Seaweed salad: delicious recipes with photos. Vegetable vinaigrette with seaweed. Salad with seaweed and mushrooms

salad recipes seaweed can be found great amount. There is nothing surprising. Not everyone likes ready-made canned cabbage. Not everyone can also use ready-made purchased salads with this useful product. And you need to eat seaweed, as it really contains a large number of useful substances. If you keep a jar at home canned cabbage, you can always meet guests fully armed. It is enough to add an egg or cheese and you get an interesting and simple salad.

What are the benefits of seaweed?

Laminaria, or seaweed, is algae. They have been using them for a long time. It can be eaten raw, pickled or boiled. Often soups, salads and main dishes are prepared from it. It is noteworthy that the calorie content of such cabbage is only five kilocalories per hundred grams, which pleases those who monitor their weight. It is worth noting that beneficial features the kelp is really impressive. Eating sixty grams of cabbage a day helps to avoid iodine deficiency in the body. Therefore, seaweed is recommended for those who are preparing for exams or have problems with the thyroid gland.

Many vegetarians love kelp for its large amount of vitamin B 12, which has a beneficial effect on liver function. The use of seaweed allows you to give up eggs and milk. Also, kelp helps strengthen blood vessels, which is useful for those who have heart problems. According to reviews, regular use seaweed really helps to increase concentration, normalize metabolism and strengthen the heart muscle.

The easiest salad

To prepare such fast option have to take:

  • one boiled egg;
  • a can of canned cabbage;
  • half an onion;
  • mayonnaise and sour cream in equal parts.

The recipe for canned seaweed salad is suitable for a quick meeting of guests. The products are simple, and the salad is tasty and original.

The boiled egg is cut finely, you can also grate it. The onion is cut into small cubes. Seaweed spread in a colander, allow the liquid to drain. Mix all the ingredients, season with sour cream and mayonnaise. Serve chilled. Even picky kids will love this easy and delicious seaweed salad recipe.

Salad with dried cabbage

To prepare this, you need to take:

  • 50 grams dried cabbage;
  • six eggs;
  • two cloves of garlic;
  • salt and pepper;
  • mayonnaise;
  • two heads of onions.

First you need to boil the cabbage. To do this, it is poured hot water and cook for forty minutes over medium heat. Then rinse with cool water and leave to dry. Reviews of many housewives say that dried cabbage has a different taste. Some do not perceive canned version after drinking

How to prepare a salad

Ready cabbage is cut into strips of small length. The eggs are boiled. Divide each into yolk and protein. One half of the protein is left to decorate the salad. The rest are cut into small cubes and sent to the cabbage. Onions are cut into thin half rings and scalded with boiling water, and then washed cold water. So the onion will become sweeter, get rid of bitterness. All mix, squeeze the garlic, add mayonnaise. Spread the salad with seaweed and egg, the recipe of which is described above, on a plate, form a small dome. Top with grated yolks. Decorate with half the protein and herbs as desired.

Salad with crab sticks

For cooking crab salad with seaweed you need to take:

  • bank canned corn;
  • 200 grams of cabbage;
  • 150 grams of crab sticks;
  • two boiled eggs;
  • half an onion;
  • mayonnaise and salt.

Such a salad is also prepared quickly. You can use canned seaweed by draining the liquid from it. What are the features of using canned cabbage? According to the reviews of those who regularly use it, you should always get rid of the liquid, otherwise the salad will become like mucus.

Recipe cooking

What's in this salad recipe? seaweed, crab sticks and corn. In fact, all these products are already ready, it remains only to grind them correctly. If the cabbage is cut into long strips, then it is worth shortening it. Crab sticks are cut into half rings. The onion is finely chopped. Eggs are best grated. All ingredients are mixed. The liquid is drained from the jar of corn, the grains are transferred to a salad bowl. Add salt to taste, season with mayonnaise.

Marine version of the salad

This seaweed salad recipe can be a table decoration. For its preparation take:

  • 200 grams of seaweed;
  • two boiled eggs;
  • 150 grams of boiled or canned squid;
  • one fresh cucumber;
  • one tomato for decoration;
  • greens to taste.

Spread the cabbage in a salad bowl, leave the excess liquid in a jar. Eggs are rubbed on a grater. Calamari cut into small pieces. The cucumber is peeled and cut into small cubes. Everything is mixed. You can dress this salad different ways. As a result, the dish is topped with tomato slices and herbs.

salad dressing options

The easiest dressing option is sour cream or mayonnaise. However, many prefer a more savory version - with soy sauce and olive oil. To do this, take a couple of tablespoons of sauce, a spoon olive oil. You can also add dried herbs for flavor. If necessary, put a couple more tablespoons of lemon juice - it is needed for sourness in this seaweed salad recipe. Reviews about this dish contradictory. Some people think it's too simple. But opinions agree on one thing - it is really tasty.

Korean vegetable salad

This dish is spicy and tender. He is more loved by men. For its preparation take:

  • 70 g dry cabbage;
  • a little soy sauce;
  • a couple of tablespoons of vinegar;
  • the same amount of vegetable oil;
  • a teaspoon of mustard;
  • salt to taste;
  • a tablespoon of sugar;
  • one cucumber;
  • large red bell pepper;
  • one large carrots;
  • a little ground black pepper.

The number of ingredients in this salad is quite large. It's really very interesting recipe salad with seaweed. The dish has a mixture of flavors - from sweet to sour.

How to cook a savory dish

To begin with, the cabbage is poured with boiling water. Almost immediately, this water is drained and the procedure is repeated. Insist cabbage in boiling water for about fifteen minutes, so that it swells. Cut the cooked cabbage into small strips. Then they start marinating. Add salt, granulated sugar, half the vinegar and soy sauce. Everything is mixed as thoroughly as possible and left for another ten minutes.

Vegetables are washed. on a large grater. Peel the cucumber and cut into strips. Do the same with pepper. Be sure to prepare a dressing for this seaweed salad recipe.

The oil is mixed with salt, black pepper and mustard, and more vinegar is added. Mix thoroughly. Let stand for a couple of minutes. All vegetables are combined, poured with sauce and sent to the refrigerator for at least three hours. It is best to infuse the salad all night. It is noteworthy that such a salad can be served not only as an appetizer, but also as great side dish to steam fish or a bird. According to the reviews of those who prepared it, the dish can be stored in a glass sealed container for several days, provided it is in the refrigerator.

Tasty and fast: salad with cheese

Such a delicious salad recipe with seaweed is prepared in ten minutes, and requires a minimum of ingredients, namely:

  • 200 g cabbage;
  • one egg;
  • 25 g hard cheese;
  • a tablespoon of mayonnaise;
  • salt and pepper.

Cabbage gets rid of excess fluid. Cheese is rubbed on a coarse grater. The egg is boiled until hard boiled, cooled and finely chopped. Mix all the ingredients, season with spices. Everything is topped with mayonnaise.

Salad with fresh cucumbers

To prepare such a salad, you need to take following products:

Eggs are boiled, carrots are peeled and cooked until soft. The latter is cut into cubes, the cucumbers are chopped into thin strips. The onion is cut into cubes. Squirrels cut small pieces and leave the yolk for decoration. The cabbage is taken out of the jar, mixed with the rest of the ingredients, poured with vinegar and oil. The yolk is chopped to crumbs and sprinkled with salad. This is a very simple seaweed salad recipe, but the dish turns out elegant.

Beet salad with cabbage

To prepare this salad take:

  • five tablespoons of cabbage;
  • half boiled carrots;
  • half boiled beets;
  • a bunch of dill;
  • a couple of tablespoons of oil with a smell;
  • pickle- one;
  • a quarter of an onion;
  • salt to taste.

Onion cut into half rings, thinly. The cabbage is taken out of the jar, the liquid is drained, combined in one bowl. Carrots are cut into cubes, beets too, but more finely. Mix everything, sprinkle with salt and pepper as desired. Pour in oil. Decorate with finely chopped greens. This version of the salad is often compared to a vinaigrette. However, it turns out differently. This variety is great for holiday table. AT this case this salad with seaweed and beets is laid out in portioned rosettes, decorated with a slice of lemon. If necessary, you can put a little in the salad granulated sugar if the beets are not sweet enough.

Seaweed salad is delicious and healthy. The easiest option is to fill canned cabbage from a jar with mayonnaise or sour cream, add onion or an egg. More interesting options can be made from dried cabbage, which is simply boiled or poured with boiling water. You can also cook gourmet salad with boiled squid or Korean spicy version. In any case, the recipe is very delicious salad from seaweed you can come up with yourself. Such a dish must be present in the diet.

Before putting my salad recipe (or rather, my mother’s), I was not too lazy to surf the Internet and see what they are trying to feed us! Almost all the recipes on Google and YouTube - soaked dry cabbage and, well, immediately crumble it into a salad. And since I ate more than one centner of lettuce in my life on Sakhalin, my eyes popped out of my forehead from such recipes ... Probably you can eat it, raw salad !!! sea ​​kale, if doctors prescribed it as a cure for a deadly disease: just soaked, it practically does not chew, that's the whole story about recipes from the Internet)))
Every May, we harvested it for the whole year, collected it not on the shore, but from the water, cut off the wavy edges, washed it from sand and dried it, hanging it in kitchens, balconies, whoever gets used to it. In the photo, my brother drags me kelp, and I cut off the side waves on the shore, because the thickest middle in cabbage is the most delicious.

I just returned from Sakhalin and brought a skein of dry sea kale, in this form they sell it at Sakhalin bazaars - weight 600 grams, price 300-500 rubles



We start preparing the salad: I broke 12-15 cm pieces of dry cabbage with a total weight of 120 grams



Filled with big! volume of cold water and soaked cabbage for a day! I didn’t change the water, it doesn’t turn sour, it’s very good to pour this water on your houseplants they will thank you!



After a day of soaking, cabbage increased in weight by almost 6 times - 691 grams



Again, pour the cabbage with cold water, add salt as you do when boiling potatoes or spaghetti, and put on a high heat until boiling, after that, cook the cabbage over low heat so that it does not boil violently and close the lid. I cooked cabbage 3!!! hour, after two hours of cooking, periodically cut off small pieces for testing, until it began to be easily chewed, but it should not be allowed to be easily crushed into porridge with your fingers.



In the meantime, the cabbage is being cooked, I will tell you how to boil the squid properly. it will always be soft never like rubber. I like to add it to seaweed salad, so squid is in the subject, but the salad turns out delicious without it.


And so, we put the squid in cold water so that it only covers it, make a strong fire and do not go anywhere! The method of cooking squid does not depend on whether it is cut or not, whole carcasses are cooked in the same way, do not pour a lot of water, we need the water to start boiling as soon as possible.



As soon as a couple of large bubbles appear, but the water is not boiling yet, immediately remove the pan from the stove, quickly drain the water and immerse the squid in a bowl of very cold water (I added ice, very cold water never comes from our taps). As soon as the squid has cooled in the water, drain the water - and enjoy its softness)))

I bought already peeled frozen squid, cut into rings, you don’t need to defrost it first. In a pack of 500 g.




Let's get back to the salad. You need a lot of onions - I have 700 g of cabbage - 440 g of onions



Carrots - 255 g



Sesame seed, if yours is not roasted like mine, lightly toast it in a dry frying pan



Sesame - 15 g



I cut the cabbage leaves into three strips along the length and cut into thin strips.




Vegetable oil: I have 100 ml, but I needed to take a little more than 120-130 g



We cut the onion



Fry it in hot vegetable oil, do not allow any burning, the onion should be just transparent



After five minutes, add grated carrots (I grated on a Korean grater)



Continue to fry the onion and carrot until soft.



Add sesame seeds and stir

Seaweed has been eaten for many centuries, it contains a lot of useful substances: iodine, phosphorus and other trace elements needed for human body. From the fact that it is an algae, it consists of 80% of water. For storage, it is dried, while retaining all its expensive properties. Dried sea cabbage use instead of salt, grinding in a coffee grinder. For the preparation of salads and other dishes from it, it is processed by the method below.

You will need

  • 1) prepared seaweed - 100 g;
  • 2) carrots - 100 g;
  • 3) garlic - 2 cloves;
  • 4) vegetable oil - 1-2 tablespoons;
  • 5) ground scarlet pepper
  • sugar
  • soy sauce - to taste.

Instruction

1. Clear the sea cabbage from impurities. Then soak it in cold water for 10-12 hours, take about 1 liter of water per 100 g of cabbage. Do not pour out the remaining water, it contains a lot of substances suitable for the skin, let it settle and use it for washing or make ice cubes. Later soaking cabbage rinse well to remove every sand and slime, resulting in more than 1 kg. Cut into thin strips if you purchased sheet.

2. Pour cabbage cold water and boil for 20 minutes (from the moment of boiling), after which the water is drained. Repeat three times. Such processing will improve its color, taste and smell, and the table of contents of suitable substances will not change much. Seaweed is ready for salads and other dishes. You can store it in the refrigerator for up to a week or freeze it in the freezer and use as needed.

3. Grate the carrots, salt and quickly fry in a hot frying pan in a small amount of vegetable oil. Add crushed garlic and red pepper to it. mix cabbage with the rest of the vegetables, add soy sauce and, if desired, sugar (1/2 teaspoon). appetizing salad from seaweed, one that is easy to cook every day and on ceremonial table, ready.

Seaweed, or kelp, is a real storehouse of useful substances: iodine, organic acids, mineral trace elements, vitamins A, B and C. The inclusion of dishes with seaweed in the diet improves immunity, normalizes metabolism, and regulates the level of cholesterol. Marine stores cabbage sold in canned, dried and frozen forms. It should be boiled before use.

You will need

  • For pickled seaweed:
  • - 600 g of boiled kelp;
  • - 2 glasses of water;
  • - sugar;
  • - salt;
  • – Bay leaf;
  • - carnation;
  • - a tablespoon of 3% vinegar.

Instruction

1. Sort through the dried sea cabbage, put on a sieve and rinse with warm boiled water. Transfer to another container and pour fresh water at the rate of 1:8 (one part of kelp, eight parts of water). Leave the sea cabbage soak for ten to twelve hours.

2. Thoroughly rinse the kelp in running water, put in a saucepan, pour hot water in the same proportion of 1:8 and put on medium heat. Later, boil the sea cabbage ready for thirty to forty minutes. After that, drain the broth.

3. For double cooking, pour laminaria washed after soaking with water 1: 4 (one part of seaweed, four parts of water), boil for thirty minutes after boiling. Throw the kelp in a colander, and drain the broth. Fill the sea cabbage hot boiled water and boil for another 30 minutes. Catch the kelp with a slotted spoon, cool and use for cooking different dishes: borscht, pickles, soups, salads, stews, meatballs and casseroles.

4. Frozen sea cabbage thaw before cooking. To do this, dip it for thirty minutes in cool water (15-20 degrees). Then rinse thoroughly with plenty of water.

5. Pour kelp with cold water at the rate of 1: 2, put on a strong fire and bring to a boil. Boil for 15-20 minutes and drain the broth. Do this procedure two more times. Three times heat treatment of sea kale will greatly improve its taste.

6. Canned seaweed is ready to eat. But it is also recommended to boil it for five minutes.

7. Pickled seaweed. Boil water, add sugar, salt, cloves, bay leaf and cook for ten to fifteen minutes. Cool the marinade and pour in the vinegar. Chop the boiled sea cabbage noodles, pour cold marinade and put in a cool place for eight to ten hours to marinate. Laminaria prepared according to this recipe can be served as a side dish for vegetables and fish dishes, add to salads.

Note!
Boiled seaweed can be stored in the refrigerator for several days and used as needed to prepare different dishes.

Useful advice
During the preparation of soup with seaweed, boiled kelp should be added at the same time with browned onions, and canned - together with seasonings.

Frozen cauliflower is invariably present in the assortment of frozen vegetables. People eagerly acquire it, though it is ideally easy to make such reserves yourself when this cabbage is sold in abundance in the market during the season.

You will need

  • Cauliflower, Brussels sprouts or kohlrabi;
  • Fast freezer (-18°C);
  • Containers or bags for storage in the freezer.

Instruction

1. Place a head of cauliflower on a cutting table and remove the dark green leaves from it. Carefully divide the head of cabbage into individual inflorescences (pustules). Remove extra cheeky stems, leaving only 1.5-2 cm from the inflorescence.

2. Pour water into a saucepan and bring it to a boil. put colored water in small portions into boiling water cabbage and blanch in it for no more than 3 minutes.

3. Spread with a slotted spoon any share of cabbage in a colander so that the water is glass. Later, it is desirable to lay it out on a clean kitchen towel to dry.

4. Sort the water-dried cabbage florets into shares for one preparation and arrange in bags or containers for storage in the freezer. cabbage inside the freezer, without heaping them, so that the freezing passes as quickly as possible. Keep safe in this way cabbage allowed all winter.

Note!
Other varieties of cabbage are also allowed to be frozen by this method: Brussels sprouts or kohlrabi, shredded with cubes. White cabbage can be frozen only for subsequent use in semi-finished products (stuffed cabbage or stuffed cabbage), because. when frozen, it loses its crunchy properties.

Useful advice
You can also put in freezer cabbage florets without blanching ahead of time, this will slightly lengthen the cooking time of frozen cabbage dishes.

Did you know that sea kale is a storehouse of useful substances? Tea contains significant amounts of magnesium, iodine, zinc, steel, calcium, phosphorus, sodium, potassium, vitamins A, C, D and B, as well as a lot of other useful macro- and microelements. And, importantly, sea kale (kelp) has energy value less than 10 kilocalories per 100 grams.

Instruction

1. Required: - 0.3 kg of canned sea cabbage;- 3 medium-sized potatoes;- 1 onion;- 2 carrots;- 2 pickles;- vegetable oil, salt. This dish is good remedy from winter and spring beriberi. Boil carrots and potatoes in their uniforms. Peel the root crops and cut into small cubes. Peel the onion and cut it into rings or half rings. Chop pickles into cubes as well as carrots and potatoes. Take salad bowl and put prepared vegetables into it, as well as seaweed. Dress the salad with vegetable oil, mix thoroughly and serve. You can also take fresh seaweed. Then, before cooking, it will need to be boiled for 16-20 minutes, and then rinsed with cold water.

2. You will need: - 1 jar of canned sea cabbage;- juice of 0.5 lemon;- 1-2 cloves of garlic;- 1 onion;- 1 fresh cucumber;- 1 fresh tomato; - 0.5 cans of corn; - 2 boiled eggs; - mayonnaise. This salad is easy to prepare and for the stomach. Cut the tomato, cucumber into cubes. Finely chop the onion and fry it in vegetable oil until translucent. Peel and chop boiled eggs. To do this, it is convenient to use not a knife, but a fork and a cup: the egg is placed in a cup and crushed in it with a fork. Squeeze out the juice from the lemon. If you don’t have a juicer, it’s also convenient to do this with a fork. Insert a fork into the center of the lemon half and begin to swirl to squeeze out the juice. Mix seaweed, fried onion, vegetables, corn in a salad bowl. Squeeze out the garlic and add lemon juice. Sprinkle salad with mayonnaise before serving.

3. Required: - 150 grams or 1 jar of marine cabbage;- 100 grams of rice;- 2 boiled eggs;- 2 tablespoons of vegetable oil or mayonnaise;- 1 medium onion-salt. Not everyone likes the smell of the sea cabbage. In this salad, rice will wonderfully beat off the iodine smell of kelp. Boil the rice and mix with chopped boiled egg. Peel and finely chop the onion. AT salad bowl Do not mix all the ingredients, salt, season with mayonnaise, and better - with vegetable oil.

Useful advice
If you are using canned sea kale, be sure to rinse it thoroughly before adding it to your dish. Otherwise, you risk forever hating this amazing seaweed for the crunch of sea sand on your teeth.

Sea kale - household "folk" name of kelp algae, the best natural source of iodine, the one that is so needed modern man. The use of seaweed regulates blood clotting, reduces the level of cholesterol in the blood, the risk of developing mental and vascular diseases, improves work gastrointestinal tract, strengthens the immune system.

You will need

  • Recipe number 1. Seaweed casserole. Ingredients: boiled seaweed 500 g
  • eggs 2 pcs.
  • butter 4 tablespoons
  • salt to taste.
  • Recipe number 2. Dumplings with seaweed. Filling ingredients: fish fillet 500 g
  • seaweed 300 g
  • ground black pepper 0.5 teaspoon
  • onion 100 g
  • salt to taste. Ingredients for the dough: wheat flour 500 g
  • purified drinking water 200 g
  • eggs 2 pcs.
  • vegetable oil 1 tablespoon
  • salt 0.5 teaspoon.

Instruction

1. Recipe number 1. Marine cabbage it is allowed not to defrost, but to cook immediately. At the same time, it is boiled in 3 waters: brought to a boil and boiled in boiling water for 10-15 minutes.

2. Welded cooled sea cabbage finely chop and fry in butter.

3. Whisk 2 eggs together.

4. Shift cabbage into a baking dish, fill it with beaten eggs, salt.

5. Place the dish in the oven and bake until done, about 20 minutes.

6. Melt the rest of the butter and pour it over the finished casserole.

7. Checkout cabbage casserole slices of lemon.

8. Recipe number 2. Stuffing: Cook sea cabbage and rinse it with cold water.

9. Scroll in the grinder together fish fillet, maritime cabbage and onion.

10. Add salt and pepper to the minced meat.

11. Pelmeni dough. Pour flour into a large bowl, break 2 eggs, vegetable oil and salt water. Mix the ingredients thoroughly with your hands.

12. When the dough becomes sharp, put it on a table sprinkled with flour and knead. The dough should become homogeneous.

13. Roll out the dough into a 2 cm thick cake.

14. Cut out round blanks for dumplings from a huge tortilla.

15. Start the dough with minced seaweed, roll dumplings.

16. Boil the dumplings in lightly salted water for about 20 minutes. Pour the finished dumplings with seaweed melted butter. Sour cream goes well with this dish.

Dried asparagus is a soy product, the one that is called fuju in the countries of the East. Exceptionally often it is allowed to be found in the composition Korean recipes. And asparagus is served both as an independent dish and in salads.

You will need

  • For the first recipe:
  • 100 grams of dried asparagus;
  • 2 tomatoes;
  • scarlet pepper;
  • 100g low calorie mayonnaise;
  • dill greens.
  • For the second recipe:
  • a pack of dried asparagus;
  • 3 onions;
  • 2 carrots;
  • 2 bell peppers;
  • 5 tablespoons of vegetable oil;
  • 1 tablespoon tomato paste;
  • 4 tablespoons of soy sauce;
  • salt;
  • pepper;
  • 4 cloves of garlic.
  • For the third recipe:
  • 100 grams of dried asparagus;
  • 1 bell pepper;
  • 20 grams of parsley;
  • 20 grams of dill;
  • salt;
  • 2 tablespoons of olive oil;
  • 3 tablespoons of Chinese vinegar;
  • pepper.

Instruction

1. In order to cook low calorie salad take 100 grams of dried asparagus and soak in a bowl of cold water for 6 or 8 hours. After that, transfer it to a saucepan and cook over low heat for four minutes. Wait for the asparagus to cool, then cut into small pieces. Wash and dry 2 tomatoes, cut them into thin slices. Transfer the asparagus and tomatoes to a salad bowl, season with salt to taste and season with red pepper. Pour 100 grams of low-calorie mayonnaise into the salad and mix all the ingredients. Garnish with chopped dill.

2. To cook hot dried asparagus in vegetables, take one pack soy product and leave to swell in a bowl of cold water. Better than anyone if the asparagus is soaked for 8 hours. Then it will be more soft and tender. Free from the husk 3 onions and cut them into cubes. After that, peel 2 medium carrots and grate. Remove the seeds from 2 bell peppers and chop them into strips. Cut the swollen asparagus into small pieces. Pour 5 tablespoons of vegetable oil into a cauldron, put onions, carrots into it and put on fire. Add 1 tablespoon of tomato paste. Stir and add chopped asparagus. After a couple of minutes, add the bell pepper and fry for another 7 minutes, periodically mixing all the ingredients. Pour 4 tablespoons of soy sauce into the cauldron, pepper and salt to taste, mix everything again. Then add 4 minced garlic cloves. Stir, cover the cauldron with a lid, turn off the heat and let the dish brew for 10 minutes.

3. In order to prepare a salad one by one oriental recipes, take 100 grams of dried asparagus, break it into small slices and pour boiling water over it. Cover the dish with a lid and leave to swell for 30 minutes. After that, drain the water, and squeeze the asparagus from excess moisture. Remove the seeds and cut into strips one bell pepper. Chop 20 grams of parsley and dill. Put pepper, asparagus in a salad bowl and salt a little at all. Add 2 tablespoons of olive oil, 3 tablespoons of Chinese vinegar and pepper. Stir and sprinkle with herbs.

Cabbage is a very useful product. It contains approximately every set of vitamins needed for typical human life (vitamins B1, B2, B3, B6, K, C, pro-vitamin A, anti-ulcer vitamin U). It is used as in fresh, and boiled, stewed and fried. An exceptional minus of cabbage is the difficulty of its storage. In the refrigerator, it either withers or rots. But to save cabbage, of course, is allowed.

You will need

  • cling film
  • Polyethylene bags
  • Paper
  • Blanching utensils

Instruction

1. The most acceptable temperature for storing any variety of cabbage is 0-1 ° C. In modern refrigerators, a freshness zone is provided, which has just such temperature regime. If your refrigerator does not have such a zone, then a department for storing vegetables is also suitable. But in this case, the temperature in the refrigerator itself should be set to the lowest possible tier.

2. If we are talking about white-headed or red cabbage, then before putting it in the refrigerator, you need to wrap it with cling film. Strictly tight, so that the film fits perfectly to the head of cabbage and there are no voids between them. With this method of storing a cut head cling film periodically need to be changed as condensation accumulates on it.

3. The long preservation of whole heads of cabbage can be ensured in another way. For example, wrap cabbage in paper, then place it in a plastic bag, making several holes in it in advance. Such heads of cabbage should be stored in the refrigerator, periodically changing the paper, which absorbs moisture from the vegetable.

4. A similar method is suitable for the preservation of broccoli and cauliflower. An exceptional nuance here is that in the first 2-3 weeks the cabbage is stored together with the leaves, and later they must be cut off.

5. But most best method storage for cauliflower and broccoli is freezing. To do this, you need to wash the cabbage, boil it a little in water (3–5 minutes), then cool it and disassemble it into inflorescences. After which the vegetable must be dried, decomposed into plastic bags and place in the freezer. Brussels sprouts can be saved in the same way.

6. In the thesis, freezing is allowed and white cabbage, but in the future such cabbage will be absolutely unsuitable for salads. It is suitable only for cooking, stewing and frying. The process of freezing it is exactly the same as for broccoli with cauliflower, but only at first it should be chopped.

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Dishes from squid valued in many countries. A lot of dishes are prepared from it. Squid is added to salads, fried, stewed and stuffed. It is considered a special delicacy dried squid. It is allowed to cook it at home, it is troublesome, but absolutely feasible.

You will need

  • Frozen squid;
  • salt.

Instruction

1. Defrost squid in cool water and rinse under running water. Do not leave carcasses long in the water, so as not to get lost nutritional properties. Cut the squid into fillets and tentacles. Thoroughly rinse the prepared carcasses again in order to remove all blockages.

2. Now clean the squid from the films. To do this, pour over the carcasses with boiling water, and then with cold water. Films will peel off easily. Remove the innards and chord. Rinse well.

3. Prepare a saline solution (2 tablespoons of salt per liter of water) and marinate squid in it for 10-12 hours. If you need to speed up the process of preparing snacks, make brine - a hefty strong saline solution (about 200-250 g of salt per liter of water). It is enough to lower huge fillets into it for 3-4 minutes, small fillets and tentacles - for 0.5-1 minute.

4. Later, remove the salting of the squid carcass from the brine, let the liquid drain and cut into thin rings. Put them on a baking sheet and place in the oven at the lowest temperature for 2.5-3 hours. In production, squids are dried at a temperature of 40-50 degrees in special drying chambers. Control the temperature at home, on the contrary, squids can turn out to be “rubber”.

5. Allowed to dry in microwave oven at low power if it has a convection mode. Do not increase the temperature for more rapid drying. In this case, drying will be uneven and will lead to a decrease in palatability. The duration of drying squid fillets in the microwave varies from 30 to 60 minutes. It depends on the size of the squid, on taste preferences. For lovers of juicy seafood, it is allowed to put a container of water in the oven during drying for additional hydration. It is allowed to put a bay leaf in this dish - this will give the dish an additional spicy smell.

6. In another version of drying, squids are pulled out of the brine and, without cutting, as a whole, they are put on a hook and hung in a ventilated room. Avoid exposure to direct clear rays. After drying the fillet and squid tentacles, cut or tear along the fibers into even strips. Small tentacles can be left intact.

Salted cabbage is not only appetizing, but also a very useful product - it contains a huge amount of ascorbic acid, magnesium, selenium and potassium. In addition, it is necessary for the preparation of some Russian dishes and is a wonderful snack for alcoholic drinks. In addition, salting it is extremely primitive, exclusively by the cold method.

You will need

  • For pickling cabbage classic recipe:
  • - 3 kg of cabbage;
  • - 1-2 carrots;
  • - 1 teaspoon of granulated sugar;
  • - 25-30 peas of allspice;
  • - 50 g of salt.
  • For salting cabbage with horseradish and honey:
  • - 3 kg of cabbage;
  • - 150 g of fresh horseradish root;
  • - 2 carrots;
  • - 5 tbsp. spoons of honey;
  • - 20 peas of allspice;
  • - 1 tbsp. a spoonful of salt.

Instruction

1. In order to pickle the cabbage using the cold method according to the classic recipe, tear off the top leaves from the head of cabbage, cut it into two halves and finely chop each one. Throw out the remaining stalk after this. Peel and grate the carrots on a large grater.

2. Put all the ingredients in a saucepan or basin, sprinkle with sugar, add a huge table salt and allspice. If desired, you can add a little more dill seeds - they will give the cabbage an additional smell. Mix thoroughly and test for salt - the cabbage should turn out a little more salty than for a salad.

3. Place the cabbage in a clean and dry three-liter jar to the neck, carefully tamping with a fist or a wooden pusher. Place the jar on a flat plate so that excess juice does not drip onto the floor or table, and then put it in a dark, cool place for several days. Ideally, the cabbage should be salted at 15°C above zero, but a few extra degrees won't ruin the taste of the product. But putting cabbage in the cold during salting is by no means impossible.

4. If foam begins to form on the surface, pierce the cabbage with a fork in several places so that the resulting gases come out. After 3-4 days, taste the cabbage - it should be more salty and moderately crispy. In a couple more days cooked cabbage Shake and put back in jars, but not so tightly. Cover them with a traditional plastic lid and store them in the refrigerator or in the basement.

5. In order to pickle cabbage with honey and horseradish, chop it using the method described above, mix with grated carrots in a large bowl and salt. After that, add grated horseradish and melted liquid honey. Mix thoroughly again, but do not press, on the contrary, the cabbage will not turn out crispy.

6. After that, put it in clean jars without closing them, and put it away for several days in a dark, cool place, but not in the refrigerator. After a few days, try the cabbage for salt - if it is ready, shake it, put it back in jars and put it in the refrigerator. If you want to get more salty product, leave the cabbage to ferment for another 1-2 days.

Note!
Seaweed is prescribed for patients with atherosclerosis, because it reduces the level of cholesterol in the blood, reduces blood clotting and the threat of blood clots. In addition, it has a mild laxative effect. Seaweed is used in confectionery industry, a gelling agent agar-agar, produced from it, is included in the recipe for marmalade and marshmallows.

Useful advice
Use boiled seaweed as a side dish. It perfectly harmonizes with meat and fish dishes. Eat thick meat with seaweed - the fat will not be completely absorbed, a huge part of it will be excreted from the body.

List of recipes

Seaweed or, in other words, sugar kelp, brown algae, which is abundantly harvested in the coastal waters of the Pacific Ocean, is well known in our country for its medicinal properties. Her low calorie, at high content The highly digestible protein has made this seaweed popular among nutritionists and people looking to lose weight.
Domestic cooking also actively uses kelp to cook the most variety of dishes, from salads to borsch and casseroles. Numerous recipes with her participation are very diverse.
Therefore, the number of lovers of seaweed is constantly increasing, although the Russians are still far from the residents in this regard. East Asia where this product has long been one of the main components of the daily diet.
How to cook seaweed depends on how much ready dish the beneficial qualities of fresh algae, healing and gustatory, will be preserved.
Its main way heat treatment- cooking, but before cooking seaweed, it must be thoroughly washed to remove grains of sand and mucus.
How much to cook sea kale depends on the condition of the algae and in what kind of dishes cooking is carried out. Therefore, the cooking time can vary from a few minutes to an hour. But in any case, kelp is boiled on a fire of low intensity to avoid the destruction of fiber.
We offer recipes that can give an idea of various ways cooking kelp.

The recipes for many of our popular kelp dishes originate from Korean cuisine. Therefore, the first dish we will have is seaweed in Korean. List of products needed for its preparation:
A kilogram of chopped boiled kelp (in this form, it is often sold in stores);

Seaweed in Korean is prepared in this way:

  1. Thoroughly rinse the laminaria and transfer it to the pan. Then we fall asleep washed, peeled and chopped onions and garlic there.
  2. Mix vinegar with soy pepper, add red and black pepper to it and pour this marinade for seaweed into the pan.
  3. Mix, season with vegetable oil fried in a pan and add, at your discretion, spices.

Ready salad insist hour in a cool place.
The calorie content of this simple and delicious dish is no more than 75 kcal, so it can be used for those who want to lose weight.

This dish is an example of how Korean cuisine recipes are adapted by domestic culinary specialists.
The recipe uses dried kelp. It deserves special mention. The fact is that in addition to it, trade offers seaweed for sushi.
Dried kelp is dehydrated seaweed. After soaking, it takes on all the conditions of fresh seaweed.
Sushi cabbage is a sublimated product obtained as a result of deeper processing. It is sold in the form of chips and is ready to eat. And according to Korean technology in the manufacturing process, seaweed is fried in sesame oil.
In the Japanese production scheme, this item is missing so that the taste of sesame does not clog the taste of kelp.
To make a salad, take the following ingredients:


To prepare the dish, we will proceed in the following order:

  1. We wash the cabbage, put it in cold water for an hour, then boil it for 20 minutes.
  2. We clean and cut the onion with carrots.
  3. We heat the pan with oil and put chili pepper in it for half a minute. After removing the pepper, fry the sesame seeds.
  4. After removing the sesame seeds from the pan, we sauté the onions and carrots in it so that they do not have time to brown.
  5. We chop the bell pepper with cabbage and, pouring them into the pan, mix, after which we add the crushed garlic cloves and vinegar to the mixture.
  6. We extinguish the fire and add monosodium glutamate with soy sauce.
  7. Close the pan tightly with a lid.

After an hour, the infused salad can be served at the table.
The calorie content of this salad is not at all high. In addition, it can be stored in the refrigerator for a week without damage. useful qualities. Therefore, it is often used for weight loss.

Recipes for weight loss rarely do without pickled cabbage, the calorie content of which is slightly higher than the calorie content of fresh kelp. To prepare it, we need:

You can marinate kelp at home in this way:

  1. Let's start with the seaweed marinade. To do this, boil three liters of water and pour sugar and salt into boiling water. After stirring, close the lid tightly and continue to boil for another five minutes. Then let the marinade for seaweed cool.
  2. We wash the laminaria several times and put it in it. dried garlic with paprika and black pepper. Mix again and pour marinade for seaweed.
  3. Now it remains to season the cabbage with vinegar and knead with your hands.
  4. After that, we put our dish for 10 hours in the refrigerator. Then we transfer it to a colander and, letting the marinade drain, mix with finely chopped garlic and onions.

Our dish is ready.

The calorie content of this salad is 76 kcal / 100 g, while the dish is very tasty and satisfying. Cooking seaweed with crab sticks will require us to have the following set of products:


Let's break the preparation of seaweed with crab sticks into stages:

  1. We wash the canned kelp, squeeze it out of the water.
  2. Cut the washed and peeled onion.
  3. Preparing marinade for onions. To do this, dilute vinegar in water and season it with salt and sugar.
  4. Place the onion in the marinade for 20 minutes.
  5. We chop kelp into strips along with boiled eggs and crab sticks and mix them with onions, salt and pepper.
  6. After that, it is necessary to fill the mixture with mayonnaise and mix well again.

Salad ready.

Let's take these ingredients:


We will prepare the dish in the following order:

  1. Slice half an onion into small strips.
  2. Boil the chicken and cut it into small pieces.
  3. Pass the onion, put shredded kelp and chicken pieces in the pan and mix.
  4. After that, you need to fill the mixture chicken broth, approximately 100 ml.
  5. When the mixture boils, it should be salted, seasoned with melted bacon and simmer for several minutes over low heat, tightly covered with a lid.

Braised seaweed is ready.

Recipes for soups with kelp can please any gourmet. One of these dishes is pumpkin puree soup. Everyone can appreciate how delicious it is. To make soup, take:


Recipes for any cream soup are built according to the same scheme. In order to prepare our dish, we will perform the following operations:

  1. Fill the pumpkin cut into cubes with water, so that it barely covers it, and simmer under the lid.
  2. When the pumpkin softens, add grated kelp to it.
  3. Saute parsley and onion with carrots in oil and rub them on a grater.
  4. We heat the milk to 60 degrees, add the fried flour to it with egg yolks and shake as needed.
  5. We prepare a weak solution of vinegar and salt, boil the peeled mushrooms in it and partly wipe them, partly cut them into small strips.
  6. We fall asleep in a pan where pumpkin with kelp, onions, parsley, carrots, mushrooms and milk sauce, after which we continue to simmer for another quarter of an hour under the lid.

For the vinaigrette, we will need to take:


We will prepare the vinaigrette as follows:

  1. Place dry kelp in cold water. After three hours, add two cups of boiling water and put the pan on the fire. Two minutes after the broth boils, we take out the kelp from the pan and squeeze the liquid out of it.
  2. We cut the fish, cleaned of bones and skin, into small pieces.
  3. Boil beets with carrots and cut into cubes, cut tomatoes and cucumbers.
  4. We mix kelp, fish and vegetables in one container. Add spices and salt to your taste and mix again. We fall asleep peas, chopped greens, plums, ginger and season the vinaigrette with mayonnaise.

Video recipe: Seaweed salad with squid

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

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

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

Vinigret with seaweed!

Plain vinaigrette - boiled beets, carrots, potatoes, onions. And then the changes. Instead of sauerkraut- we take marinated sea. 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 boiled egg. Delicious, long shelf life, and very satisfying. I don’t even know what to call it, if it’s a salad, if it’s an appetizer, if it’s a side dish. It’s good both hot and cold.

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

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

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

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

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

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

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

I for a long time I lived on Sakhalin and there are a lot of options for cooking seaweed salad, but the coolest in my opinion: sea cabbage, sauteed 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

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

try this salad:

sea ​​kale

pickled onion (you can also just fresh)

herring fillet pieces

a little bit of oil and vinegar

amazingly delicious

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

And I do something like this:

sea ​​kale

2 boiled potatoes finely chopped

3-4 pickled cucumbers finely chopped

2 boiled eggs

Fill everything with mayonnaise

Tried to mix boiled beets(on a grater) with seaweed (from a jar), garlic and mayonnaise...

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

I really like the Neptune salad:

Seaweed (1 can)

Crab sticks (2 packs)

Onion, finely chopped (small onion)

Boiled egg (3 pcs.)

Mayonnaise

I make my salad a little differently.

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

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

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

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

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

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

my version

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

Onion

chopped eggs

Salt to taste

Season with mayonnaise

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

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

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

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

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

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

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

Seaweed 400 gr.

Boiled rice ½ tbsp.

Egg 3 pcs.

Onion 1 pc.

Mayonnaise 200 gr.

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

Chop the onion.

Cut seaweed into long strips.

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

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