Almost everyone knows about this - to increase the iodine content in the body, you need to eat seafood: shrimp, crabs, lobsters, fish, seaweed.

When other foods are recommended, such as milk, grains, fruits or vegetables, this is not always true. They may or may not have sufficient iodine. It all depends on the area in which the plants were grown or the cows grazed. If there is a lack of iodine in soils and water, then these products will also not be saturated with iodine.

The most reliable indicator is the distance from the sea. In the coastal zone, cereals, vegetables, and fruits are literally filled with iodine. Iodine is such a capricious microelement that even within one species (for example, algae), its amount varies endlessly. For example, according to the observations of scientists, the popular kelp algae near Vladivostok contains about 0.2% iodine (in dry matter), in the Tatar Strait - 0.3%. The phylophore near Sevastopol contains 0.1% iodine, and in the open sea - 0.3%. Different vertical zones correspond to different iodine contents: the deeper the algae live, the more iodine they contain. In algae growing off the coast of California, the iodine content increases 10 times only at a depth of 10 m, and in the Barents Sea at greater depths it can increase 400 times.

Sea kale- the most affordable product, but not everyone can get used to its taste. Making yourself love seaweed is quite simple - you need to learn how to cook it correctly. You get used to the peculiar taste very quickly, and the smell is drowned out by the spices.

While shrimp, crabs and lobsters are still quite rare on the table of ordinary people, the same cannot be said about fish. A wide range of prices allows you to choose any variety: cheaper - herring, pollock and cod, more expensive - perch, flounder, hake. The iodine content in fish of different breeds also varies, but what is surprising is that it depends not so much on the type of fish, but on their fat content. Iodine accumulates in the fish fat layer, and consuming fish oil itself will be useful in two aspects: the body is simultaneously saturated with vitamins and iodine.

To saturate yourself with iodine, it is best to eat dried sea fish or freshly salted fish: when cooked, a significant part of the iodine is destroyed.

Sea kale is practically the only source of dietary iodine necessary for the normal functioning of the thyroid gland. Iodine is present in it in the form of a complex with amino acids, which contributes to its more efficient absorption by the body. 10 g of seaweed contains the same amount of easily digestible iodine compounds as 11 kg of cod. Sea kale is highly effective due to the qualitative and quantitative composition of biologically active substances balanced by nature. Daily consumption of seaweed will help you ensure normal functioning of the body and get rid of a number of diseases.

Compound: 100 g of product contains on average: energy - 1470 kJ (350 kcal), proteins - 12 g, carbohydrates - 70 g, fat - 0.5 g.

This miraculous product is based on forms of amino acids available to the body, polyunsaturated fatty acids, alginates, vitamins (A, C, B, B1 B2, B3, B6, B12, E, K, PP), macro- and microelements (K, Na, Ca, Ma, etc.), bioactive natural compounds.

The combination of all the healing properties of kelp provides a high therapeutic and prophylactic effect both when used internally and externally.

Properties:

1) normalizes the function of the thyroid gland;

2) increases immunity;

3) regulates blood cholesterol levels;

4) stabilizes metabolism;

5) improves the functions of the cardiovascular, central nervous and respiratory systems;

6) stimulates the gastrointestinal tract;

7) removes heavy metal salts and radionuclides from foods from the body.

In Japan, there are more than 150 culinary recipes using seaweed.

Before cooking Rinse the seaweed with warm water on a sieve and soak for 1 hour to swell, then boil for 15–30 minutes, drain the broth. Boiled seaweed can be used to prepare cold and hot dishes; you can add 10–15 g of it to cabbage soup, soups, borscht, and pickles. You can use it to prepare stews, cutlets, zrazy, casserole and other dishes. Boiled seaweed is best stored in the refrigerator.

Semi-finished product from dried seaweed

Dried seaweed must be soaked in fresh water. Take up to 8 parts of water for 1 part cabbage and soak for several hours (usually overnight). After this, the cabbage is thoroughly washed in running water and boiled for about 15–20 minutes. The semi-finished product is ready. It can be stored in the refrigerator for several days. This boiled seaweed is used to prepare almost all kelp dishes.

Recipe for “iodized sauce” by G. Shatalova

Galina Shatalova suggests using seaweed in sauce; it can be used to season any dish.

Required: 1 cup dried seaweed, 2.5 cups boiling water, 3 tbsp. l. coriander seeds, 1 tbsp. l. cumin seeds, 16 sweet pea grains, 2–3 clove buds, 10 medium-sized onions, 100–150 g sunflower or corn oil.

Cooking method: It is most convenient to pour dried seaweed from a bag into a liter jar, pour boiling water over it, cover with a napkin and let it swell for several hours. Grind all the spices mixed together in a coffee grinder. Pour the spiced flour into the swollen cabbage and mix thoroughly. Peel the onion heads and chop them as finely as possible. If you like garlic, you can add 4-5 cloves. Mix the onion thoroughly into the sauce, add vegetable oil to taste. Knead with a spoon, as if knocking air into the sauce. The next day the sauce is ready. It can be stored in the refrigerator for 10–15 days. Place in a salad bowl or simply in a deep plate and mix with a glass of pre-finely chopped greens.

Pickled seaweed

Required: 1 kg of boiled seaweed, 20 g of sugar, 10 g of vinegar, 0.5 g of cloves, 0.2 g of bay leaf, 10 g of table salt.

Cooking method: For the marinade, add sugar, cloves, bay leaves, salt to hot water and boil for 3-5 minutes, then cool, add vinegar. Boiled seaweed is poured with chilled marinade and kept in it for 6–8 hours. After this, the marinade is drained. Marinated seaweed is served as an independent dish or as a side dish for fish and meat dishes. It can also be used to prepare other seaweed dishes.

Vinaigrette with seaweed

Required: 200 g pickled seaweed, 100 g sauerkraut, 1 cucumber, 1 large beet, 2 potatoes, 1 onion, 150 g canned green peas, 3 tbsp. l. vegetable oil, salt to taste.

Cooking method: Boiled beets and potatoes, as well as cut the cucumber into cubes. Squeeze the sauerkraut from the brine and chop it. Finely chop the onion. Combine all products, add seaweed, green peas, salt, vegetable oil and mix.

Vitamin seaweed salad

Required: 100–150 g pickled seaweed, 1–2 pickled or fresh cucumbers, 2–3 carrots, 1–2 apples, 1 egg, 3–4 tbsp. l. sour cream, salt and herbs.

Cooking method: Grate the peeled carrots on a coarse grater. Cut cucumbers and apples into thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Place in a heap in a salad bowl, garnish with eggs in the form of slices or circles and sprinkle with finely chopped parsley.

Seaweed salad with carrots and cucumber

Required: 2 cups pickled seaweed, 1 onion, 1 radish, 1/2 carrot, 1 pickled cucumber, 2 boiled eggs.

Cooking method: Mix seaweed with sliced ​​cucumber, grated radish, finely chopped onion, eggs and season.

Seaweed salad with vegetables

Required: 2 cups pickled seaweed, 1 cup sauerkraut, 3 potato tubers, 1 onion, 1/2 cup vegetable oil, salt to taste.

Cooking method: Mix sea and white cabbage, boiled potatoes and onions, cut into slices, add salt, season with oil and mix well.

Vegetable vinaigrette with seaweed

Required: 100–150 g pickled seaweed, 2–3 carrots, 2–3 beets, 3–4 potatoes, 1–2 cucumbers, 50–100 g green or onions, 1–2 tbsp. l. vegetable oil, 1–2 tbsp. l. 3% vinegar, salt to taste, pepper to taste, sugar to taste.

Cooking method: Boil potatoes, beets, carrots, peel, cool and cut into thin slices. Wash the cucumbers and also cut them. Mix all the vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and stir. When serving, garnish with green onions.

Vinaigrette with seaweed

Required: 200 g pickled seaweed, 1 carrot, 1 beet, 1.5 cups pickled onions, 1/2 cup vegetable oil.

Cooking method: Cut the boiled beets and carrots into strips. Mix everything with seaweed and onion, add salt and season.

Sea kale with mayonnaise

Required: 100–150 g pickled seaweed, 50–100 g mayonnaise, 1–2 eggs.

Cooking method: Add part of a finely chopped hard-boiled egg to the pickled seaweed and season with mayonnaise. Place in a salad bowl and decorate with egg slices.

Borscht with seaweed

Required: 100 g pickled seaweed, 100 g beets, 80 g carrots, 20 g parsley root, 50 g onions, 80 g potatoes, 10 g tomato paste, 5 g sugar, 5 g 3% vinegar, 20 g sour cream, bay leaf, parsley, black peppercorns, salt.

Cooking method: Boil the seaweed, cool, chop into strips, and pour cold marinade over it for 8–10 hours. To make the marinade, put salt, sugar, cloves, bay leaves in hot water, boil for 10–15 minutes, then drain the broth, cool and add vinegar to it. Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20-30 minutes, then add pickled seaweed and continue simmering. Place potatoes cut into cubes into boiling water, after 10 minutes - stewed vegetables, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, add sour cream and finely chopped parsley to a plate with borscht.

Cabbage soup with seaweed and mussels

Required: 100–150 g boiled mussels, 100 g pickled seaweed, 200 g sauerkraut, 1–2 carrots, 1 bunch of parsley, 1 onion, 2–3 tbsp. l. cereals (millet, rice or pearl barley), 1 tbsp. l. tomato paste, 2 tbsp. l. vegetable oil, 4 tbsp. l. sour cream, spices, garlic, herbs.

Cooking method: Boil the mussels, chop, fry in fat along with onions and roots. Separately, boil the cereal in the broth until almost ready, then add stewed and pickled seaweed, add tomato paste, fried mussels, roots and onions. Then cook until fully cooked. At the end of cooking, add salt, spices and finely chopped garlic. Serve with pieces of mussels, sour cream and herbs.

Sea kale salad

Required: 200 g pickled seaweed, 1 onion, 1–2 tbsp. l. vegetable oil, pepper and salt to taste.

Salad with seaweed and tomato

Required: boiled seaweed, onion, 1–2 tbsp. l. tomato paste, 1–2 tbsp. l. vegetable oil, sugar and salt to taste.

Salad with seaweed and mayonnaise

Required: boiled seaweed, onion, 1/2 cup mayonnaise, sugar and salt to taste.

Salad with seaweed and sauce

Required: boiled seaweed, onion, 1/2 cup hot or sweet sauce.

Salad with seaweed and cucumbers

Required:

Salad with sea and white cabbage

Required: boiled seaweed, 1/4 medium fork white cabbage, grated with salt, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper and salt to taste.

Salad with seaweed and vegetables

Required: boiled seaweed, 1/4 fork white cabbage, grated with salt, 1 fresh cucumber, 1–2 boiled potato tubers, 1 onion, 2–3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.

Salad with seaweed and bell pepper

Required: boiled seaweed, 1/4 fork white cabbage, grated with salt, 1–2 fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, cut into cubes, 1–2 boiled potato tubers, 1 onion, 2– 3 tbsp. l. vegetable oil, garlic, 1 tsp. acetic or citric acid, salt, pepper, sugar to taste.

Salad with seaweed and radish

Required: boiled seaweed, 2-3 medium radishes, 1 onion, 2 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, salt, pepper to taste.

Vitamin salad with seaweed

Required: boiled salted seaweed, 1-2 fresh cored apples, cut into small cubes, 1-2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, sugar to taste.

Salad with seaweed and carrots

Required: boiled salted seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar and salt to taste.

Salad with seaweed and pickled vegetables

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 2 pickled tomatoes, 1 pod of sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.

Salad with seaweed, vegetables and apples

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1 pod of salted bell pepper, 1–2 pickled apples, 1 fresh or salted carrot, 1/4 onion, 1–2 tbsp. l. vegetable oil, pepper and salt to taste.

Salad with seaweed and mushrooms

Required: boiled seaweed, 5–6 medium salted or pickled mushrooms, 1 onion, 2–3 tbsp. l. vegetable oil, pepper and salt to taste.

Sea kale with eggplant caviar

Required: 150 g boiled seaweed, 200 g eggplant caviar, vegetable oil, spices, salt to taste.

Salad with seaweed and fish

Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g chum fish or lightly salted pink salmon, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.

Salad with seaweed and meat

Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g boiled beef, 1 pickled cucumber, 1–2 boiled potato tubers, 1 carrot, 1–2 tbsp. l. green peas, 1/2 cup mayonnaise, salt and spices to taste.

Vinaigrette with seaweed and vegetables

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1 beet, 1 carrot, 1–2 boiled potato tubers, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 onion, 2 tbsp. l. green peas, 2–3 tbsp. l. vegetable oil, salt and spices to taste.

Vinaigrette with seaweed and apples

Required: boiled seaweed, 1 glass of pickled white cabbage, 1 boiled beet, 1-2 apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.

Vinaigrette with seaweed and fish

Required: boiled seaweed, 60 g chum salmon or pink salmon or lightly salted cod, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beet, 1 carrot, 1–2 tbsp. l. green peas, 1–2 tbsp. l. pickled cherries, plums or lingonberries, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.

Vinaigrette with seaweed and mushrooms

Required: boiled seaweed, 5–6 pieces of pickled mushrooms, 1 boiled beet, 1–2 boiled potato tubers, 1/2 cup of pickled white cabbage, 1–2 pickled cucumbers, 1 onion, 3 tbsp. l. 3% acetic acid solution, sugar, pepper, salt to taste.

Vinaigrette with seaweed and meat

Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g beef, lamb or veal, 1 boiled beet, 2-3 boiled potato tubers, 1-2 pickled cucumbers, 1 carrot, 2-3 tbsp. l. pickled cherries, plums or lingonberries, 1 egg, 1/2 cup mayonnaise, salt to taste.

Vinaigrette with seaweed and shellfish meat

Required: boiled seaweed, 60 g meat of clams, scallops, mussels, squid or octopus, 1–2 boiled potato tubers, 1–2 pickles, 1 carrot, 1 beet, 1–2 tbsp. l. pickled plums, cherries or lingonberries, 1/2 cup mayonnaise, herbs, salt to taste.

Cabbage soup with seaweed and meat

Required: 200–300 g of meat, 1 cup of pickled white cabbage, 1–1.5 cups of boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1 tbsp. l. tomato paste, 1/2 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. sour cream, 2 eggs, bay leaf, parsley, dill, garlic, pepper, salt to taste.

Cooking method: Pour well-washed meat with cold water, bring to a boil and cook until half cooked. Remove the foam that forms on the surface of the broth and add salt. Place white sauerkraut in the broth, boil and then add boiled seaweed, chopped potatoes, and when the potatoes are half cooked, sautéed carrots cut into strips, chopped onions, parsley root. Prepare flour sauté with tomato paste and season with cabbage soup. 10 minutes before readiness, add pepper, bay leaf, garlic, and salt to taste. Serve with chopped egg, sour cream and herbs.

Cabbage soup with seaweed in meat broth

Required: 300–450 g marrow bones, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1.5 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, herbs, dill, pepper, salt to taste.

Cooking method: Pour well-washed marrow bones with cold water and cook for 2–2.5 hours, after which remove the bones. Add boiled seaweed, vegetables, spices and other ingredients to the prepared broth, brought to a boil.

Green cabbage soup with seaweed

Required: 200–300 g of meat, 1 cup of pickled white cabbage, 1.5 cups of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1–2 bunches of sorrel, 1–2 tomatoes, 1–2 tbsp. l. margarine, 1 tbsp. l. flour, 1 egg, 2-3 tbsp. l. sour cream, pepper, bay leaf, salt to taste.

Cooking method: Bring well-washed meat to a boil, cook until half cooked, then add white cabbage cut into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, add sautéed carrots and onions cut into strips, add disassembled, washed, chopped sorrel, and tomatoes cut into slices. 10 minutes before the cabbage soup is ready, season it and add spices. Serve with egg and sour cream.

Meat borscht with seaweed

Required: 200–300 g of meat, 1/2 cup of pickled white cabbage, 1/2 cup of boiled seaweed, 1–2 potato tubers, 1 beet, 1 carrot, 1 onion, 1 tbsp. l. flour, 1–2 tbsp. l. tomato paste, 1–2 tbsp. l. margarine, 1 egg, 2-3 tbsp. l. sour cream, spices, salt to taste.

Cooking method: Place well-washed meat in water, bring to a boil, skim off any foam that has formed, add salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into pieces or cubes. When the potatoes are half cooked, add sautéed carrots and onions, cut into strips. Prepare flour sauté and season with borscht. Add spices. Add brine or 3% acetic acid solution and sugar to taste. Add beets, stewed separately in fat and vinegar essence, cut into cubes or cubes, into the prepared borscht. Boil for 10 minutes. Served with chopped egg and sour cream.

Green meat borscht with seaweed

Required: 200–300 g of meat, 1/2 cup boiled seaweed, 1/2 potato tuber, 1 bunch of sorrel, spinach, 1 carrot, 1 onion, 1–2 fresh tomatoes, 2–3 tsp. canned beans, 1 beet, 1 tsp. grated garlic, 1 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, salt to taste.

Cooking method: Pour well-washed meat with cold water and bring to a boil. When the meat is half cooked, add boiled seaweed, chopped potatoes, and then (after boiling) add washed chopped sorrel and spinach. Boil and add sauteed carrots and onions, fresh tomatoes cut into slices, 2-3 tsp. canned beans, spices, brine or 3% acetic acid solution to taste, sugar, grated garlic. Add poached beets, cut into cubes or cubes, into the prepared borscht, then cook for 7–10 minutes. Served with chopped egg.

Rassolnik with seaweed

Required: 200–300 g of meat, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 bunch of sorrel, 1–2 pickled cucumbers, 1–2 tbsp. l. sour cream, parsley, spices, salt to taste.

Cooking method: Rassolnik can be prepared with meat, ham, sausages or sausages. Cut the meat into pieces and cook until half cooked. Add boiled seaweed and boil. After this, place the potatoes cut into cubes, cubes or slices into the pan, add sauteed carrots and onions chopped into strips, and boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut the pickled cucumbers into cubes and diamonds and add cucumber pickle, spices and salt to taste. Before eating, season with sour cream and sprinkle with herbs.

Fish soup with seaweed

Required: 200–300 g fish heads, 1/2 cup boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable fat, spices, salt to taste.

Cooking method: Pour well-washed fish heads (you can add 100–150 g of fish fillet, cut into pieces) with cold water, bring to a boil, and add salt. Then add boiled seaweed, chopped parsley roots and bring to a boil again, then add sautéed carrots, onions, cut into cubes. The potatoes are placed in front of the seaweed and when the potatoes are half-ready, the remaining components are introduced. Spices, salt to taste.

Liquid solyanka with seaweed

Required: 1/2 cup boiled seaweed, 1/2 cup sauerkraut, 1 pickled cucumber, 1 tomato, 1-2 tbsp. l. capers, 30–50 g beef, 20–30 g sausage, 20–30 g ham, 1 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. tomato paste, 1 tbsp. l. sour cream, spices, herbs, salt to taste.

Cooking method: Take several glasses of meat broth, bring to a boil, add boiled seaweed and sauerkraut, boil. When half-ready, add pickled cucumber, salted tomato, capers and meat ingredients: beef, sausage, ham, cut into cubes. Boil all this and add sautéed carrots and onions. Prepare flour sauté with tomato paste. A few minutes before the end of cooking, add salt and spices to taste. Serve with sour cream and finely chopped herbs.

Seaweed soup with mushrooms

Required: 230–350 g bones, 1/2 cup boiled seaweed, 1 carrot, 1 onion, 1–2 parsley roots, 7–8 pieces of fresh mushrooms, 3 tbsp. l. wheat flour, 2–3 tbsp. l. butter, 1 glass of milk, 1–2 egg yolks, salt to taste.

Cooking method: Pour cold water over the well-washed bones and cook until tender. Strain the broth, add mashed boiled seaweed. Grate the sautéed carrots, onions and parsley. Take a glass of milk, heat to 60 °C and add the egg yolk, beat with sautéed flour. Sort out the fresh mushrooms, rinse well and boil in a vinegar-salt solution, then wipe, cut some of the mushrooms into strips. First add sauteed grated carrots, onions, parsley into the broth, then chopped mushrooms and lastly beaten egg yolks, milk and sautéed wheat flour. Boil for 10–15 minutes.

Stewed seaweed

Required: 1/3 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 carrots, 1 onion, 2–3 tbsp. l. tomato paste, 1 tbsp. l. wheat flour, 1 tbsp. l. margarine, sugar, spices, salt to taste.

Cooking method: Take 1 tbsp. l. margarine or butter, pickled white cabbage, all this needs to be simmered for 15 minutes, then add boiled seaweed, add sautéed carrots and onions cut into strips or cubes. Add tomatoes, spices and bring everything to readiness.

Solyanka with seaweed in a frying pan

Required: 1/2 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 40–50 g beef, 20–30 g ham, 20–30 g sausage, 1 carrot, 1 head onions, 1 tbsp. l. margarine, 1–2 tbsp. l. tomato paste, herbs, spices, salt to taste.

Cooking method: Fry the pickled white cabbage in margarine until soft, then add boiled seaweed, pickled cucumbers, tomatoes, cut into slices, add beef, ham, sausage, sauteed carrots, cut into strips, onions and 1 tbsp. l. tomato Bring everything to readiness. Add salt and spices to taste. Sprinkle with herbs before serving.

Sea kale stewed with pork

Required: 200 g boiled seaweed, 200 g pork, 50 g lard, 1 tbsp. l. soy sauce, 1/2 onion, salt to taste.

Cooking method: Finely chop the boiled seaweed. Clean the raw pork pulp from fat and cut into slices. Chop the onion. Place pork and onions in a very hot frying pan with a small amount of fat and fry. Add seaweed, soy sauce, 1-2 cups of broth and, when the liquid boils, pour in the melted lard.

Sea kale stewed with chicken

Required: 200 g boiled seaweed, 700 g chicken meat, 50 g lard, 1 tbsp. l. soy sauce, 1/2 onion, 1 egg (white), salt to taste.

Cooking method: Chop the onion. Cut the flesh of the boiled chicken into slices, green onions into pieces. Put onions in a very heated frying pan with a small amount of fat, fry them, then add chopped boiled seaweed, chicken slices, pour in 1/2 cup of broth and let it boil, add melted lard.

Sea kale in syrup

Required: 1 kg of boiled seaweed, 1.5 kg of granulated sugar, 2 glasses of water, 1–2 tsp. citric acid.

Cooking method: Pass the boiled seaweed through a meat grinder, prepare sugar syrup in an enamel bowl and filter. Add citric acid 1.5–2 tsp to the hot syrup. for 1 kg of cabbage, put 500 g of chopped seaweed on 1 kg of syrup and soak in the syrup for soaking for 1 hour. Then cook for 20–25 minutes until tender, then add an infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor . Pour the finished jam hot into glass jars. Using the same recipe, you can prepare jam from seaweed with lingonberries.

Salad "Captain"

Required: boiled seaweed, boiled beef meat, sauerkraut, boiled beets, boiled potatoes, 1-2 pickled cucumbers, 1 carrot, pickled lingonberries or cranberries, 1 egg, mayonnaise, fresh parsley, salt and pepper to taste.

Carolina salad

Required: boiled seaweed, sauerkraut, boiled beef, 1 pickled or pickled cucumber, 1–2 boiled potato tubers, 1 carrot, 1–2 tbsp. l. green peas, mayonnaise, salt, spices to taste.

Salad "Merchant"

Required: boiled seaweed, sauerkraut, 1 bell pepper, 1–2 soaked apples, 1 fresh carrot, 1/4 onion, 1–2 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Mariana"

Required: boiled seaweed, white cabbage, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper, salt to taste.

Cooking method: White cabbage is finely chopped and ground with salt, seaweed and onion are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

Salad "Natalie"

Required: boiled seaweed, 1–2 fresh apples, 1–2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, salt and pepper to taste.

Cooking method: Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt and pepper.

Salad "Oxy"

Required: boiled seaweed, 100 g salted or pickled mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Olesya"

Required: boiled seaweed, white cabbage, 1 onion, several fresh cucumbers, 2-3 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.

Cooking method: White cabbage is finely chopped and rubbed with salt, seaweed, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

Salad "Island"

Required: boiled seaweed, white cabbage, 1 head of onion, several fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, cut into cubes, 1-2 boiled potato tubers, 1 head of onion, 2-3 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, garlic, salt, pepper, sugar to taste.

Cooking method: White cabbage is finely chopped and ground with salt, seaweed, cucumbers, tomatoes, carrots, sweet peppers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

Salad "Primorsky"

Required: boiled seaweed, pickled white cabbage, chum salmon or pink salmon, lightly salted, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.

Salad "Rogneda"

Required: boiled seaweed, pickled white cabbage, 1 boiled beet, 1-2 fresh apples, 1-2 boiled potatoes, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.

Salad "Sakhalin"

Required: boiled seaweed, 1 onion, 2 fresh cucumbers, 1 carrot, sour cream, salt to taste.

Cooking method: Cut all products into small pieces, add sour cream and salt.

Salad "Szeged"

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 1 pod of sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.

Cooking method: Seaweed, pickles, peppers, carrots, boiled potatoes, and onions are chopped. Mix thoroughly, season with vegetable oil, add salt and pepper.

Salad "Tynyanov"

Required: boiled seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar, salt to taste.

Cooking method: Seaweed, carrots, apples, plums are chopped. Mix thoroughly, add the juice of half a lemon, sour cream, salt and pepper to the salad.

Salad "Tana"

Required: boiled seaweed, chum salmon or pink salmon or boiled cod, pickled white cabbage, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beet, 1 carrot, 1–2 tbsp. l. green peas, 1–2 tbsp. l. pickled cherries, plums or lingonberries, mayonnaise, fresh parsley, salt, sugar, spices to taste.

Far Eastern soup

Required: 2 liters of water, 200–300 g of fish heads, 1/2 cup of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable oil, spices, salt to taste.

Cooking method: Pour well-washed fish heads (you can add sea fish fillets) with cold water, bring to a boil, and add salt. Then add potatoes. When the broth boils, cook until the potatoes are half cooked. Add seaweed and chopped parsley roots. Fry the carrots and onions in vegetable oil and add when the soup is ready. Spices, salt to taste.

Kelp marinade with soy sauce and honey

Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 cloves of garlic, 1.2 l. water.

Cooking method: 30 gr. Boil dried kelp in 1.2 liters of water for 30 minutes. Take out the kelp and cut it into thin strips (0.5 cm). Add 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce and 2 minced garlic cloves. Simmer for 10 minutes in a wok, then add 1 cup of the kelp broth. Cover with a lid and simmer for another 5 minutes on the lowest heat. (If you don’t have such a frying pan, then you can, of course, use a regular one with high sides). When cool, refrigerate for at least 2 hours. Serves 4–8.

Kelp marinade with ginger and honey

Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 cloves garlic, 1 tsp. crushed ginger and juice of 1 lemon.

Cooking method: prepare kelp as in the previous recipe. Add 2 tsp to the kelp. honey, 1 tsp. crushed ginger and juice of 1 lemon. Mix everything and marinate in the refrigerator for at least 2 hours.

Azuki beans (small red beans) with zucchini and kelp

Required: 1 cup azuki beans, previously washed and soaked; 1 strip of kelp, 2-3 inches long, also pre-washed and soaked; 1 zucchini, cut into small cubes; 1/8 or 1/4 tsp. sea ​​salt (of course, you can use regular salt).

Cooking method: Place the kelp on the bottom of the pan, place the zucchini on top, then place the azuki beans. Fill this with the water in which the kelp was soaked, so as to cover only the zucchini, but not the beans. Bring to a boil, reduce heat to medium, cover and cook until tender (1.5–2 hours). Add enough water to cover the beans, add sea salt and simmer until tender (another half hour).

Pinto beans with vegetables and kelp

Required: 1 cup presoaked pinto beans; half a cup of onion, diced or sliced; 1/4 cup celery, cut into large cubes or rectangles; 1/8 cup fresh sweet corn; 1/4 cup carrots, cut into large cubes; 1 strip of kelp, pre-soaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon sea salt; chopped green onions for garnish.

Cooking method: Place the kelp on the bottom of the pan. On top, in layers, onions, celery, corn, carrots. Place the pre-soaked beans on top of the vegetables. Add enough water to just cover the beans. Bring to a boil, reduce heat to medium. Cook for about 2 hours until 80% done, adding water as needed to just cover the beans. Then add sea salt and continue cooking until the beans are soft, about another half hour.

Lentils with vegetables and kelp

Required: 1 cup washed lentils; 1/2 cup finely chopped onion; 1/8 cup diced celery (solera), 1/4 cup diced carrots, 1 1-2 inch strip of kelp, soaked and finely chopped, sea salt solution.

Cooking method: Place the kelp on the bottom of the pan. Next, in layers - onion, celery and carrots. Place lentils on top of vegetables. Add water to cover the vegetables. Bring to a boil, reduce heat to medium, cover and simmer for 45 minutes - 1 hour, occasionally adding water as needed to just cover the lentils. When the beans are 70% cooked, season with sea salt to taste and continue cooking for a few more minutes until done. Do not add more water after salting.

Brown rice with kelp

Required: 1 cup brown rice, 1.5 cups water; a pinch of sea salt; 1 strip of kelp 8 cm long; 2 drops of sesame oil (sesame),

Cooking method: Wash the rice and place it preferably in a pressure cooker or in a steel pan or in a fireproof ceramic dish. Add water, salt, kelp, oil. Cover tightly with a lid. Bring to a boil over high heat. Then reduce the heat and cook for 1 hour. Do not open the rice while cooking! When ready, remove the lid and carefully stir everything with a wooden spoon. Cover tightly again and let the rice sit for another 5 minutes before serving. Do not cook in aluminum cookware under any circumstances!

Seaweed is a budget-friendly and very healthy product that can now be easily purchased in many, even small shops. It has a pleasant, unobtrusive taste, and when properly prepared can significantly diversify the diet. Such a product also brings great benefits to the body, saturating it with many vitamins and minerals, including iodine, a deficiency of which many of our contemporaries face. Let's look at the preparation and recipe for canned cabbage salad, as well as a recipe for soup with this product.

Canned seaweed salad

To prepare such a tasty and very healthy dish, you need to prepare three medium-sized beets, a couple of potatoes and three carrots. You should also use a jar of canned seaweed (two hundred and sixty grams), three or four pickles, a certain amount of mayonnaise, sour cream, salt, etc.

Wash carrots, beets and potatoes with cold water using a brush. Boil all prepared vegetables until tender. Cool them, peel and chop into strips. Chop the cucumbers in the same way. Place all prepared ingredients in a salad bowl and add to them. Season the finished salad with a mixture of sour cream and mayonnaise, using them in equal proportions. Add salt, pepper and sprinkle with finely chopped dill (Popular about health). Stir the finished dish and serve it to the table.

Recipe for seaweed salad with egg

To prepare such a dish, you need to stock up on a couple of tablespoons, three hundred grams of seaweed, one medium onion, one bunch and three eggs.

Boil the eggs hard, cool and peel. Chop half of the prepared onion into thin half rings. Combine it in a salad bowl along with seaweed, mix and leave so that the onion marinates a little.
Chop the eggs into smaller pieces, and also chop the green onions. Mix all ingredients and season the finished dish with vegetable oil.

Method for preparing cabbage and crab sticks salad

This is a simple, satisfying and tasty salad that is prepared quite quickly. To prepare it you need to use three hundred grams of canned seaweed, a jar, a couple of tablespoons of mayonnaise, three chicken eggs and two hundred grams.

Chop the onion into smaller pieces and combine with pickled cabbage. If the cabbage is long, chop it additionally in several places.

Cut the crab sticks into medium-sized cubes, and also chop the hard-boiled eggs. Combine all the prepared ingredients, add canned corn to them. Season the finished salad with low-fat mayonnaise and serve.

Making seaweed soup

To prepare such an interesting, tasty and healthy ocean cabbage soup, you need to use one and a half liters of broth or water, three large potatoes and a medium carrot. Also prepare one medium onion, a jar of canned seaweed, a small jar, a couple of hard-boiled eggs. In addition, you will need a certain amount of herbs, salt and pepper, depending on your taste preferences, a little sour cream and vegetable oil.

Boil water or broth. Peel the potatoes and chop into small cubes. Place it in a saucepan and let it cook. Peel the onions and carrots. Chop the onion into smaller pieces and grate the carrots on a medium grater. Heat a frying pan with vegetable oil, fry the onion until slightly golden, then add the carrots to it and continue frying with constant stirring for another couple of minutes. Add the resulting frying to the potatoes and cook until the latter are almost cooked. Then pour the seaweed into the pan. Drain the liquid from the peas and also pour them into the boiling soup. Boil the egg hard, grate and add to the pan. Boil for five minutes. Add salt and pepper to the soup to taste. Turn off the heat and leave the finished dish covered for five to ten minutes to steep. Immediately before serving, sprinkle the soup with finely chopped herbs and add sour cream to it.

Fish recipe from canned cabbage

To prepare such an interesting soup, you need to stock up on one and a half to two liters of water, three tablespoons of rice, one potato, one onion and one carrot. Also use a can of canned fish (for example, pink salmon), a can of seaweed, some salt, black pepper and vegetable oil.

Boil water for soup. Peel the potatoes and cut into small cubes, rinse the rice under running water. Place these ingredients in a saucepan.

Prepare the frying: fry finely chopped onion and grated carrots until nicely golden. Add the stir-fry to the soup when the rice and potatoes are ready.

Then pour the fish, mashed with a fork, and also the seaweed into the pan. Taste the finished dish, add salt and pepper. Bring the soup to a boil, then turn off the heat and leave it under the lid to simmer a little. You can also sprinkle the finished dish with herbs - if you wish.

Dishes with canned kelp will help diversify your usual diet and bring health benefits no matter which seaweed recipe you choose.

Today you can buy seaweed in any supermarket. You can choose from fresh, frozen, canned and even dried seaweed, and you can prepare many different dishes from this wealth. The simplest of them is a salad with seaweed, which will be an excellent 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 complement your family lunch or dinner. The health benefits of seaweed are enormous, and with the help of simple culinary manipulations, preparing a very tasty addition to your usual menu is as easy as shelling pears.

Sea kale is commonly called brown algae, or, scientifically, kelp. The natural product is very rich in iodine, vitamins, contains a lot of fiber and iron, promotes the overall health of the body and stimulates digestion processes.

The use of kelp is indicated for diseases such as:

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

There is no particular season for eating seafood; it is healthy at 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, that salads with seaweed will come in handy.

In the everyday menu, seaweed salads are bound to become one of the most frequently prepared. Due to the high iodine content in algae, they promote the gentle and natural removal 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.

Which cabbage to take

Laminaria comes on sale in various forms. Pickled kelp already contains salt, so you don’t add salt to dishes with it. Before adding to the salad, be sure to drain it in a colander to drain all the liquid. Do the same with canned corn and peas. Brine is not included in salads, as it makes them too loose.

For those who do not like the taste of pickled seaweed, we recommend looking for briquettes of dried seaweed in supermarkets. This kelp needs to be soaked in clean water overnight and then boiled for 2 hours in the morning. Frozen seaweed is in no way inferior to fresh seaweed. It is enough to defrost the 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 recipes using seaweed is that they are quick to prepare and all the ingredients are easy to vary.

Simple recipe with mayonnaise

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

Remove the seaweed from the jar, draining all the marinade. Then mix the seaweed with mayonnaise, adding spices and herbs to taste. There is no need to add sugar or salt, as they are already contained in mayonnaise and seaweed.

With egg

The recipe is not very different from the previous one, but its taste is completely different. By the way, this is exactly the dish that should be served on the table in the spring.

Product composition:

• 200 g pickled seaweed;
• 2 eggs;
• 100 g green onions;
• dressing (mayonnaise, vegetable oil, sour cream of your choice).

Hard-boiled eggs are peeled and chopped into small cubes. Some people like cutting into thin slices - this does not spoil the taste of the salad at all. The onion feathers are chopped as finely 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 holiday table. Its most important advantage is that all the ingredients can be purchased in advance and kept ready just in case. If guests arrive suddenly, it’s no problem, just remove all the food and spend 10-15 minutes on cooking.

So, let's prepare:

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

All ingredients, except mayonnaise and crab sticks, are placed in a bowl and mixed. Surimi is finely chopped into pieces and mixed into the salad. All that remains is to season with mayonnaise and pepper if desired.

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

In Korean

An indispensable recipe for fans of spicy snacks. These are good served with meat dishes, and also as a self-sufficient salad, which goes well with neutral side dishes of potatoes, boiled rice, and 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. Wash and cut into thin strips. Separately mix vinegar 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. Place in the refrigerator for 2 hours.

In this recipe, you can use frozen squid 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 replaced without loss of taste with a mixture of sour cream and mustard in equal proportions.

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 removed, immediately immersed in ice water. Remove the film and chord, and then cut the meat into thin strips. The eggs are hard-boiled, peeled and cut into thin slices, and then mixed with squid.

The onion is cut into thin half rings and then poured over with boiling water in a colander to get rid of the unpleasant bitterness. All that remains is 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’s worth offering it to children to try.

The products are:

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

Eggs are boiled hard and chopped into fine cubes. Grate the cheese onto a fine grater. The algae is additionally cut into smaller pieces. All that remains is to mix all the products and season with mayonnaise.

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

Red beans produce a special taste, but if desired, you can also 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 of boiling and chopping the eggs into smaller pieces, grating the garlic on the finest grater and cutting the salted knotweed into small cubes. After this, in a large bowl, mix all the products thoroughly, seasoning with mayonnaise or other dressing to your taste.

With tuna

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

The main composition of the products is as follows:

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

Tomatoes are dipped in boiling water and then the skins are removed. If there are no fresh ones, then 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. All that remains is to season the salad with oil and mustard. If the taste is too sour, add a drop of honey.

It takes just 15 minutes to prepare, making it 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. We wash the seaweed and mix all the ingredients in a common bowl. Any spices, as well as finely chopped herbs, are suitable as a tasty addition.

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

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

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

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

Conclusion

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

If the taste of kelp itself seems unusual, it’s worth trying different combinations to find your favorite recipe, make a salad with seaweed and add a healthy dish to the whole family’s diet.

Have you ever tried salad with seaweed and egg? We will present the recipe for this tasty, and most importantly, healthy and nutritious snack in this article.

There are several options for preparing this dish. Some people add boiled carrots to it, some add canned corn, and some add pickled cucumbers. In any case, such a snack has a low calorie content, and at the same time contains many macro- and microelements useful for our body.

Delicious salad with egg and seaweed

If you don’t want to make a great salad with seaweed and egg, the recipe with photo that we want to offer you will help you with this. For this dish we will need:

• sweet white onion (you can use red) - 1 pc.;
• pickled sea cabbage - about 230 g;
• low-calorie mayonnaise - 2 large spoons;
• large boiled eggs - 4 pcs.

Cooking process

Salad with seaweed and egg, the recipe for which we are considering, is prepared in a matter of minutes. The onion is peeled, chopped into thin half rings, and then squeezed vigorously (until limp). Add pickled seaweed, diced boiled chicken eggs and low-calorie mayonnaise to it. All products are mixed and infused in the refrigerator for ¼ hour.

The finished appetizer is served to the table in a small bowl along with a slice of bread and, if desired, you can add seasonings and spices to this salad. But this is only if you used not pickled, but

Prepare a nutritious salad with seaweed and egg (recipe)

Corn and carrots contribute to a more satisfying and nutritious snack. But first things first.

What products are needed to prepare a delicious salad with seaweed and egg? The recipe for this snack requires the following products:

Processing the ingredients

Before you prepare a tasty and healthy salad, you need to process all the components. Chicken eggs should be boiled and peeled. After grating them on a large grater, it is recommended to start processing the sweet purple onions. It must be peeled and cut into thin rings.

To make the salad tender, the chopped onion should be thoroughly mashed with your hands. If the taste of this vegetable does not suit you, then you do not need to use it for cooking. In this case, we recommend peeling the garlic cloves and crushing them.

You should also boil large carrots directly in their peels, then peel them and grate them on a large grater. As for the greens, they need to be finely chopped.

Preparing the salad

How should you form a salad with seaweed and egg? The recipe (the corn for such a snack should be sweet) for this dish requires the use of deep dishes. In it you need to place pickled seaweed, boiled grated carrots, chicken eggs, squeezed purple onions (if desired) and garlic cloves. To finish off the ingredients, add unbrined sweet corn, fresh herbs and low-calorie mayonnaise. By mixing the ingredients, you should get a very flavorful and nutritious salad. If you wish, you can add a little to it

We present a nutritious and flavorful snack to the table

How should you serve a salad with seaweed and egg? The recipe for this snack requires pre-cooling the dish. To do this, it must be placed in a container with a lid and placed in the refrigerator. After a couple of hours, the salad can be presented to the table. It is advisable to do this together with a slice of bread and a hot lunch. Bon appetit!

Festive salad with seaweed and egg (recipe)

And as you know, it’s good to have strong alcohol. However, this is too simple and banal. In this regard, we recommend using this ingredient to prepare a delicious salad. After all, preparing for the arrival of long-awaited guests, many housewives are wondering what kind of appetizer to make so that it goes well with alcoholic drinks?

For this dish we will need:

• pickled sea cabbage - standard jar (about 250 g);
• small spicy pickles - about 5 pcs.;
• medium eggs - 5 pcs.;
• Korean carrots - about 100 g;
• small white onion - 1 pc.;
• lemon juice or soy sauce - use for pickling onions;
• Fatty mayonnaise - add as desired.

Preparing the components

This salad is made very quickly, since it includes already processed ingredients. All that remains is to boil the chicken eggs and chop them into small cubes. You should also peel the white onion and cut it into half rings. If desired, you can soak it in lemon juice or soy sauce in advance.

As for pickled cucumbers, they should be removed from the brine and chopped into thin and long strips.

Forming the dish

It is very easy to form a sharp one. First, place the pickled seaweed in a deep bowl, from which all the juice should be drained in advance. To it you need to add chopped eggs, cucumbers, spicy carrots and onion half rings. After mixing the products with a spoon, they need to be flavored with mayonnaise and then put in the refrigerator. After 60-80 minutes, the salad will be completely ready to eat.

How to serve?

Having formed a spicy seaweed appetizer, it should be placed in a salad bowl and served to guests. It is advisable to eat this dish along with a hot lunch and a slice of bread.

Let's sum it up

Now you know how to make a salad with seaweed and egg. The recipe (we will tell you how many calories are in the appetizer later) for this dish may involve the use of different components. In addition to the above products, boiled meat, sausages and seafood are often added to this salad.

The calorie content of the snack depends on certain additives. The most dietary salad is the one prepared according to the first recipe. 100 g of this dish contains about 150 kcal. But this is only if it was prepared using low-fat sour cream instead of mayonnaise instead of pickled cabbage.

Sea kale salad is an ideal dish for a menu at any time of the day. Sea kale has a huge number of beneficial properties, including helping to maintain weight. And the Chinese even attribute healing properties to kelp, calling it sea ginseng. However, not only Asians considered this seaweed to be a medicine; at various periods of history, seaweed became part of the first aid kits of many peoples of the world. And if now rarely does anyone prescribe kelp dishes as a medicine for ailments, then, as a tasty addition to any main dish, seaweed salad would be very appropriate.

Vegetable salad with seaweed

Truly dietary and economical seaweed salad. It is perfect for breakfast or a light late dinner for anyone who does not like to gain extra centimeters and kilograms.

• Sea kale – 200 g;
• Medium carrots – 1 pc.;
• Medium pickled cucumber – 1 pc.;
• Onion – 1 head;
• Chicken egg – 2 pcs.;
• Greens - a small bunch;
• Vinegar and vegetable oil.

Preparation takes no more than half an hour, and the salad can be prepared in the evening; in the morning all you have to do is season the finished mixture.

1. Boil carrots and eggs in different dishes until tender.
2. Cut the boiled carrots into small strips. Also cut the cucumber.
3. Grind the eggs.
4. Steam the onion with boiling water to remove bitterness. To do this, cut it into rings, pour boiling water over it, which must be drained after 10–15 seconds.
5. Mix the ingredients with kelp, season the dish with vegetable oil and vinegar in a ratio of 4 to 1.
6. Sprinkle chopped herbs on top.
7. Have a nice breakfast.

"Dark Templar" with kelp

The dish, like almost any seaweed salad, is considered a literal storehouse of useful elements. Interestingly, it is equally useful for women, due to its vitamin diversity, and for men, thanks to squid meat. As you know, sea creatures, in particular squid, when eaten, help men improve intimate health.

• A can of green peas;
• A jar of olives or pitted olives;
• Sea kale – 400 g;
• Canned squid meat – 450 g;
• Carrot;
• Soy sauce for dressing.

You could say it's a salad out of a jar. Prepares in 10–15 minutes.

1. Boil the carrots until tender and cut them into small cubes.
2. Chop the squid meat and seaweed.
3. Combine carrots, kelp, peas and olives in a salad bowl.
4. Season the dish with soy sauce and pepper.
5. Enjoy your meal.

Some expand the list of marine ingredients and add mussels and shrimp to the salad, which makes the salad more nutritious.

Far Eastern kelp salad recipe

Not only in the central part of Russia, but also in the Far East they have their own special seaweed salad. And don’t believe it when they try to pass off something seasoned with mayonnaise as a Far Eastern recipe. The real secret of the salad’s piquancy is in a completely different dressing “with a spark.”

• Sea kale – 400 g;
• Carrots – 1 pc.;
• Cucumber – 1 pc.;
• Pepper – 1 pc.;
• Onion head;
• Half a head of garlic;
• Ginger root or its juice (teaspoon);
• Ground coriander and black pepper;
• Olive oil, vinegar and mustard for the sauce.

For lovers of oriental exotica mixed with the indescribable benefits of salad ingredients.

1. Directly in the salad bowl for the sauce you need to crush the garlic and ginger, add pepper, coriander, wine vinegar, mustard and olive oil.
2. Cut fresh carrots into thin strips.
3. Cut the onion into rings or half rings, depending on the size of the onion.
4. Add onions and carrots to the salad bowl and let marinate in the sauce for about 20 minutes.
5. Cucumber, pepper and kelp should also be cut into strips and mixed with the already pickling ingredients of the dish.
6. All that remains is to add salt and pepper to taste and serve.

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.