Seaweed Vinaigrette

Seaweed Vinaigrette

Many people know that sea kale is useful, but not all include it in the diet regularly. The reason is the specific taste and smell of the product. However, if it is included in the composition of a multi-component salad, these disadvantages can be smoothed out. Seaweed vinaigrette is eaten even by those people who are not algae lovers. The benefits of snacks from the inclusion of kelp in its composition only increases.

Cooking Features

The technology of cooking vinaigrette with sea kale is as simple as the process of cooking a traditional salad of boiled vegetables and pickles. Knowing a few moments will make the result predictable and meet your expectations.

  • The word “vinaigrette” in the French dictionary is one-root to the word for vinegar. This name was given to the salad for a sour taste, which is given to it by salted and pickled foods or lemon juice in the sauce. Therefore, choosing algae to add to the appetizer, preference should be given to pickled sea kale. It is desirable that it was attended by fewer other additives in the form of vegetables. Seaweed salads with crab sticks, calamari and similar products will not do. If, for adding to a vinaigrette, you take a ready-made seaweed salad, let it be dressed with the same sauce as you plan to season the vinaigrette itself.
  • Usually, vegetables for a vinaigrette are boiled in uniform, but they can also be baked. This method of preparation will allow you to keep a maximum of useful substances contained in vegetables. Baked vegetables in comparison with boiled retain a brighter color.
  • It is necessary to cut products for a vinaigrette in neat cubes. From this it will not only become more beautiful, but also tastier.
  • If you don’t want the beets to color other vegetables red, you need to fill them separately and only then combine them with the other ingredients.

Served with sea kale salad as an independent dish or as a side dish to fish.

A simple recipe for seaweed vinaigrette


  • beets - 0, 3 kg;
  • carrots - 0, 2 kg;
  • onions - 100 g;
  • potatoes - 0.5 kg;
  • pickles - 0, 3 kg;
  • marinated sea kale - 100 g;
  • vegetable oil - 60 ml.

Method of preparation:

  • Wash beets, carrots and potatoes and boil them without peeling.
  • Cool the vegetables, peel, cut into small cubes.
  • Place the beets in a separate plate, send the carrots and potatoes to a container in which to mix the salad.
  • Cucumbers cut into about the same slices as boiled vegetables. Put to carrots and potatoes.
  • Finely chop the onion, freeing it from the husk. If you do not like the extra spice in the salad, you can pour onion for a couple of minutes with boiling water, then squeeze. Add onions to the rest of the ingredients.
  • In a plate with beets, place two teaspoons of oil, mix. Pour the remaining oil into a container with other vegetables, mix well too.
  • Transfer the beets to the rest of the vegetables, add the sea kale. Stir everything together.

It remains to shift the vinaigrette to a salad bowl, decorate with fresh greens and serve.

Vinaigrette with sea kale and green peas


  • beets - 0, 2 kg;
  • pickled sea kale - 0, 2 kg;
  • potatoes - 0, 3 kg;
  • carrots - 150 g;
  • sauerkraut - 0, 2 kg;
  • green peas (canned) - 150 g;
  • vegetable oil - 60 ml.

Method of preparation:

  • Vegetables (except cabbage) Boil or bake until tender, let them cool. After cleaning, cut into cubes measuring about half a centimeter, put in a bowl. Place the beets in a separate container.
  • Put sauerkraut and pickled vegetables in a bowl with carrots and potatoes, pour green peas to them.
  • Pour 50 ml of oil into the vegetables, mix.
  • Fill beetroot with the remaining oil, add to the remaining ingredients, mix again.

Instead of green peas, you can use canned beans to make a vinaigrette for this recipe. Sauerkraut is acceptable to replace pickles. These adjustments will affect the taste of the finished dish, but it will remain pleasant, with a spicy characteristic of the vinaigrette.

Vinaigrette with sea kale and herring in mustard sauce


  • carrots - 150 g;
  • beets - 0, 3 kg;
  • pickles - 0, 2 kg;
  • fillet of salted herring - 0, 2 kg;
  • marinated sea kale - 150 ml;
  • potatoes - 0.5 kg;
  • olive oil - 80 ml;
  • table mustard - 10 ml;
  • Apple (6%) vinegar - 5 ml.

Method of preparation:

  • Boil carrots, beets and potatoes, peel and chop finely.
  • Cut the herring fillets into small cubes.
  • Chop cucumbers in the same way.
  • Fold the products in a bowl, add the algae.
  • Combine mustard, vinegar and olive oil in a small container. Whisk with a whisk. The resulting mixture, season the salad.

The combination of seaweed, herring and mustard dressing is considered to be very harmonious. Vinaigrette for this recipe is hearty, can replace a full meal.

How to garnish with sea cabbage vinaigrette

Bright shades of vegetables that make up the salad make it appetizing and without additional decoration. But many hostesses decorate it additionally before serving.

  • Vinaigrette can be laid out on a dish, giving it a beautiful shape. To give it a ring shape, put a glass in the center of the dish, surround it with a salad, then remove it. To give the snack a cylindrical shape that resembles a cake, you can put it inside a detachable baking dish. When serving in batches, it can be laid out using special forms or cans that have the bottom cut out. In order for the salad to retain its shape, it is desirable to grind foods for it as much as possible; in this case, it may be reasonable to use mayonnaise as a sauce.
  • You can decorate the vinaigrette with flowers from vegetables. It is important that they are part of the salad. Usually flowers are made from carrots and beets, and leaves from parsley.
  • The contrast of red and green always looks attractive. You can decorate the vinaigrette with lettuce leaves, sprigs of dill or parsley, finely chopped green onions.

Recently, it has become fashionable to serve salads in beverage containers. Vinaigrette most advantageously looks in wide glasses.

Sea kale salad is one of the most useful varieties of this vegetable salad. It may even appeal to those who do not like algae, since their specific taste in this snack is almost imperceptible.

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