Sea kale is a valuable food product containing a huge amount of minerals. In its pure form, kelp is hardly anyone wants: it has a specific smell and peculiar taste. But in the composition of multi-component snacks, seaweed is eaten with pleasure even by those who do not burn with love for similar products. Especially delicious are salads with sea kale and eggs. These snacks can change the attitude to kelp in those who previously did not like the taste of seaweed.
Cooking Features
Any hostess is capable of making a delicious salad from sea kale and eggs. You just need to know a few secrets of cooking such dishes.
- Most often for the preparation of salads, pickled seaweed is required, which today are sold in almost all supermarkets. However, the basis can take dried or frozen kelp. Dried sea kale must first be restored, flooded with water and left for several hours. Frozen kelp give the opportunity to thaw. After that, the product is washed, immersed in boiling water and boiled for 10-12 minutes. This is enough for sea kale to become soft, but it has not completely lost its crispiness. After that, sea kale is cooled and cut into fragments of the desired length and width. Laminaria prepared in this way can replace purchased marinated sea kale, but the snack with it will be less spicy and high-calorie.
- Eggs and other products that require heat treatment must be cooled before combining with other ingredients. Otherwise, the appetizer will quickly spoil.
- If eggs are boiled in salted water, they will not crack and will be easy to clean.
- Salads with kelp and eggs are often seasoned with mayonnaise, but this is not the only sauce suitable for this purpose. It can be replaced with sour cream, dressing based on vegetable oil and vinegar, cheese sauce.
Sea kale and eggs go well together not only with each other, but also with squid, shrimp, and other seafood. Often surimi are included in these snacks. This allows you to add kelp salads to the diet, without making it monotonous and boring.
Simple salad with sea kale and egg
Composition:
- frozen sea kale - 0, 2 kg;
- water - 1 l;
- salt - 2, 5 g;
- Acetic essence (70 percent) - 2, 5 l;
- chicken egg - 5 pcs .;
- vegetable oil - 5 ml;
- ground black pepper to taste;
- mayonnaise - 100 ml.
Method of preparation:
- Boil water. Add salt and vinegar to it, stir.
- Dip the sea kale in boiling brine and cook for 10 minutes.
- Flip the cabbage into a colander. Wait for excess fluid to drain.
- Put the sea kale in a bowl, add oil to it, mix.
- Eggs boil hard boiled. Put them under a stream of cold water to cool them down.
- Peel off the shell. Cut the eggs in half. Cut along very thin slices, send in a bowl with algae.
- Add mayonnaise, mix.
As part of this snack - a minimum of ingredients, but it turns out surprisingly tasty and tender. Cooking kelp in the marinade, you can keep it in the fridge for a week.
Salad with sea kale, eggs and squid
Composition:
- squid - 0, 8 kg;
- pickled sea kale - 0, 2 kg;
- chicken egg - 4 pcs .;
- onions - 100 g;
- table vinegar (9 percent) - 20 ml;
- water - 60 ml;
- sugar - 5 g;
- salt, pepper, mayonnaise - to taste.
Method of preparation:
- Rinse the squid carcasses, simultaneously removing chords. Put in a bowl. Pour boiling water. After 5 minutes, drain the water, rinse the carcasses of cephalopods under running water to wash off the coagulated film.
- Boil pure water, dip squids in it, boil for 3-4 minutes. Remove with a slotted spoon and cool. Do not exceed the specified time, otherwise the clams will become rigid.
- Squids cut into thin strips, put in a bowl.
- Place boiled eggs under a stream of water. When they are cool, peel them and cut into thin slices, put them on squid.
- Free the onions from the husk, cut into thin half-rings, fold into a cup or similar container of small volume.
- Mix vinegar with water, add sugar, pour onion with marinade, leave for 15 minutes.
- Remove the onions from the marinade, squeeze, put in a bowl with other products.
- Add sea kale.
- Salt, pepper, season with mayonnaise.
Salad, cooked according to this recipe, turns out to be nourishing and moderately high-calorie, despite using mayonnaise. His taste is gentle, balanced. It will cost the dish inexpensively, but it is not a shame to put it on the festive table.
Salad with sea cabbage, eggs, squid and vegetables
Composition:
- squid fillet - 0, 2 kg;
- sea kale (pickled) - 0, 2 kg;
- carrots - 0, 2 kg;
- cucumbers - 0, 2 kg;
- green onions - 50 g;
- chicken egg - 2-3 pcs .;
- rice or apple vinegar (6 percent) - 20 ml;
- onions - 100 g;
- soy sauce - 20 ml;
- olive oil - 40 ml;
- pepper - to taste.
Method of preparation:
- Squid fillet cut into strips, dip into boiling water, boil for 2 minutes. Drop in a colander. When the water is drained and the squids are dry, transfer them to a bowl.
- Cool the boiled eggs by placing them under a stream of cold water, free them from the shell, cut them into thin slices. Connect with squids.
- Scrape carrots, wash and blot with a napkin. Grind grated for cooking Korean dishes. If there is no such grater, carrots can be rubbed on a regular one with large holes or cut into thin strips.
- Wash the cucumbers. Crush them just like carrots.
- Put the vegetables to the squid and eggs.
- Free from onions peel, cut into thin half-rings. Pour boiling water over them to remove excess bitterness. After 5 minutes, squeeze the onion and send to the rest of the ingredients.
- Add pickled sea kale.
- Combine vinegar, soy sauce, oil and pepper in a separate container. Whisk with a whisk. Season the snack with the resulting mixture.
- After placing the salad in a dish, sprinkle it with chopped greens.
This recipe for egg salad and seaweed will appeal to those who want healthy food and try not to fill them with mayonnaise.
Salad with sea kale, crab sticks and egg
Composition:
- pickled sea kale - 150 g;
- chicken egg - 3 pcs .;
- salad onions - 100 g;
- crab sticks - 0, 2 kg;
- fresh cucumber - 0, 2 kg;
- sour cream - 100 ml;
- table mustard - 20 ml;
- lemon juice - 20 ml;
- pepper - to taste.
Method of preparation:
- Remove the crab sticks from the packaging, cut them across the pieces with a thickness of about 0, 5 cm. Fold in a bowl.
- Peel and finely chop the onion, place it in the surimi.
- Cook the eggs. Cool, clean. Cut into small cubes, send to other components.
- Put sea kale in a bowl with chopped products.
- Wash cucumber, blot with a napkin. Cut into cubes or semicircles. Put to the rest of the ingredients.
- In a separate container, combine mustard and lemon juice. Spread them to obtain a homogeneous composition. Add pepper and sour cream, whisk.
- Season the appetizer with the prepared sauce.
Salad made according to this recipe has a fresh and savory taste at the same time, it looks bright and appetizing. It can be cooked on weekdays and for the holiday.
Salad with sea kale, surimi, eggs and corn
Composition:
- sea kale (pickled) - 0, 2 kg;
- crab sticks - 0, 2 kg;
- canned corn - 0, 25 kg;
- green onions - 50 g;
- chicken egg - 3 pcs .;
- mayonnaise - to taste.
Method of preparation:
- Move the sea kale into a container in which you plan to mix the salad.
- Open a jar of corn, flip out its contents in a colander. When the corn grains are dry, pour them to the algae.
- Cool and clean hard-boiled eggs. Finely chop with a knife, send to other ingredients.
- Add chopped green onions.
- Crab wands free from cellophane shells, cut into small cubes. Connect with the rest of the products.
- Add mayonnaise, mix.
With this recipe, seaweed and egg salad is cooked quickly and easily. It looks bright and appetizing, it turns out tasty and nourishing. It can be made for dinner or treat them to friends who unexpectedly appeared on a visit.
How to decorate a salad with sea kale and eggs
Sea kale does not look bright. To salads made from it, acquired an appetizing look, they do not interfere with decorate.
- Egg is an excellent material for decorating salads. You can make a flower out of it - it is enough to cut it in half, then trim the edges in a zigzag manner. If the salad contains squid, then putting half of the egg on the salad and spreading around the tentacles of the squid, you can get a figure resembling an octopus. It can also be a decoration of the dish.
- Crab sticks, often included in seaweed snacks and eggs, can also be used to decorate a dish. If they are cut into thin strips, then one can make a chrysanthemum.
- You can decorate a snack of eggs and kelp with flowers from vegetables that make up its composition.
The easiest way to improve salad with seaweed and eggs is to sprinkle it with roasted sesame or pine nuts.
Salad of seaweed and eggs - a healthy dish, worthy to take a place in your daily menu. The recipes of this snack are so varied that it is difficult not to find an option to taste. Having beautifully decorated the dish, you can even put it on a festive table. Supporters of healthy eating will certainly appreciate it.
