks – 0.2 kg;
• laminaria – 0.2 kg;
• mayonnaise/sour cream – 3 tbsp. l.

Cooking method:

1. Divide the long mixture into shorter mixtures.
2. Cut crab sticks and eggs into small cubes.
3. Place the ingredients in a salad bowl, add corn, and season with mayonnaise/sour cream. Having decorated the salad with greens, you can treat it to your family.

Delicious seaweed salad - preparation secrets

You can eat kelp with both dried seafood and essential ingredients that are essential for us. To prepare a salad with seaweed, you don’t need to be a trained cook, you can still learn its secrets:

• If you want to make a seafood snack, you can combine it with any kind of fish – salted herring, smoked mackerel and top it with canned food such as tuna or sprat;
• Salad with dry seaweed will require more than an hour of preparation, so the main ingredient will need to be covered with water;
• To make “spaghetti” from a large kelp leaf, cut the seaweed into 20 cm pieces, then roll the skin part and shred it into thin strips;
• You can season the appetizer with any sauces, including homemade/store-bought mayonnaise, sour cream, full-fat kefir, lemon juice, olive oil, balsamic citrus, etc.;
• Keep the prepared salad in the refrigerator for no more than 4-6 dB.

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