Sea kale with green peas. Seaweed salad with egg and green peas. Seaweed salad with apple, cheese and olives

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

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

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

Vinigret with seaweed!

The usual vinaigrette is boiled beets, carrots, potatoes, onions. And then there are changes. Instead of sauerkraut, we use pickled sea 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. It’s tasty, can be stored for a long time, and is very satisfying. I don’t even know what to call it, either a salad, or an appetizer, or a side dish. It’s good both hot and cold.

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

beet caviar. Seaweed is a ready-made salad of seaweed with onions and carrots in 700-gram bags. I chop onions, pickled cucumbers, boiled beets and this cabbage. I add vegetable oil and seasoning from a mixture of peppers (a little bit) and puree with a blender. All this on black bread.

1 jar of seaweed salad, 1 jar of 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 simple!!! You won't regret it if you try it.

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

I make this salad from loose seaweed (Sakhalin salad, as it is called). I also add crab sticks or boiled squid to this salad, but I don’t put garlic, onions and lemon juice, since loose cabbage already contains onions and vinegar.

Since childhood, I have loved this seaweed salad (even those who can’t stomach it are addicted to it). A jar of ordinary seaweed, which was available even during Soviet times (you can have a salad, but it’s worse), boiled carrots, onions, boiled eggs, mayonnaise - everything by eye, as you like. Everything is cut into cubes, mixed with cabbage - the result is delicious. 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 preparing seaweed salad, but here is the coolest one in my opinion: seaweed, sautéed onions, the more the better, red hot pepper, soy sauce, ajino-mota, Korean seasoning, vinegar ,garlic,salt to taste...you can add finely chopped squid or octopus

Seaweed also goes well with mushrooms, both dry (wash, boil, chop) and fresh (eg champignons - boil or fry). Add boiled eggs, lightly fried onions and mayonnaise to everything.

try this salad:

seaweed

pickled onions (or just fresh)

herring fillet pieces

a little oil and vinegar

awesomely delicious

I mix any ingredients with seaweed (mostly Far Eastern salad or the kind sold in Korean salads). which are on hand - potatoes, eggs, apple. cucumber, corn, etc., etc. Try also, for example, instead of boiled beets, grate fresh beets on a coarse grater. I think it’s both tasty and very healthy.

And I do this option:

Sea kale

2 boiled potatoes, finely chopped

3-4 pickled cucumbers, finely chopped

2 boiled eggs

Season everything with mayonnaise

I tried mixing boiled beets (grated) with seaweed (from a jar), garlic and mayonnaise...

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

I really like the Neptune salad:

Seaweed (1 jar)

Crab sticks (2 packs)

Finely chopped onion (small onion)

Boiled eggs (3 pcs.)

Mayonnaise

I make the salad a little differently.

I boil the dry seaweed for about 12 minutes. Then rinse it with cold water. I cut it.

I boil 200 grams of bean sprouts for no more than two minutes. Then I also quickly rinse them with cold water for quick cooling. Then I cut the radishes, celery stalks, and onions into half rings. I add salt, 1-2 tablespoons of vegetable oil, one and a half tablespoons of lemon juice, no more. I mix everything and let it sit in the refrigerator for 2 hours. If you eat it right away, it won’t be as tasty. Then transfer to plates and eat. You can add mayonnaise. But this is not for everyone. I love. Try it, you don’t notice the smell of cabbage at all.

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 3 tbsp mayonnaise. l. I hated seaweed, but when they gave me this recipe I fell in love with it.

Frozen seaweed needs to be thawed in cold water, rinsed thoroughly (otherwise you get sand :)), cook in salted water for 20-30 minutes until 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, fry one onion, cut into half rings, in a small amount of oil. I add 200g. minced meat and 3 cloves of finely chopped garlic. I drain the cabbage and mix it with the gravy. Delicious both hot and cold.

I really liked the “Ichthyander” salad: seaweed, onion half rings, squid strips, eggs, fresh cucumber, mayonnaise.

my version

With all kinds of sea life: crab meat/crab sticks, shrimp, squid and anything else that comes 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 left of the specific taste of cabbage. Previously, I couldn’t even bear to hear the phrase “seaweed.” Now this is one of my favorite salads.

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

“Far Eastern” salad in 2 versions. And I really liked him. I recommend. Delicious.

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

2. The same thing, only instead of canned cabbage, boiled and fried with onions. It tastes even better this way.

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

I marinate frozen seaweed: rinse 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 it.

Sea kale 400 gr.

Boiled rice ½ tbsp.

Egg 3 pcs.

Onion 1 pc.

Mayonnaise 200 gr.

Boil the eggs hard, cool, cut into small cubes.

Chop the onion.

Cut the seaweed into long strips.

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

Hello, my dear blog subscribers and guests!

In this article I want to tell you 5 delicious and healthy seaweed salads!
As I promised in the article about (aka kelp), I am publishing my favorite recipes, by the way, they are very easy to prepare.

All salads are very healthy, because all the ingredients are natural and no mayonnaise, vinegar or other toxic chemicals are used in the dressings :)

Salad components can be interchanged and combined, tried and experimented, but in the recipes presented in this article everything is quite harmonious, in my opinion!

Preparing seaweed

Before you start cooking, you need to first prepare our kelp.

The kelp that is sold in stores is mostly in a marinade that contains vinegar and various other harmful additives. To make our salads not only tasty, but also healthy, we need to get rid of these additives.

To do this, take the seaweed, put it in a deep container and fill it with cold water for about 30 minutes.

Then drain the water, transfer our kelp to a colander and rinse it under running water.

That's all! Now it is ready for further preparation! You can taste it and if you feel the taste of vinegar, you can repeat this procedure again.

So let's get started!

Classic salad with egg and peas

I think this is the most popular and familiar salad. It has a delicate, pleasant taste. All ingredients combine very harmoniously with each other.

Ingredients:

Sea kale – 500 gr.
Egg – 4 pcs.
Cucumber – 1 pc.
Green peas – 1 can.
Green onions – a little bit.
Sour cream for dressing

Cooking process:

Place the pre-prepared kelp in a deep plate.
Cut the pre-boiled eggs into small cubes.
Take a medium-sized fresh cucumber and cut it into strips (you can, of course, cut it into cubes or something else, but in my opinion, straws are more suitable here).
Open a can of green peas and drain the liquid from it.
Finely chop the green onions.
Mix all ingredients and season with sour cream. Add salt.
Let's eat and enjoy the great taste!

Seaweed salad with squid

This recipe will appeal to all seafood lovers; squid goes well with kelp. In addition, they provide additional benefits and saturate the body with the proteins we need so much.

Ingredients:

Sea kale – 500 gr.
Squids – 3 pcs.
Cucumber – 1 pc.
Bell pepper – 1 pc.
Green onions - small bunch
Sour cream for dressing

Cooking process:

Place the pre-prepared cabbage in a deep plate.
Take three medium-sized squids and boil them. Then we cut them into strips.
Cut a medium-sized fresh cucumber into strips.
Bell pepper, preferably red, cut into strips (quarters of rings).
Finely chop the green onions.
Mix all the ingredients and season with sour cream; you can add a little mustard to the dressing to add a slight piquancy. Salt.
Let's start eating the salad!

Salad of kelp, white cabbage and corn.

This salad variation will appeal to those with a sweet tooth :) Canned corn adds a subtle sweet note.

Ingredients:

Laminaria – 500 gr.
White cabbage – 250 gr.
Canned corn - 1 can.
Dill - a small bunch.
Sour cream for dressing
Mustard - 1 teaspoon.
Salt.

Cooking process:

Place the kelp in a deep plate.
Shred the cabbage into small strips, add a little salt and knead it with your hands, so it will become more tender, in our case it will be tastier than if it were left unbrushed. Let it sit and soften for a couple of minutes.
Open the can of canned corn and drain the liquid.
Finely chop a small bunch of dill.
Mix the ingredients and season the salad with sour cream (it is shown undressed in the photo), add a teaspoon of mustard. Add salt to taste and don’t forget that we have already salted the cabbage.
We eat the salad with gusto.

Sea kale and carrot salad

This wonderful combination of seaweed and spicy carrots will appeal to fans of “Korean-style carrots” and other spicy salads. This is one of my favorite recipes :)

Ingredients:

Sea kale – 500 gr.
Fresh carrots – 350 gr. (this is about two medium carrots)
Spices and herbs (I used: coriander, thyme, dill seed, a mixture of 5 peppers.)
Garlic - 2 cloves (medium size)
Vegetable oil.
Salt.

Cooking process:

Seaweed salad with apple, cheese and olives.

This salad has a rather interesting taste, sweetish because of the apples and, at the same time, with a slight sourness. Olives add a peculiar salty tint, and a dressing of mustard and vegetable oil adds a pleasant spicy note.

Ingredients:

Sea kale – 500 gr.
Cheese (preferably hard varieties) – 120 gr.
Apple (preferably green, slightly sour) – 100 gr.
Olives (black olives) – 70 gr.
Green onions - a medium-sized bunch.
Vegetable oil for dressing.
Mustard – 1.5 teaspoons.

Cooking process:

Place the prepared, washed kelp in a deep bowl.
We cut the cheese into strips (it is better to take hard cheese).
Peel the apple and cut into small cubes.
Finely chop the green onions.
Cut the olives into rings.
Mix the ingredients and season with vegetable oil, add mustard, add a little salt (you may not even have to add salt, since the cheese and olives are quite salty).
Let's start eating and admire the wonderful taste!

Well, dear readers, how do you like my salads? Did you like it?
I'm sure you'll find one you'll love!

Thank you all for your attention and bon appetit!
Write your reviews and suggestions in the comments!

Everyone knows, or maybe not, but seaweed is ordinary algae that grows on the bottom of the sea. And as you understand, there are a lot of vitamins and minerals in such a product, so don’t miss the opportunity to try this product. For example, prepare a seaweed salad with an egg and green peas or. Eat this cabbage often and make your diet more varied. What about the diet, even a holiday at the family table will become more original if the dishes are not ordinary, but with a twist. This very highlight will be the seaweed. Throw away all the usual rules, break the usual traditions, because new dishes always arouse interest and whet the appetite.

I always try to serve something fresh and not hackneyed to the table. What I mean is that I make recipes all the time that are not often on the table, so be decisive and don’t be afraid to cook with non-standard ingredients. Sea kale is a very unique product, but this does not mean that you cannot prepare a tasty and worthy dish from it.

A salad made from this type of seaweed will be oh so delicious if you add eggs and canned peas to it. Just a few ingredients and already a salad. Simple, tasty and in a short time you get a new, completely unconventional dish. There are a lot of words, but it's time to move on to action. Let's start cooking and don't waste a minute.

Required Products:
- 200 grams of seaweed,
- 1 sweet onion,
- 150 grams of canned green peas,
- 2 chicken eggs,
- 100 grams of salad mayonnaise.

How to cook with photos step by step

To make it easier to eat seaweed in a salad, I simply cut it with culinary scissors. I also add chopped sweet purple onions to it. The brightness of the colors already evokes positive emotions and a feeling of celebration.

I boil chicken eggs hard, cool them, then peel them and cut them into small cubes. The protein component in a salad is very important; the benefits of eggs for the body are noticeable. You will also be provided with a feeling of fullness, because eggs are ideal to satisfy your hunger.

I add canned peas, without marinade, to the salad. I use peas of the brain variety, as it should be written in the composition, such peas are soft and tender.

I top the dish with salad mayonnaise, you can and should make it homemade, but I used store-bought mayonnaise. Stir until smooth.

So a delicious seaweed salad with egg and green peas is ready. This is a matter of a couple of minutes! Bon Appetite!

If you love seaweed, then it is definitely present in your diet, and when you get a little tired of plain cabbage, it’s time to make a salad from it. So, I bring to your attention a seaweed salad with egg and green peas. Peas, eggs and cabbage combine perfectly in taste; the salad turns out simply excellent, despite its simple ingredients and availability. I really love seaweed in combination with carrots and celery, you can use pure cabbage or, as you like, with any additives. For dressing, you can take a little, or you can use vegetable oil, canned peas, choose the brain varieties, then the salad will definitely turn out very tasty.

- seaweed – 300 g,
- chicken eggs – 2 pcs.,
- canned peas – 3 tbsp.,
- boiled carrots – 1 pc.,
- greens - to taste,
- mayonnaise – 1 tbsp.,
- salt and pepper - to taste.

Recipe with photos step by step:

Prepare a salad bowl. So, it’s up to you to choose seaweed – pure or with additives. Transfer the cabbage to a salad bowl.

Boiled carrots fit perfectly here; they give the salad a slight sweetish note. Carrots can also be used in Korean style. Select small carrots and boil for 15 minutes. Cut the carrots into arbitrary pieces and place in a salad bowl.

Uncork a jar of canned peas and add the peas to the salad bowl. If you don’t have canned peas, you can use frozen ones, just blanch them first; these peas will also make a pretty tasty salad.

Boil chicken eggs the day before in salted water for 8-10 minutes, then cool the eggs in cold water and peel. Cut the eggs into cubes and add to the salad. A little green onion will add freshness and brightness to the salad, so be sure to add finely chopped onion.

Season the salad with mayonnaise (use vegetable oil if desired), salt and season with ground pepper. Mix all ingredients and take a sample. That's all, a delicious and quick salad is ready, it can be served.

Enjoy your meal!

It turns out interesting