How to deliciously prepare seaweed salad with eggs

You can prepare absolutely any dish, but what effect it will have is another matter. It is not enough to simply satisfy hunger - food must be nutritious and rich in vitamins. Only a properly composed diet will ensure good health and excellent mood. Today we will talk about recipes for salads with seaweed. It cannot be said that this dish is extremely popular, because its main ingredient has a rather specific taste. But before you refuse a dish, first study its beneficial properties.

Laminaria contains micro- and macroelements, vitamins, alginates, and amino acids. If we compare seaweed and regular cabbage, it is worth noting that the first contains eleven times more magnesium, 40 times more sodium, and 16 times more iron. In addition, the amount of phosphorus it contains is twice as much as its “land” relative.

Sea kale salads were preferred back in ancient times: kelp was used as a diaphoretic, and the Irish used it to fight scrofula. In Indian medicine, anti-tuberculosis drugs were made from dried cabbage. Today the product is used in medicine, cosmetology and cooking. Do you want to make an appetizing and, most importantly, healthy and appetizing seaweed salad? We will help with this by providing you with the most interesting, delicious and original recipes.

Seaweed salad with egg - a simple recipe

If you don’t find corn, don’t despair, replace it with any vegetable from your refrigerator, it will still be delicious. Fat mayonnaise can be replaced with sour cream.

You will need:

• Seaweed, canned - jar.
• Eggs – 2 pcs.
• Canned corn - can.
• Mayonnaise – 2 large spoons.

Preparation:

1. Place the jar in a colander or sieve and rinse under running water. Wait for the liquid to drain. If the cabbage strips are long, cut them smaller. Place in a salad bowl.
2. Boil the eggs in advance and cool. Chop into small cubes and place in a container.
3. Drain the preservative from the can of corn and place it in a salad bowl.
4. Add mayonnaise sauce and mix the appetizer well.

With green peas

Before preparing a dish, you should choose high-quality and fresh products. Kelp can be purchased in one of two types - canned (packaged) or in bulk. It is advisable to give preference to the second type, since canned food contains a large amount of spices that will be superfluous in a snack. Below is a detailed description and photo of the recipe for salad with seaweed and peas.

Ingredients:

• dill;
• green peas – 1 b.;
• sea ​​cabbage – 0.3 kg;
• boiled eggs – 3 pcs.;
• large salted/pickled cucumber;
• mayonnaise.

Cooking method:

1. Eggs should be cut into cubes (not too small).
2. Finely chop the kelp, cut the pickled cucumber into small pieces or grate.
3. Mix the ingredients together with the peas after draining the marinade from the jar.
4. Season the appetizer, add a little mayonnaise, and mix the salad thoroughly but gently. You can decorate it with dill on top.

Seaweed salad with egg, crab sticks and corn

A festive appetizer with crab meat. Together with corn, the sticks somewhat soften the specific taste of the seafood product.

Take:

• Laminaria - jar.
• Crab sticks – 200 gr.
• Corn - a jar.
• Bulb.
• Eggs – 3 pcs.
• Mayonnaise sauce - 2 tablespoons.

Cooking:

1. The day before, boil the eggs hard-boiled, cool, and cut into cubes.
2. Divide the long cabbage strips into pieces.
3. Chop the onion into arbitrary pieces and add to the seafood.
4. Chop the sticks. Do not cut too large, cut in proportion to the onion.
5. Combine all ingredients in a salad bowl, add sauce, stir. Taste the appetizer for salt, add salt if necessary.

Salad “Appetizing” with eggs

We have already told you how to make salads with vegetables and seaweed, and now let's look at an even more appetizing option - add eggs to the dish. Naturally, you will have to boil them in advance. As for kelp, it doesn’t matter at all which one you use. Is it frozen in the refrigerator? Then add it, but the healthiest food comes from fresh, juicy kelp. This simple seaweed salad is recommended to be served with crispy garlic toast; if desired, you can complement the meal with a meat dish.

Ingredients:

• seaweed - 220 grams
• three choice eggs
• large onion
• vegetable oil or gourmet mayonnaise - add two to three tablespoons
• salt

Cooking method:

For this seaweed salad, you can use any kelp, but pickled and fresh ones are considered the most appetizing. It is these two types that allow you to prepare a very juicy dish. But here it is you, as a true housewife and cook, who independently gives preference to this or that product. Now let's get down to business: boil water and hard-boil eggs. After cooling them, remove the shell and chop into large cubes.

Chop the peeled onion and do the same with the kelp. Then combine all the ingredients in a deep bowl, add a couple of grams of salt and seasonings. For a salad with seaweed, sour cream or mayonnaise is ideal. You can season the dish with olive oil or prepare a special sauce - just choose the recipe you like.

With egg and apple

Here is a vitamin “bomb” that can be prepared in a matter of minutes. I advise you to take sweet and sour apples.

Necessary:

• Laminaria – 150 gr.
• Sweet and sour apples – 150 gr.
• Egg.
• Sour cream - spoon.

Preparation:

1. Peel the boiled eggs, cut them arbitrarily, or better yet, grate them, but not finely.
2. Peel the apples and cut into large cubes.
3. Squeeze the cabbage and cut it. Mix the prepared products, add sour cream, add a little salt if you wish. Stir and enjoy.

How to make seaweed salad with egg and cheese

An interesting recipe for making a snack with melted cheese. Tasty and elegant!

Necessary:

• Cabbage – 150 gr.
• Onion – ½ part.
• Garlic cloves - a couple.
• Eggs – 2 pcs.
• Processed cheese – 100 gr.
• Carrot.
• Corn - 3 large spoons.
• Balsamic vinegar – ½ teaspoon.
• Olive oil – 3 large spoons.
• Granulated sugar – 1/3 teaspoon.
• Pepper, salt.

How to cook:

1. Transfer the seafood to a salad bowl. Chop the eggs boiled the day before into cubes.
2. Chop the onion into cubes. Grate the carrots with large shavings. Press out the garlic cloves.
3. Add vegetables to cabbage. Pour in vinegar and stir thoroughly. Let it brew for 10-15 minutes.
4. Grate the processed cheese on a large-mesh grater. To make it easier to work with, put it in the freezer for 10 minutes. Place in a salad bowl along with the chicken product.
5. Add corn kernels from the jar.
6. Season the appetizer with vinegar, olive oil, add sugar, pepper, and salt.
7. Stir the appetizer, adjust the taste for salt and serve.

Subtleties of technology

Sea kale is available in pickled form in almost all grocery stores. Many recipes call for using it as an ingredient, but not everyone is suitable for pickled foods. If you don't eat such snacks, you can make a salad from dried or frozen seaweed.

• Some housewives are interested in the question of how long to cook seaweed. Usually a product that does not require cooking goes on sale. It is enough to pour boiling water over the dried kelp, and when it swells, wash it and cut it into the required pieces. True, it may turn out to be harsh. If you simmer it for about 10-15 minutes in water or sauce, there will certainly be no harm. Frozen seaweed must be cooked. It is boiled twice for 10 minutes, rinsing each time after boiling.
• Sea kale goes well with fish, seafood, eggs, and vegetables. By adding it to any salad from the listed ingredients, you will get a snack with a new taste. If there is not a lot of kelp in the composition, it will not be very noticeable in the composition of the dish, so even those who do not like seaweed too much will like it.
• If there are heat-treated products in the recipe, you need to remember to cool them to at least room temperature. By combining hot and cold ingredients in a dish, you cannot expect it to last long.

Most salads with seaweed have an identical recipe, replacing only one of the ingredients. We decided not to present recipes that are similar to each other, considering that it is enough to describe one of them and indicate which products in its composition can be replaced with others. So in our selection of recipes with photos you will not find almost identical snacks. But we will supplement traditional seaweed salads with interesting and unusual ones, including a couple of original recipes that you are unlikely to find anywhere else.

Useful tips

1. If, when purchasing seaweed, you notice vinegar in the composition, it is better to discard such a product, since 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. You can’t buy cabbage in deformed tins either;
6. There should be no pieces of ice in a frozen briquette; if there is, it means that it was not frozen correctly or it has already been defrosted;
7. The most delicious kelp is brought from the Barents and White Seas;
8. The brown tint of kelp indicates that the algae is immature. Mature cabbage is green in color;
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 when well cooled;
11. Stir the coleslaw ingredients no more than 40 minutes before serving;
12. If after opening the pickled cabbage you have not used 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 thawed at least once, this affects the taste of the meat (it spreads and becomes rubbery) and its beneficial properties (there are practically no of them left in such squid);
15. There should be no more than 8% ice on the squid carcasses, there should be no tears in the skin and they should be separated from each other;
16. It is better to buy a smaller squid; the meat of such an individual is more tender and tasty than that of a large one.

Thank you for your attention and bon appetit!

Seaweed salad with egg, crab sticks and cucumber

Change just one ingredient, and the dish will sparkle with new flavor colors.

We take:

• Crab sticks – 200 gr.
• Eggs – 3 pcs.
• Cabbage – 300 gr.
• Fresh cucumber.
• Carrot.
• Olive oil – 2 tablespoons.

Preparation:

1. Hard-boil the chicken product in advance and cut it.
2. Chop the sticks and cucumber into cubes of approximately the same size.
3. Coarsely grate the carrots and add to the rest of the ingredients.
4. Transfer the seafood and add oil. Stir the salad and bring it to the table.

Recipe for salad with kelp and fuju

For this dish you will have to find fujuju on sale, which is easiest in season and closer to Asian countries.

• Fuzhu – 100 g;
• Laminaria – 150 g;
• Boiled poultry meat – 150 g;
• A couple of pickles;
• Tomato – 1 pc.;
• Greenery;
• Soy sauce.

Before cooking, the fuzhu will have to be soaked in boiling water for about an hour, during which time you can just boil the chicken.

1. The soaked fuju should be boiled in salted boiling water for 3-5 minutes, then cooled and cut as finely as possible.
2. Cut the pickles, tomato and chicken into cubes and add to the asparagus.
3. Chop the seaweed and finely chop the greens, leaving a third to decorate the dish.
4. Combine the ingredients, season with soy sauce and mix.
5. Sprinkle chopped herbs on top of the salad.

You can also add boiled eggs to this seaweed salad and replace the tomato with an apple, this will add piquancy to the dish.

And finally, remember that kelp is useful mainly for those who understand its specific flavor. So if you don’t like the taste of seaweed, you shouldn’t forcefully eat it, as it is less effective as a medicine than as an appetizing iodized component of interesting, light and nutritious salads.

Dried seaweed causes fear and bewilderment for most housewives. After all, this is far from the most widely used product and not everyone knows how to handle it. In fact, such cabbage simply cannot cause any difficulties during the cooking process. Using it, they turn out to be very tasty, and most importantly, healthy. In most cases, oil is used for dressing, but for mayonnaise lovers, it can be noted that in absolutely any of the proposed recipes, you can add your favorite sauce instead of oil. Some experimenters prepare dried seaweed salad even with sauces such as Tartar and Tzatziki.

This ready-made product can be easily purchased in any store. But is there any point in overpaying if it’s not difficult to prepare it yourself? A healthy, simple and surprisingly tasty dish is prepared incredibly quickly and surprisingly simply. It turns out impeccable, aromatic, light, rich.

Required:

• 400 gr. dry seaweed;
• 300 gr. carrots;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp. pepper;
• 3 garlic cloves;
• 20 gr. oils;
• 10 gr. vinegar 9%.

Preparation step by step:

1. The seaweed is placed in a bowl and filled with water, in which it is kept for about fifteen minutes. After this, it must be washed, as there may be grains of sand on it, which are simply unacceptable in a salad.
2. The carrots are washed, peeled and then grated on a grater, which is designed for preparing vegetables in Korean.
3. The garlic is peeled and finely chopped on a board with a knife, then mixed with cabbage and carrots.
4. Sugar, salt, pepper, oil and vinegar are added to the almost finished salad.
5. Mix everything not with a spoon, but with your hands, after which you let it sit for at least an hour.

Important! There may be a white coating on the cabbage. You should not be afraid of this - this is a completely normal phenomenon and the product is not considered spoiled.

Kelp salad with chicken hearts and carrots

A hearty dish of offal and cabbage. Harmful mayonnaise sauce can be replaced with sour cream.

Ingredients:

• Chicken hearts – 200 gr.
• Cabbage – 100 gr.
• Eggs - a couple.
• The same amount of carrots.
• Green onions - 3-4 feathers.
• Mayonnaise – 2 spoons.
• Salt – a pinch.

How to cook:

1. In the evening, boil the hearts with chicken and carrots, cool.
2. Cut carrots and eggs into medium cubes. Cut the hearts into circles.
3. Chop the onion feathers and add to the rest of the ingredients.
4. Cut the seafood product and add it to the salad bowl. Season everything with mayonnaise, add salt to taste and take the first sample.

Recipe with peas

Sometimes one of the relatives “spiritually” does not tolerate canned corn, but has a very positive attitude towards peas prepared in the same way. Seaweed is also loyal to green peas, and the taste of the salad is very harmonious.

Ingredients:

• Laminaria – 200 gr.
• Canned milk peas – 1 can.
• Boiled chicken eggs – 3 pcs.
• Hard cheese fat content from 30% to 50% – 100 gr.
• Onions – 1 pc. (small head).
• Mayonnaise, salt, seasonings.

Cooking algorithm:

1. You only need to boil the eggs in advance; according to tradition, the cooking time is 10 minutes. Then cool them, peel and cut them. The most common method is cutting into cubes; if desired, you can cut into thin strips or use a coarse grater.
2. A grater is also needed for grinding cheese. It is also advisable to cut the pickled cabbage into 2 cm strips, and finely chop the onion.
3. Place the canned peas in a sieve to drain.
4. Mix all the ingredients for the salad in a bowl, season with mayonnaise, salt and sprinkle with seasonings.
5. Transfer to a beautiful salad bowl and serve. To make the dish look aesthetically pleasing, you can leave a little grated cheese, sprinkle it on the salad, and garnish with dill sprigs and parsley leaves.

With egg and cheese

In addition to processed cheese, you can use hard cheese, which slightly contrasts with seaweed in taste.

Take:

• Seafood – 150 gr.
• Egg.
• Hard cheese – 130 gr.
• Garlic – a small clove.
• Sour cream - spoon.
• Salt, pepper - optional.

It is permissible to replace sour cream with mayonnaise or soy sauce.

How to do:

1. Drain excess liquid from the kelp and cut the strips into shorter pieces.
2. Boil the chicken product and chop it as desired. Rub the cheese with large shavings.
3. Mix the ingredients in a bowl, season with any sauce. Stir the contents and serve.

Quick salad of seaweed, rice and saury

A cool option for a holiday menu.

Take:

• Seaweed – 130 gr.
• Egg.
• Rice – 50 gr.
• Canned saury – 100 gr.
• Yogurt, natural – large spoon.
• Dill, parsley - several sprigs.
• Salt pepper.

How to do:

1. In the evening, boil rice with eggs.
2. Drain the preservative from the jar of saury and mash the fish with a fork.
3. Chop the greens. Transfer to salad bowl with remaining ingredients. Top with yogurt. For a holiday, you can make an exception and pour mayonnaise over the food.

Seaweed salad with mushrooms and olives

A spicy salad is an excellent appetizer for a holiday table; it will never get lost and will evoke admiring reviews.

Compound:

• Marinated honey mushrooms – 200 gr.
• Marinated seafood – 200 gr.
• Olives – 100-150 gr.
• Eggs – 2 pcs.
• Green onions - 4 feathers.
• Mayonnaise - to taste.
• Pepper, salt.

Preparation:

1. Cut the olives into slices. Chop the seafood product, honey mushrooms, into smaller pieces if you find large mushrooms.
2. Chop the eggs boiled the day before. Chop the onion feathers. Combine all the prepared ingredients in a bowl, pour in the sauce. Stir, pepper, adjust the taste with salt.

How to pickle seaweed for the winter

To prepare this dish you will need:

• 500 g frozen kelp;
• 2 medium onions (or take one large head);
• 2 pcs. bay leaves;
• 2 tbsp. spoons of sugar;
• a couple of pieces carnations;
• 600 ml water;
• ½ teaspoon coriander grains;
• 3-4 pcs. black peppercorns;
• 1 carrot;
• 2 cloves of garlic;
• 2 tbsp. spoons of 9% table vinegar or 3 tbsp. spoons of 6% apple;
• 1 tbsp. spoon with a heap of salt.

Place the prepared kelp in boiling water and simmer over low heat for 5 minutes. Afterwards, rinse it with cool water. And immerse again in clean boiling water. This time cook for up to 10 minutes. Check the condition of the seaweed. It should not be hard, but the consistency of the dough is also unacceptable. When you are sure that the kelp is ready, drain it in a colander and let it cool.

Meanwhile, add sugar, bay leaves and salt to a saucepan with water. For piquancy, add pepper, coriander and cloves. Bring this mixture to a boil. Then reduce the heat and cook for another 5 minutes. Then remove the brine from the stove and let it cool.

Peel the carrots and grate the root vegetable on a fine grater. Cut the peeled onion into half rings. Place seaweed, onions and carrots into a jar. Peel the garlic cloves, cut them into thin slices and add the garlic to the jar.

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Remove the bay leaves from the cooled marinade and add vinegar. Pour the brine into a jar, cover with a lid and place in the refrigerator. A day later the snack is ready. The salad prepared according to this recipe can be stored for a long time under a nylon lid in the refrigerator.

Here is a video recipe for pickled cabbage with oil and vinegar. Moreover, here they prepare it from the dried version. After a day of marinating, the dish can already be tasted.

Salad with salmon and cucumbers

This salad has an unusual taste. But red fish lovers will appreciate it.

Take:

• Eggs – 4 pcs.
• Fresh cucumbers – 2 pcs.
• Sea product – 250 gr.
• Lightly salted salmon – 250 gr.
• Mayonnaise, ground pepper, salt - to taste.

Cooking:

1. Grate the cucumbers and pre-boiled eggs on a large-mesh grater.
2. Cut the salmon fillet into medium cubes or cubes.
3. Place in a bowl, add cabbage, season with mayonnaise sauce. Pepper, add salt, stir, and serve.

Gorgeous salad with seaweed without mayonnaise

The main distinguishing property of this salad is that it contains seaweed, which radically changes the taste of commonly encountered salads, in which other components are found quite often.

Lovers of pickled seaweed will appreciate this unpretentious, budget-friendly dish. In combination with crab sticks, seaweed takes on a completely different “sound.” However, it is enough to simply prepare such a dish to be convinced of this. Considering that the main components of the salad with seaweed and crab sticks do not require pre-processing, you will not spend much time on preparation.

Product composition

• 150 grams of crab sticks or crab meat;
• one head of purple onion;
• 3 fresh chicken eggs;
• one large fresh cucumber;
• 150 grams of seaweed;

Step-by-step cooking process

1. The only ingredient that needs to be prepared in advance is fresh eggs. Boil them for 15 minutes in water with added salt, cool in cold water and peel them.
2. Remove the film from the crab sticks, cut lengthwise into thin strips, then cut into three parts, diagonally, to make it more beautiful. Transfer to a bowl.
3. Cut each hard-boiled egg lengthwise into eight pieces, without disturbing their integrity.
4. Peel the middle head of a purple salad onion and cut it into very thin half rings (feathers).
5. Rinse one large fresh cucumber thoroughly under running water, trim off the tails (they can be bitter) and cut lengthwise into thin strips. Then cut all the strips into four parts, diagonally.
6. We form the salad on a wide serving dish. We combine all the prepared ingredients: crab sticks, chicken eggs, lettuce onions and fresh cucumber.
7. Add seaweed to the salad and season with universal dressing.
8. Advice. You can also use natural homemade yogurt and sour cream as a dressing for this salad.
9. Take two forks and gently stir the salad, being careful not to turn it into mush.
10. We place one lettuce leaf or a leaf of Chinese cabbage on a dish, place the salad on it and decorate it to taste.
11. It can be served both on a festive table and used in the everyday menu.

Bon appetit.