Seaweed salad: recipes for every day. How to cook frozen seaweed salad

Seaweed is one of the most useful gifts that came to us from the depths of the sea. Until today, some people 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.

Seaweed salad with egg - preparing food and dishes

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 each gourmet to choose a dish that suits him in terms of ingredients and a 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. oil;
• 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. oil;
• 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. oil;
• 1 pinch each - 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!

Insanely useful product - sea kale. It contains: iodine, magnesium, potassium, zinc, iron, vitamins: A, B12, C, B, E, B1, B2, pantothenic and folic acids. And many other elements needed by the human body.

Few people want to just chew this wonderful, healing product, but from a large selection of salad varieties that can be prepared with kelp, everyone will find something to their liking.

The systematic use of this product, even in small doses, increases the overall tone, inhibits the development of vascular sclerosis, stimulates the immune system, promotes rejuvenation, normalizes cholesterol levels, improves metabolism, and even strengthens hair roots.

seaweed salad recipe with egg

This salad is healthy, interesting and easy to prepare.

Hard boil eggs. Half of the onion should be cut into thin half rings.

We place the cabbage in a bowl (it is better to use pickled kelp without seasonings and spices) and mix it with the prepared onion. The onion will marinate and give its juice to the cabbage.

Next, cut the shelled eggs into rectangles or half rings. Finely chop the green onion, combine all the ingredients together, season with vegetable oil (you can use olive oil, it will also be very good).

After mixing all the ingredients, you can start the meal. This salad can be served as a side dish for meat dishes.

Recipe for seaweed salad with egg and crab sticks

This is a light and very healthy salad for the whole family. Nutritional value of the dish per 100 gr. - 85 kcal.

Ingredients:

• Seaweed - 300 gr;
• Crab sticks - 250 gr.;
• Onion - 0.5 pcs.;
• Eggs - 4 pcs.;
• Mayonnaise - to taste.

Rinse the cabbage well in a colander with running water. Next, cut into small strips so that it does not stretch like noodles, so it is much more convenient to eat it.

Hard-boiled eggs, peeled. Then cut into small squares.

Cut the onion into thin half rings, crab sticks into small rectangles. Mix together cabbage, eggs, onions, crab sticks. Season everything with mayonnaise.

You can add pickled corn to this salad, it turns out very tasty too.

Before serving, you can not mix the ingredients, but arrange them separately in the form of a flower on a plate, pour mayonnaise in the middle. Stir already during the meal, so it does not wrap, and it will look fresh.

Recipe for canned seaweed salad with squid and egg

This salad is very rich in nutrients. After all, it contains not only seaweed, but also healthy squid meat.

Ingredients:

• 5 medium-sized unpeeled squids;
• 1 onion;
• 200 gr. kelp;
• 50 gr. mayonnaise (preferably low-fat);
• Chicken eggs - 3 pcs.;
• Sugar;
• Vinegar;
• Salt.

First you need to pickle the onion. To do this, peel the onions, cut them into cubes, add a teaspoon of vinegar and sugar, then pour boiling water over it. Close the lid and leave in a warm place for 15-20 minutes.

Peeled and gutted squid carcasses are boiled in slightly salted boiled water. Small carcasses will cook in 3 minutes, large ones in 5 minutes. They are not worth digesting.

After the squid carcasses have cooled, you need to cut them into thick strips. Peeled hard-boiled eggs, cut into medium-sized pieces.

We mix squids, onions, eggs, pickled sea kale in a bowl and season everything with mayonnaise. It would be nice to sprinkle the salad with fresh chopped herbs on top.

If you want variety, then sometimes 30 - 50 gr. can be added to such a salad. carrots in Korean, it turns out a very elegant and unusual taste.

Almost all sea kelp salads are low-calorie. But since the boiled squid itself contains 120 kcal, the total calorie content of such a dish is a little high. But in this salad there are much more useful substances.

Seaweed Salad with Egg and Cheese

In ten minutes, such a simple, excellent-tasting and healthy salad is prepared.

Ingredients:

• One chicken egg;
• 30 gr. cheese (hard varieties);
• a tablespoon of mayonnaise;
• 250 gr. seaweed.

After the excess water leaves the cabbage well, cut it into pieces of 5-6 cm. Carefully peel the shells from hard-boiled eggs and rub them on a coarse grater.

Cheese is also rubbed on a coarse grater. It can be any hard grade, but it should not have holes.

Mix well all the ingredients (egg, cheese, cabbage) with each other, seasoning everything with mayonnaise.

In whatever form you buy cabbage for this salad, you need to make sure that all the excess liquid from the kelp is well-glassed. An ordinary colander will help you with this, leave the cabbage on it for 12-15 minutes.

1. If you notice vinegar in the composition when buying seaweed, it is better to refuse such a product, because it is often used to eliminate the taste of mold;
2. You should not buy kelp in a container with too much liquid;
3. Cabbage should not look like a homogeneous mass, such a product is spoiled;
4. Do not take kelp plates if they are glued together, this means that they were not stored correctly;
5. It is also impossible to buy cabbage in deformed tin cans;
6. There should be no pieces of ice in the frozen briquette, if there is, this means that its freezing was incorrect or it has already been thawed;
7. The most delicious kelp is brought from the Barents and White Seas;
8. The brown shade of kelp says that the algae is immature. Mature cabbage is green;
9. In any form, seaweed must be clean and must not contain foreign objects and particles;
10. Cut all the ingredients for the sea kelp salad in a well-cooled form;
11. Stir the ingredients of the cabbage salad should be no more than 40 minutes before serving;
12. If, after opening the pickled cabbage, you did not use all of it, transfer it to a glass jar before putting it in the refrigerator;
13. Boiled vegetables for salad can be stored for a maximum of 12 hours at a temperature of 7 degrees, at room temperature only 6 hours;
14. Do not buy peeled squid, such squid has definitely been defrosted at least once, this affects the taste of meat (it spreads and becomes rubbery) and its beneficial properties (there are practically no left in such squid);
15. Squid carcasses should not have more than 8% ice, there should be no tears on the skin and they should be separated from each other;
16. It is better to buy a smaller squid, in such an individual the meat is more tender and tasty than in a large one.

Thank you for your attention and bon appetit!

I decided to find recipes for seaweed salads, went to one of the first ones found from buzzcook, and there are still a lot of recipes in the comments :))) I didn’t even look further :))

seaweed salads

1 can canned seaweed, 1/2 can canned sweet corn, 2 boiled eggs, 1 fresh tomato, 1 small fresh cucumber, 1 medium onion, 1/2 lemon, garlic to taste, mayonnaise

Saute finely chopped onion until translucent. Chop the tomato, cucumber and eggs.

Mix all. Squeeze out lemon juice. Add garlic to taste (optional). Mix and season with mayonnaise.

Vinaigrette with seaweed!

Plain vinaigrette - boiled beets, carrots, potatoes, onions. And then the changes. Instead of sauerkraut, we take marinated cabbage. Instead of sour cucumber - herring fillet (for example, "Mathias" from "Santa Bremor". Oil, salt to taste.

fry seaweed, onions, carrots, mushrooms, you can add anything (Brussels sprouts, cauliflower .....) just fry everything separately, and then mix, you can add a boiled egg. Delicious, long shelf life, and very satisfying. I don’t even know what to call it, if it’s a salad, if it’s an appetizer, if it’s a side dish. It’s good both hot and cold.

Pickled seaweed (chopped if long) - 300 gr., onion - 1 head (chopped, scalded), crab sticks - 50 gr., mussels - 150 gr., vegetable oil, salt, soy sauce, a little lemon. You can instead of vegetable oil a little mayonnaise.

beet caviar. Seaweed is a ready-made seaweed salad with onions and carrots in 700g bags. I grind onions, pickles, boiled beets and this cabbage. I add vegetable oil and seasoning from a mixture of peppers (a little) and a blender in mashed potatoes. All this on black bread.

1 ban. seaweed salad, 1 ban. green peas, 4 boiled eggs, dill, mayonnaise.

For example, I mix seaweed from transparent jars with grated egg, cheese and mayonnaise. It's so delicious and easy!!! You won't regret if you try.

The simplest salad: canned seaweed from a jar; boiled rice, finely chopped onion; fill with vegetable oil. Additionally, you can add a finely chopped boiled egg. The taste and smell of moss cabbage are removed when mixed with freshly boiled rice.

I make such a salad from loose seaweed (Sakhalin salad, as they call it). I also add crab sticks or boiled squids to this salad, but I don’t put garlic, onions and lemon juice, because there are already onions and vinegar.

Since childhood, I adore such a salad of sea kale (even those who can’t digest it are dragged from it). A can of ordinary seaweed, which was even in Soviet times (a salad is possible, but it is worse), boiled carrots, onions, boiled eggs, mayonnaise - everything is by eye, as you like. Everything is cut into cubes, mixed with cabbage - it turns out overeating. You can add boiled squid, or you can make the same salad with squid instead of cabbage.

I lived on Sakhalin for a long time and there are a lot of options for making seaweed salad, but the coolest in my opinion: sea cabbage, sauteed onions, the more the better, red hot peppers, soy sauce, ajino-mota, Korean seasoning, vinegar , garlic, salt to taste, ... you can add finely chopped squid or octopus

And seaweed goes well with mushrooms, both dry (washed, boiled, chopped) and fresh (eg champignons - boiled or fried). Add boiled eggs, lightly fried onions and mayonnaise to everything.

try this salad:

sea ​​kale

pickled onion (you can also just fresh)

herring fillet pieces

a little bit of oil and vinegar

amazingly delicious

I mix any ingredients with sea kale (mostly Far Eastern salad or the one sold in Korean salads). which are at hand - potatoes, eggs, an apple. cucumber, corn and other, other. Try again, for example, instead of boiled beets, grate on a coarse grater - fresh. I think it's delicious and very healthy.

And I do something like this:

sea ​​kale

2 boiled potatoes finely chopped

3-4 pickled cucumbers finely chopped

2 boiled eggs

Fill everything with mayonnaise

I tried to mix boiled beets (on a grater) with sea kale (from a jar), garlic and mayonnaise ...

VKU-U-U-U-U-USNO-O-O-O-O and quickly

I really like the Neptune salad:

Seaweed (1 can)

Crab sticks (2 packs)

Onion, finely chopped (small onion)

Boiled egg (3 pcs.)

Mayonnaise

I make my salad a little differently.

Boil dry seaweed for 12 minutes. Then rinse with cold water. I cut it.

I boil 200 grams of bean sprouts for no more than two minutes. Then I also quickly rinse with cold water for quick cooling. Then I cut the radish, celery stalks, onion into half rings half of the middle one. I add salt, vegetable oil 1-2 tablespoons, lemon juice one and a half spoons, no more. I mix everything and brew for 2 hours in the refrigerator. If you eat it right away, it will not be so tasty. Then transfer to bowls and eat. You can add mayonnaise. But this is already an amateur. I love. Try it, the smell of cabbage is not felt at all.

And it’s also very tasty and simple, if you take green peas (1/2 can), sea cabbage 100-150 grams and one boiled egg and mayonnaise 3 tbsp. l. I hate seaweed, but when I was given this recipe, I fell in love with it.

Frozen seaweed should be thawed in cold water, rinsed well (otherwise sand comes across :)), boil in salted water for 20-30 minutes until the desired softness, season with olive / sunflower oil, 1-2 tbsp. spoons of balsamic vinegar, garlic, spices to taste. Eat cold :)

My husband loves seaweed with the smell of algae. We sell dry and freshly salted. I wash both thoroughly and boil for 30 minutes. In a small cauldron, in a small amount of oil, I fry one onion, cut into half rings. I add 200 gr. minced meat and 3 cloves of finely chopped garlic. I drain the water from the cabbage and mix with the gravy. Delicious both hot and cold.

I really liked the Ichthyander salad: sea kale, onion in half rings, squid straws, eggs, fresh cucumber, mayonnaise.

my version

With all marine life: crab meat / crab sticks, shrimp, squid and other things that come to hand.

Onion

chopped eggs

Salt to taste

Season with mayonnaise

And we make a salad with seaweed with the following ingredients: crab sticks, boiled egg, mayonnaise. Sometimes we add cod liver. It is necessary that the salad is soaked, then there will be no trace of the specific taste of cabbage. Previously, I couldn’t even hear the phrase “seaweed” by ear. It is now one of my favorite salads.

I love the simplest seaweed salad: a jar of seaweed - canned food or preserves + finely chopped boiled eggs (to taste) + mayonnaise

salad "Far East" in 2 versions. And I really liked him. I recommend. Very tasty.

1. A can of pink salmon or chum salmon, a can of seaweed, onions, 5 holes. eggs. Mix everything and add mayonnaise. Salt to taste.

2. The same thing, only instead of canned cabbage, boiled and fried with onions. It's even tastier that way.

And also not bad (beats off the taste of seaweed, who doesn’t like it) seaweed in Korean: a set of ready-made spices and salt with crushed garlic in washed thawed cabbage.

I pickle frozen seaweed: I wash it well in warm water, then boil it, but not until soft. Then I put it in a glass jar and fill it with marinade (salt, sugar, cloves, pepper, vinegar). After 10 hours you can use.

Seaweed 400 gr.

Boiled rice ½ tbsp.

Egg 3 pcs.

Onion 1 pc.

Mayonnaise 200 gr.

Hard-boil eggs, cool, cut into small cubes.

Chop the onion.

Cut seaweed into long strips.

Mix eggs, onions, rice and seaweed, season with mayonnaise.

You can buy seaweed today in any supermarket. You can choose from fresh, frozen, canned and even dried seaweed, and you can cook many different dishes from this wealth. The simplest of them is a salad with seaweed, which will be a great addition to main courses, and is also a self-sufficient snack.

9 recipes for salads with seaweed - from simple to savory - will help you choose what will decorate a family lunch or dinner. The health benefits of algae are huge, and with the help of simple culinary manipulations, preparing a very tasty addition to the usual menu is a breeze.

Seaweed is commonly called brown algae, or, scientifically, kelp. The natural product is very rich in iodine, vitamins, contains a lot of fiber and iron, contributes to the overall improvement of the body and stimulates digestion.

The use of kelp is indicated for diseases such as:

• breast cancer;
• hypovitaminosis and beriberi;
• obesity;
• hypercholesterolemia;
• depression;
• stagnant processes in the intestines;
• irritable bowel syndrome;
• decreased libido.

There is no single best season for eating seafood; they are healthy any time of the year. However, it is in winter and early spring, when the length of the day is minimal, and there is an acute shortage of vitamins on the table, salads with seaweed will come in handy.

In the daily menu, seaweed salads are bound to become one of the most frequently prepared. Due to the high content of iodine in algae, they contribute to the gentle and natural elimination of heavy metals, such as lead, from the body.

In addition, natural iodine has a positive effect on the thyroid gland. The constant presence of seaweed on the table will minimize the risk of hypothyroidism and endemic goiter.

What kind of cabbage to take

Laminaria goes on sale in various forms. Pickled kelp already has salt, so dishes with it are not salted. Before adding to the salad, it must be thrown into a colander so that all the liquid is glassed. Do the same with canned corn and peas. Brine is not included in salads, as it makes them too loose.

Those who do not like the taste of pickled seaweed can be recommended to look for dried seaweed briquettes in supermarkets. Such kelp should be soaked in clean water overnight in order to boil for 2 hours in the morning. Frozen seaweed is in no way inferior to fresh. It is enough to defrost kelp, rinse with water and boil for half an hour.

A strong argument in favor of eating fresh or dried seaweed is its low calorie content - only 5 kcal per 100 g, but the pickled product has many times higher calorie content - 47 kcal per 100 g.

The most delicious salad recipes

The beauty of most seaweed recipes is that they cook quickly and all the ingredients are easy to vary.

Easy mayonnaise recipe

This version of the snack is often sold ready-made in supermarkets. But you can do it at home too. It is enough to buy pickled kelp and mayonnaise.

Seaweed is removed from the jar, draining the entire marinade. Then seaweed is mixed with mayonnaise, adding spices and herbs to taste. You do not need to add sugar or salt, as they are already contained in mayonnaise and seaweed.

with egg

The recipe does not differ much from the previous one, but its taste is completely different. By the way, just such a dish should be served on the table in the spring.

Composition of products:

• 200 g pickled seaweed;
• 2 eggs;
• 100 g green onion feathers;
• dressing (mayonnaise, vegetable oil, sour cream to choose from).

Hard-boiled eggs are peeled and cut into small cubes. Some people like cutting into thin slices - this does not spoil the taste of the salad at all. Onion feathers are chopped as small as possible with a sharpened knife. All ingredients are mixed with each other.

If the seaweed was taken not canned, but frozen or dried, then be sure to add salt to the salad and sprinkle with black pepper.

A rich set of ingredients makes the recipe a real find for the festive table. Its most important advantage is that all the ingredients can be purchased in advance and kept ready just in case. If the guests suddenly came suddenly - it does not matter, it is enough to remove all the products and spend 10-15 minutes cooking.

So, prepare:

• 150 g of carrots in Korean;
• 1 can of canned beans;
• 1 pack of spicy crackers;
• 200 g crab sticks (surimi);
• 200 ml mayonnaise.

All ingredients, except for mayonnaise and crab sticks, are put in a bowl and mixed. Surimi finely chopped into pieces and mixed with salad. It remains to season with mayonnaise, if desired, pepper.

For this salad, not only mayonnaise is suitable, but also other dressings based on sour cream or yogurt. Mushroom flavored sauce will be a great addition.

in Korean

An indispensable recipe for fans of spicy snacks. These are good to serve with meat dishes, as well as a self-sufficient salad that goes well with neutral side dishes of potatoes, boiled rice, spaghetti.

The products are:

• 100 g dried kelp;
• 1 chili pepper;
• 0.5 tsp ground coriander;
• 4 cloves of garlic;
• 20 ml apple cider vinegar;
• 50 ml soy sauce;
• 50 ml sunflower oil.

Dried kelp is poured with boiling water and left for 9 hours. Washed and cut into thin strips. Separately, vinegar is mixed with soy sauce and oil. The marinade is brought to a boil and the seaweed is immersed in it, continuing to boil for another 10 minutes.

Finely chopped pepper and grated garlic and coriander are added to the cooled salad. Put in the refrigerator for 2 hours.

In this recipe, you can use frozen squids or replace them with crab sticks. If you want, you can remove corn and onions from the salad. If there is no corn, then you can freely put green peas or canned beans instead.

The traditional dressing is mayonnaise, but it can be changed without loss of taste for a mixture of sour cream and mustard in equal proportions.

Composition of ingredients:

• 150 g pickled seaweed;
• 200 g frozen squid (1 carcass);
• 2 eggs;
• 100 onions;
• 130 g canned corn;
• a pinch of salt and pepper;
• mayonnaise for dressing.

The frozen squid carcass is thrown into boiling water, and after 2 minutes it is taken out, immediately immersed in ice water. Remove the film and chord, and then cut the meat into thin strips. Eggs are boiled hard, peeled and cut into thin slices, after which they are mixed with squid.

Onions are cut into thin half rings, and then boiled water is poured over in a colander to get rid of unpleasant bitterness. It remains only to mix all the ingredients, season the salad with mayonnaise and serve.

with corn

The delicate taste of this salad does not even hint that it contains seafood. It is worth suggesting to children to try.

The products are:

• 150 g canned kelp;
• 2 eggs;
• 100 g of hard cheese;
• 150 g canned corn;
• 150 ml of mayonnaise;
• a pinch of salt and pepper.

Hard-boiled eggs and cut into small cubes. Cheese rubbed on a fine grater. Algae is additionally cut into smaller pieces. It remains to mix all the products and season with mayonnaise.

It is ideal to put the finished salad in the refrigerator for the night. By morning, the cheese will dissolve, and the dish will acquire a truly delicate creamy taste.

With red beans, a special taste is obtained, but if desired, you can use white beans, and in extreme cases, even replace them with canned green peas.

The composition of the products is as follows:

• 1 can of red beans;
• 200 g pickled kelp;
• 3 eggs;
• 1 pickled cucumber;
• 4 cloves of garlic;
• mayonnaise.

Preparation consists in boiling and chopping smaller eggs, grating garlic on the smallest grater and cutting salted mountaineer into small cubes. After that, in a large bowl, all products are thoroughly mixed, seasoned with mayonnaise or other dressing to your taste.

with tuna

In this case, it does not matter whether tuna or other fish will be used. It is important that the meat is firm and boneless. If there is no canned food, then you can boil the fillet of any fish, for example, pelengas or mackerel.

The main composition of the products is as follows:

• 220 g pickled seaweed;
• 1 st. l. olive oil;
• 100 g fresh tomatoes;
• 150 g canned tuna;
• 1 st. l. Dijon mustard.

Tomatoes are dipped in boiling water, and then the skin is removed from them. If there are no fresh ones, then they take canned ones and also get rid of the skin. Then cut into small cubes. Tuna and kelp are removed from the marinade and added to the tomatoes. It remains to fill the salad with oil and mustard. If the taste is too sour, then add a drop of honey.

It is prepared in just 15 minutes, therefore it is one of the must-have dishes.

You will need:

• 250 g pickled kelp;
• 2 cucumbers;
• 3 eggs;
• 50 ml mayonnaise.

Boil the eggs first, then peel and chop into small cubes. Next, three cucumbers on the largest grater. Rinse the seaweed and mix all the ingredients in a bowl. As a delicious addition, any spices, as well as finely chopped greens, are suitable.

The taste of seaweed goes well with bell pepper, fresh white cabbage, green and onion, celery and spinach.

It is good to add grated fresh or boiled carrots, as well as spicy carrots in Korean.

Crab sticks are a ready-made appetizer. Their charm is in their affordability, and you can find and buy surimi in any supermarket. As a seafood, crab sticks pair perfectly with seaweed.

Not only they will be an excellent addition to your favorite salad, but also smoked or boiled fish, squid, mussels, cut into pieces.

Conclusion

Many buyers refuse to purchase kelp, believing that they will not be able to cook a salad with seaweed or another dish from it. In fact, canned algae is a ready-made semi-finished product, completely ready for use, it does not require additional processing.

If the taste of kelp in itself seems unusual, it is worth trying various combinations to find that very favorite recipe, make a salad with seaweed and replenish the diet of the whole family with a healthy dish.

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 on a grater for Korean vegetables.
3. Peel and finely chop the onion.
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.

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 also grind. 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.