Salad with seaweed - 15 delicious recipes

This article provides simple, common recipes for seaweed salad, or its second name, kelp. It looks like an unattractive algae, but in fact it is a storehouse of useful vitamins and minerals. The population of the CIS countries does not like it much, but it is a frequent guest in Asian cuisine. Almost everyone is familiar with some culinary ideas, others will become a real discovery and will not leave anyone indifferent.
How often do you eat seaweed?

Once a month 38%, 610 votes
610 votes 38%
610 votes - 38% of all votes
Once a week 25%, 399 votes
399 votes 25%
399 votes - 25% of all votes
Every day 21%, 339 votes
339 votes 21%
Read also: Original dressings for seafood salads
339 votes - 21% of all votes
I don’t eat at all 15%, 238 votes
238 votes 15%
238 votes - 15% of all votes

Total votes: 1586

23.09.2019

Once a month 38%, 610 votes
610 votes 38%
610 votes - 38% of all votes
Once a week 25%, 399 votes
399 votes 25%
399 votes - 25% of all votes
Every day 21%, 339 votes
339 votes 21%
339 votes - 21% of all votes
I don’t eat at all 15%, 238 votes
238 votes 15%
238 votes - 15% of all votes

Total votes: 1586

23.09.2019

You or from your IP have already voted.

Seaweed salad with carrots

This recipe is recognized as truly traditional and, moreover, retains all the beneficial properties of the products. And sesame seeds will add a slight zest. You will need:

raw peeled carrots - 4 pcs.;
kelp - 100 g;
one clove of garlic;
juice of half a lemon or a few tablespoons of mayonnaise;
2 tsp. sesame seeds (optional).

This set of ingredients is designed for three people, total weight - 525 g. Calorie content - 420 Kcal.

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IMPORTANT! If for some reason you don’t like the aroma of kelp, it is recommended to soak it in cold water for half an hour. Then rinse and allow excess liquid to drain. This manipulation does not affect the taste in any way, but the smell becomes less pungent.

Prep time: 10 minutes, cooking time: no more than 5.

Initially, peeled carrots need to be chopped on a coarse grater, or preferably into small strips. Today, in stores you can find ready-made grated vegetables. Which makes cooking much easier.

Fry the sesame seeds over low heat; as soon as they cool down, you can add them to the seaweed and remaining ingredients. Salad with seaweed and fresh carrots is ready. If you don't like garlic, you can replace it with French mustard. It will turn out no less piquant.

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:

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

Salad with seaweed and white cabbage

An interesting recipe with the addition of crab sticks, sweet onions (Crimean, blue, purple). If you don’t have it, regular onion will do. Main components:

kelp - 0.25 kg;
cabbage - 100 g;
a small pack of crab sticks;
medium bulb;
canned corn - 80 grams;
mayonnaise - 2 tbsp. l.;
salt, pepper and herbs for decoration.

Preparation time: half an hour, cooking time: no more than 10 minutes. The quantity of products is designed for servings for four people. This delicious seaweed salad has an average energy value of 370 Kcal.

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First, the onion must be peeled and cut into half rings. If desired, you can lightly pour boiling water over it, then the taste will become softer.

The cabbage should be finely chopped, poured into a deep bowl and mashed well. After 15-20 minutes it will release juice and become juicy. Some replace it with Beijing or Brussels. All variations are good, experiment.

Also cut the crab sticks into rings and add to the white cabbage and onions.

Add the remaining ingredients and spices. Season everything with sauce and garnish with herbs.

The salad is ready.

Korean-style seaweed

The spicy taste of Korean seasoning will make a salad of seaweed, carrots, bell peppers and onions worthy of gourmets.

You will need:
150 g of dried seaweed, 3 onions, 2 sweet bell peppers, 2 carrots, 0.5 heads of garlic, half a pod of hot chili pepper, 1 package of seasoning for Korean carrots, 2 tbsp.
l. vinegar, 2 tbsp. l. soy sauce, 35 tbsp. l. vegetable oil, a handful of sesame seeds. Preparation:

Prepare the cabbage according to the instructions on the package, rinse well and place in a bowl. Add carrots grated on a Korean grater, onion and pepper half rings, finely chopped chili (without seeds), chopped garlic, mix with seasoning and vinegar. Pour boiling oil over it. At the end of the salad fields, soy sauce and sprinkle with pre-fried sesame seeds.

Salad "Far East"

Another equally interesting and simple recipe with an intriguing name. Pairs perfectly with baked fish, no matter river or sea. And the dressing will add the finishing touch. Compound:

Pickled seaweed - 300 g. You can pickle it yourself or buy it ready-made.
Bell pepper - 2 pcs.
One carrot.
Fresh cucumber - 1 pc.
Half an onion.

For refueling:

Unrefined fresh vegetable oil - 30 ml.
Three tablespoons of apple cider vinegar.
Soy sauce - 3 tbsp. l.
Sugar and Dijon (but any other and even grated horseradish will do) mustard, 1 tsp each.
Salt, ground pepper to taste.

Prep time: 60 minutes, cooking time: 2 hours. The total energy value of the dish is 744 Kcal.

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Pour the kelp into a deep, large plate and chop the carrots into strips on a grater. We send her to the algae.

We also cut the cucumber, pepper, and onion into strips or slices. Add to the main dish.

ADVICE! To prevent the onion from being harsh, it is better to take purple or red. But regular one will also work, you just need to pour boiling water over it.

The highlight of this dish is its unique dressing. It's better than regular mayonnaise and it couldn't be easier to make. Pour all the sauce ingredients into a plate and stir until smooth. Add it to the salad and let it brew for several hours.

You can serve it to the table and receive compliments.

Vitamin salad of fresh vegetables and seaweed

Incredibly juicy, light and very tasty vitamin salad. There is a large amount of fresh vegetables that are simply bursting with beneficial properties. Everything is very juicy, crispy, bright - the dish turns out not only indescribably tasty, but also beautiful. I would also like to say about the sauce, which is a certain highlight of this salad.

If you want to get an even more interesting taste, you can pickle the onions in advance. What you need for the marinade is listed below. All ingredients need to be combined and pour the chopped onion with this mixture. After 10-15 minutes, the liquid can be drained and the pickled onion added to the salad.

You will need:

seaweed – 300 gr.;
canned corn – 250-280 gr.;
red onion – 1 pc.;
fresh carrots – 1 pc.;
fresh cucumber – 1 pc.;
bell pepper – 1 pc.

What you will need for pickling onions:

boiling water – 100-150 ml;
vinegar - 1 tbsp. l.;
sugar – 1 tsp;
salt – ½ tsp.

You will need for salad dressing:

olive oil – 4-5 tbsp. l.;
mustard – 2 tbsp. l.;
white wine vinegar – 1-1.5 tbsp. l.;
mustard – 2 tsp;
salt to taste;
pepper to taste.

Cooking stages.

Rinse carrots, cucumbers and peppers under water, then wipe until dry.

Remove the seeds from the pepper and cut it into strips.

Cut the cucumber into thin slices, and then the slices themselves into strips, holding the knife diagonally.

Cut the peeled onion into quarter rings. Peel the carrots and grate on a coarse grater.

Combine all prepared products in a salad bowl.

Add corn there, after draining the liquid from the jar in advance. Now add the cabbage to the salad bowl.

Pour olive oil into a cup, add mustard, salt, ground black pepper and wine vinegar. Stir everything well.

Add the sauce to the salad and mix well too.

Salad "Clown Fish" or "My Favorite Nemo"

This is not a simple recipe, and especially its colorful final appearance will especially appeal to children. No wonder it has such a funny name. Compound:

kelp - 200 grams;
krill meat - one can;
1 canned tuna in its own juice;
5 eggs;
crab sticks - 6 pieces;
boiled carrots - 3 pieces;
mayonnaise - 120 g;
one tablespoon of milk;
salt pepper.

For decoration you will need olives and curly parsley, but regular parsley will do. The total energy value of the dish is 1578 Kcal.

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Preparation time 50 minutes, ready to eat in an hour.

First you need to boil the carrots and eggs. Meanwhile, prepare utensils for assembling the dish. Finely chop the crab sticks, place the contents of the canned food on the bottom in the shape of a fish. Mix kelp and crab sticks with mayonnaise and place on top.

Divide the eggs into whites and yolks, chop them into separate plates. Finely grate the carrots, leaving a few pieces for the fins. Lay out white strips of egg whites, alternating with orange strips of carrots. Make eyes out of olives.

Prepare a batter from eggs and milk, carefully dip the parsley into it. The result should be corals, which are recommended to be placed around the fish.

IMPORTANT! Since the salad consists of several layers, it must be allowed to brew and only then can it be tasted. If you start eating right away, the taste will be bland.

The photo does not convey the beauty of the final result.

Salad "Aquarium"

Another favorite recipe for children, and also very healthy. Contains the following ingredients:

sea cocktail - 0.35 kg;
one can of canned red beans in their own juice;
three pickled cucumbers;
onion head;
0.2 kg of pickled champignons;
sea cabbage - 200 g;
bell pepper;
mayonnaise;
hard cheese - 100 grams;
vegetable oil for frying;
salt;
boiled carrots for decoration.

Cooking time 40 minutes. The total energy value is 1034 Kcal.

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Thaw seafood and fry with chopped onion, add a clove of garlic at the end for an amazing aroma.

Mushrooms, cucumber cut into cubes. Drain liquid from beans. Lay out in the following layers: cocktail with onions. Next are cucumbers.

Coat each layer with mayonnaise. Sprinkle grated hard cheese on top. Leave a small amount of beans for decoration.

Place the remaining ingredients in the form of an aquarium.

Spicy salad with crab sticks

A juicy, slightly spicy and piquant salad is prepared with crab sticks and seaweed.

250 gr. canned seaweed;
150 gr. crab sticks;
2 eggs;
100 gr. hard cheese;
200 gr. canned corn;
1 apple;
2 cloves of garlic;
salt and mayonnaise to taste.

Boil the eggs in advance, let them cool completely, immersing them in cold water immediately after boiling. Peel the cooled eggs from their shells and grate them. Open the jar of seaweed and drain the liquid. Mix eggs with cabbage.

Crab sticks must be removed from the freezer in advance so that they have time to thaw. Cut them into small cubes. Peel the apple from the seeds and peel and grate it on a coarse grater.

Advice! To prevent the grated apple from darkening, you need to sprinkle it with lemon juice.

Add the prepared apple to the salad, and add canned corn without liquid.

Peel the garlic, pass it through a press, mix it with mayonnaise. Season the salad with this sauce and mix. Place the salad in a salad bowl and sprinkle grated cheese on top. You can top off the salad with fresh herbs and corn.

Salad "Sea"

A quick and easy recipe with minimal ingredients, but very tasty. It contains:

pickled kelp - 1 jar;
Chinese cabbage - 150 grams;
mussels in oil - 50 g;
half a soft avocado;
crab sticks - 5 pieces;
juice of half a lemon;
salt and pepper.

This quantity is for 3 servings, cooking time is 20 minutes. Calorie content per 490 grams - 322 Kcal.

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Remove the seaweed from the jar, chop it a little and drain the brine.

Wash the Beijing, cut off the stalk, tear the soft part into small slices with your hands.

Peel and seed the avocado and chop coarsely along with crab sticks.

Drain liquid from mussels.

Mix all ingredients, add salt, pepper and lemon juice. You can season with a small amount of olive oil or the same mayonnaise. Instead of mussels, you can take any seafood (anchovy, baby octopus, squid).

The dish can be decorated and served.

Japanese salad

Unusual and truly Asian variation. In addition, the ingredients are not difficult to find today. Required Products:

Shrimp - 0.25 kg.
Marinated shiitake mushrooms - 200 g.
Laminaria - 100 g.
Rice noodles - one small pack.
Beijing cabbage - 1 piece.

For refueling:

soy sauce - 3 tbsp. l.;
a tablespoon of avocado oil;
juice of one lemon;
salt.

The quantity is designed for four people. Prep time: half an hour, cooking time: 15 minutes. The energy value is 745 Kcal.

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Boil the shrimp in slightly salted water and remove the shells when cool. Sprinkle with lemon juice.

Fry the seaweed in a frying pan with avocado oil.

Leave to cool and meanwhile pour boiling water over the rice noodles for a few minutes. When ready, place on a sieve and let the liquid drain completely.

Wash the Chinese cabbage, dry it, remove the hard part and divide it into leaves, which are used to lay out the dish.

Rinse the shiitake from the marinade, cut into large pieces and pepper. Mix with seaweed, noodles and shrimp. Place the salad on top of the Chinese cabbage leaves and pour plenty of soy sauce over everything.

Salad "Fair"

Another delicious and simple recipe. But the presentation is like in a real restaurant. For it you will need:

beets - 1 pc.;
two potatoes;
one carrot;
kelp - 0.22 kg;
hard cheese - 50 g;
mayonnaise for dressing.

Calorie content per 600 grams is 509 Kcal.

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Prep time is half an hour, cooking time is 40 minutes.

Vegetables must be boiled and grated on a coarse grater. Place the potatoes on the bottom of the mold, brush with mayonnaise.

Place seaweed on top, from which you have previously drained the brine.

Grate the cheese on top of the kelp, place the carrots and coat everything with dressing.

The final layer is grated beets. The dish should sit for about 30-60 minutes.

Narcissus salad with seaweed

The recipe will easily satisfy even the most picky eaters. And it deservedly becomes a frequent guest on the dinner table. Although there are no secret ingredients in the composition. But there is:

One can of pickled kelp.
A small pack of crab sticks.
Two boiled chicken eggs.
A can of canned corn.
Apple - 1 piece.
100 g cheese.
2 cloves of garlic.
Spices.
Mayonnaise dressing.

ON A NOTE! It tastes better with a sour variety of apple; it sets off the sweetish taste of seaweed.

Cooking time - 50 minutes, calorie content - 821 Kcal per 650 grams.

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Remove juice from cabbage.

Boil eggs, chop together with crab sticks and apple. Grate the cheese on a coarse grater and drain the juice from the corn. Mix all ingredients and season. Sprinkle with grated cheese and decorate as desired.

How to cook seaweed

It is not known who decided to call kelp seaweed, but many people mistakenly think that this plant grows on the seabed in the form of heads of cabbage. In fact, this is an ordinary algae, not very similar in appearance to cabbage.

Fresh seaweed is available only to residents of coastal areas. Those who live far from the sea can buy kelp in frozen, dry or canned form. The easiest way is to use a canned product. You just need to open the jar, drain the liquid and mix the cabbage with the rest of the ingredients.

Frozen

If the salad is prepared from frozen seaweed, then the product must first be thawed. Laminaria is covered with a special mucus that is not so easy to wash off. Therefore, cabbage requires preliminary preparation.

Let's do it this way:

put the cabbage in cold water, put it on the fire, bring to a boil and cook for 10 minutes;
drain through a colander and rinse thoroughly with cold water, most of the mucus will be washed off;
repeat the procedure again to remove any remaining mucus;
Fill the cabbage with water again and put it on the fire, cook this time until tender, the cabbage should become soft.

Dried

If the appetizer is prepared from dried seaweed, it must first be soaked in cold water for several hours (it is convenient to leave it overnight), and then cooked in the same way as frozen.

The finished cabbage should be cut into very thin noodles. Wide ribbons of kelp will be difficult to chew, so don’t be lazy, but cut them carefully and very thinly.

Prepare the rest of the salad ingredients as usual. Salads include fresh and pickled cucumbers, boiled eggs, canned corn or peas, boiled and fresh vegetables, and mushrooms. Salads often include seafood. For dressing use vegetable oil and lemon juice or mayonnaise.

Interesting facts: seaweed promotes youth prolongation and increases life expectancy, so it should be included in your diet more often.

Salad "Healthy Sailor"

The dish was loved by those who fast. And such a simple recipe can easily diversify a Lenten menu. Main components:

pickled seaweed - 1 jar;
100 g of boiled beets and carrots;
one squid;
onion head.

To refuel:

2 tbsp. l. soy sauce;
garlic clove;
one tablespoon of lemon juice;
pepper mixture;
4 tsp. vegetable oil.

The number of calories per 480 g is 275 Kcal.

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Preparation time: 20 minutes, number of servings: 2.

Boil the vegetables and cut into strips.

Clean the squid and place it in boiling water for a few minutes. Cool and cut into half rings. Mix with seaweed.

We are preparing the dressing. Mix all products thoroughly until smooth and season.

When serving, garnish with thin onion rings. If the cabbage is pickled, do not add lemon juice.

TOP 5 seaweed recipes with additional ingredients

Kelp salad with sesame seeds and fresh cucumber

Ingredients:

200 gr. canned sea cabbage;
1 PC. fresh cucumber;
3-4 pcs. fresh radish;
2 tsp sesame seeds.

Dressing ingredients:

4 tbsp. wine vinegar (or 6% apple cider vinegar);
1 tbsp. Sahara;
½ tbsp. chopped garlic;
½ tsp. soy sauce;
salt to taste.

Preparation:

Cut the cucumber and radish into thin rings.
Add sesame seeds to a preheated pan. Fry until golden brown.
Prepare the dressing: to do this, mix vinegar with soy sauce and sugar. Beat well until the sugar is completely dissolved. Add garlic and salt.
Combine all ingredients, season with sauce and sprinkle with sesame seeds. Refrigerate before serving.

If you are using dried seaweed instead of canned seaweed, soak it in water for 20-30 minutes, then rinse. Bring a medium saucepan of water to a boil, let the seaweed sit for 1-1.5 minutes, drain the water, rinse and let the liquid drain for a few minutes.

Video - how to cook seaweed, simple and tasty

Salad with seaweed and mushrooms

It will fill you with energy and a feeling of satiety for a long time.

Ingredients:

3 pcs. pickled cucumber;
2 pcs. onion (medium size);
100 g seaweed (dry);
80 g dried mushrooms;
herbs, salt and spices to taste;
vegetable oil for frying;
mayonnaise for dressing.

See also: How much and how to cook beef liver for salad [+recipe]
Preparation:

Pour hot water over the mushrooms for 10-15 minutes, rinse. Then change the water, after an hour, boil them in the same water for 15-20 minutes, cool and cut into strips.
It is better to soak the kelp in water first, for a day. Afterwards, boil in salted water for 1-1.5 minutes. Drain the water and let cool.
Cut the cucumbers into narrow strips.
Cut the onion into half rings and fry in vegetable oil, add mushrooms and fry for 5-7 minutes. Let cool.
Combine fried ingredients with seaweed and cucumbers. Season with spices, salt and mayonnaise dressing.
Serve chilled, sprinkled with finely chopped herbs and a slice of boiled egg.

An alternative to dried mushrooms and algae can be kelp and canned honey mushrooms.

Salad with seaweed and crab sticks

A quick and satisfying salad for lazy people. You can prepare it in literally 10 minutes.

Ingredients:

250-300 g seaweed;
4 things. boiled egg;
240 g crab sticks or meat;
1 PC. bulb onions;
400 g canned corn;
mayonnaise for dressing.

Preparation:

Separate the egg into white and yolk. Cut the whites into cubes.
We disassemble the crab sticks into strips.
Marinate the onion in lemon juice or vinegar.
Mash the yolk with a fork and add mayonnaise, stir until it reaches the consistency of sour cream.
Combine all ingredients and season with mayonnaise-egg sauce. Serve chilled.

If desired, you can add fresh cucumber.

Video recipe for preparing seaweed salad with corn and crab sticks

Salad with seaweed and glass noodles

A very tasty and aromatic, but spicy dish.

Ingredients:

100 g glass noodles (funchose);
150 g seaweed;
200 g Korean carrots;
1/2 red onion;
salt and pepper to taste;
vegetable oil for frying.

Preparation:

Fill the noodles with warm water and leave for 5-10 minutes, depending on the thickness.
Cut the onion into half rings and marinate in lemon juice for 10-15 minutes.
In a deep glass bowl, combine all the ingredients, mix well, season with spices and vegetable (olive) oil.
Before serving, the dish should be placed in the refrigerator for 30-40 minutes.

If desired, the salad can be served warm as a side dish for meat or fish. In this case, the noodles can be left long. For salad, ready-made funchose can be cut.

Korean salad “Megi-cha” with seaweed and meat

Ingredients:

75-100 g dried sea cabbage;
300 g lean young pork or beef;
1 PC. bulb onions;
2 tbsp. l. sesame seed;
1 tbsp. chopped garlic;
0.5 tsp each spices (hot and black pepper, paprika, coriander);
50 g soy sauce.

See also: How to properly sprout mung beans for salad at home + recipe

Preparation:

Bring water to a boil in a saucepan, add dry seaweed and cook for about 5 minutes. Then rinse the kelp in cool water several times and soak in cold water for 20 minutes. Afterwards, drain in a colander and allow the water to drain completely.
Cut the meat into strips and place it in a heated frying pan with oil. Fry until the liquid has evaporated from the pulp and it begins to brown.
Cut the onion into half rings and add to the frying pan after frying the meat. Fry for 5 minutes, no more.
After the onion begins to “golden,” add spices, chopped kelp and soy sauce. Simmer for 20-25 minutes over low heat until all the liquid has evaporated.
A few minutes before cooking, add the garlic. Mix well. The dish can be served either warm or chilled.

A warm salad can be a great addition to rice or spaghetti.

Video recipe for Korean salad “Megi-cha”

Salad “Breakfast for Drakosha”

What this interesting name is connected with is not immediately clear. But having learned what components are included in the composition, the connection with Asian countries is immediately traced.

More precisely:

Shrimp - 0.2 kg.
Kelp (frozen or canned) - 1 jar.
Squid - 2 pcs.
Beijing cabbage - 100 g.
One boiled chicken egg.

For refueling:

table vinegar;
salt;
sugar;
mayonnaise.

This quantity is for 2 servings, cooking time is half an hour. Calorie content is 659 per 635 grams.

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If the kelp is frozen, it must be boiled for 15 minutes in salt water. Just drain the juice from the marinated one.

Clean the squid, boil for a few minutes and cut into rings along with the egg.

Defrost the shrimp, fry in butter, remove the shells.

Peking cabbage should be washed and finely chopped.

Mix all ingredients and season.

From canned seaweed

Canned seaweed is very tasty, so many people serve it as an independent dish. However, in combination with other ingredients, it only improves its taste. Canned seaweed makes any dish healthy, and the one described below is doubly useful, since it contains not only a large amount of vitamins, but also proteins and other valuable substances. How to make a snack?

Ingredients:

hard-boiled eggs – 4 pcs.;
beef – 0.2 kg;
canned seaweed – 100 g;
large carrots;
mayonnaise;
dill;
potatoes – 4 pcs.

Cooking method:

Grate the carrots and finely chop the eggs.
Boil the potatoes without peeling them. When cool, remove the skin and cut into small cubes.
Break the beef into smaller fibers.
Mix all ingredients in one salad bowl, season, pour mayonnaise.

Chamomile salad

An interesting version of a simple dish, but with a unique taste. And the ingredients are almost always available in refrigerators. This:

seaweed - 0.45 kg;
eight sausages or sausages;
6-8 boiled chicken eggs;
one carrot;
1 onion;
mayonnaise - 150 g.

Cooking time - 40 minutes, approximate number of servings - 6. Calorie content per 830 grams was 1535 Kcal.

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It is advisable to chop the seaweed a little along with the sausages.

Separate the eggs from the yolks, cut off the convex parts from the whites for future petals.

Fry the onions and carrots until tender.

Mix all ingredients thoroughly and season with mayonnaise. You need to lay out a flower from the whites, and fill the middle with the main mass. Sprinkle everything with chopped yolk.

ADVICE! Sausages can be replaced with doctor's sausage, salami, cervelat and even boiled pork. And also homemade homemade chicken ham.

In oil with sesame seeds

This recipe is the best Asian combination, nothing extra and very tasty. Main components:

100 grams of chopped dried seaweed - 100 g;
2 tsp. sesame seeds;
one chili pepper;
three cloves of garlic.

For refueling:

1 tbsp. l. rice vinegar;
4 tbsp. soy sauce;
3 tablespoons sesame oil;
two tea spoons of sugar.;
coriander, paprika or oyster sauce.

The total energy value is 505 Kcal.

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Cooking time: 25 minutes.

Kelp must be boiled in a ratio of one part seaweed to three parts water for 15 minutes. Then put it on a sieve and let it drain.

Meanwhile, mix soy sauce, rice vinegar and sesame oil in a frying pan. Add seaweed here and simmer for 5 minutes.

Add spices and remove from heat, add salt and sugar if necessary.

From frozen seaweed

This delicious, incredibly healthy snack can be served not only on a regular, but also on a festive table. Preparing a salad from frozen seaweed is not difficult, you just need to marinate the main ingredient and chop the minor ones. In order for the seaweed to be well saturated with spices, the component must be kept in them for at least 5 hours. This vegetable salad is perfect for weight loss.

Ingredients:

bulb;
pickled mushrooms – 0.2 kg;
potatoes – 2 pcs.;
beets – 0.2 kg;
citric acid – ½ tsp;
frozen seaweed – 0.25 kg;
white cabbage – 150 g;
seasonings;
vinegar - 1 tbsp. l.;
pickled cucumbers – 2 pcs.

Cooking method:

Thaw the seaweed, wash it, boil it with the addition of citric acid and salt. This will take about 15 minutes (5 minutes before boiling and 10 after).
Separately, boil the remaining vegetables, except for white cabbage (chop it raw). Grind them together with pickled cucumbers and mushrooms.
Combine the ingredients in a salad bowl, pour oil and vinegar over the food, and season.
When the salad has been in the refrigerator for at least a couple of hours, serve it with fresh herbs.

With mushrooms and walnuts

This salad is a godsend in the autumn, when the body simply needs support with nutrients. The composition includes the following products:

Sea kale - 0.2 kg.
Three boiled eggs.
Walnuts - 50 g;
Crab sticks - 150 g.
Canned green peas - 50 g.
Sauce for dressing 2 tablespoons.
Salt and pepper as desired.

Calorie content is 978 Kcal.

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Eggs and nuts must be thoroughly peeled and chopped together with crab sticks. Add seaweed and peas to the mixture. Add spices and season with sauce, for which you can safely use any oil. Decorated as in the photo, the dish looks even more appetizing.

With fresh cucumber

Laminaria is considered very useful due to the set of microelements and vitamins it contains. In Asian countries, the leaves of this algae are consumed daily in different forms and as part of various dishes. The plant is dried, dried, salted and can even be frozen to prolong storage and be sent for export. To prepare a fresh vitamin snack from kelp, cucumbers are often added to the dish. Below we describe in detail how to prepare a salad with seaweed and fresh cucumber.

Ingredients:

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

Cooking method:

Finely chop the cabbage and grind together with salt.
Chop the bell pepper into small pieces and chop the green onion into rings.
Mix the ingredients, adding seaweed and slices of fresh cucumber.
Season the appetizer with oil.

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