List of recipes

Thanks to the processing method, dried seaweed has all the valuable qualities of fresh kelp. The benefits that it can bring are due to its chemical composition. This is, first of all, a rich set of amino acids and microelements, such as iodine, sodium, calcium, chlorine and iron.
To this we must add a unique vitamin complex, which includes vitamins B1 and B2, known as stimulants endocrine system, B6 and PP, responsible for the condition of the horny integument, as well as immunostimulants A, C and E.
At the same time, most of the dried kelp is protein, which the human body easily digests. Therefore, even a small amount of this product can create a feeling of fullness.
Its calorie content is only 5.9 kcal. Few products can compare with it in this regard.
These properties could not help but attract special attention from nutritionists who actively use dried kelp in diets for weight loss. There are hundreds of recipes for weight loss that include dry seaweed.
Before preparing a dish from freeze-dried cabbage, it must be placed in water for a time sufficient for it to swell. Depending on the drying method, this period can range from 2 to 20 hours.
Dried seaweed should be boiled for 20 to 30 minutes, then washed again.
We will offer recipes whose benefits for weight loss have been experimentally proven.

The following set of ingredients will help you prepare this dish:

We will prepare this salad for weight loss in the following sequence:

1. Place dry kelp in water for an hour, then boil it. Cook for no more than twenty minutes, checking for doneness so as not to overcook.
2. The degree of readiness of the product is checked by touch. If it retains its elasticity when pressed, it means it can be eaten. If it spreads when pressed, it means the product is overcooked.
3. We thoroughly wash the boiled cabbage and cut it into pieces 20 cm long, roll each into a tube and chop into strips.
4. Place the straw in vinegar for a minute, then rinse.
5. Sauté the onion in oil, transfer the kelp to the frying pan and season with soy sauce, stirring. Add sesame seeds, crushed garlic cloves, salt and pepper, then mix again.

The weight loss benefits of this salad are not limited to just weight loss. One serving can satisfy the body’s weekly need for vitamins and microelements.

Recipes for hot dishes in weight loss diets are not very common. Let's give one of them. The benefits of this soup for weight loss are obvious, just look at its composition, which includes:

We will prepare this low-calorie soup like this:

1. Soak and thoroughly rinse the seaweed. When the foam stops releasing during washing, cut the kelp into thin strips.
2. Heat the oil at the bottom of the container and fry the straw until it becomes limp.
3. Pour the rice water into the container and, when it boils, continue to cook until the soup becomes matte.
4. Season the soup with sauce, add salt, and continue to cook until boiling again.

It should be said that soup recipes for weight loss do not always look so ascetic. Some recipes clearly show that the process of losing weight can be made not only useful, but also enjoyable. The calorie content of this nutritious and very tasty chicken soup is only 200 kcal; its preparation will require four servings:

The soup should be prepared in the following order:

1. We peel the skin from the ham and set it to boil in cold water. You need to cook for at least 40 minutes, not forgetting to remove the foam.
2. After this, strain the broth, put kelp in it and continue cooking for another 20 minutes.
3. Remove the bones and finely chop the chicken.
4. Saute the onion, cut into cubes, in oil with grated carrots.
5. Finely chop the greens.
6. Beat raw quail eggs.
7. Place chicken with vegetables into the broth and add salt.
8. When the broth boils again, pour in the beaten eggs.

Sprinkle the soup poured into bowls with herbs.

Seaweed is useful in any dish, but most of all it is useful in vegetable salads. After all, the benefits of any vegetable salad depend on the beneficial qualities of its ingredients. To prepare three servings of our dish you will need:

We will prepare the salad like this:

1. Soak the kelp without squeezing out the water and mix it with Chinese cabbage.
2. Grate the apple and carrots and finely chop the pepper.
3. Put all the products into one bowl and mix them.

The calorie content of the finished food will be 140 kcal. Its benefits for weight loss are obvious.

Dried kelp is useful not only for those who want to lose weight. Thanks to its valuable qualities, it is useful for almost all areas of life. human body. But besides this, it is also very tasty. You just need to know how to cook it correctly.
To prepare this delicious salad, we must take:

Let's break down the cooking process into the following stages:

1. Clean and wash the squid fillet, lower it into salted boiling water for 2-3 minutes. Remove the squid, let the broth cool and add vinegar to it.
2. Finely chop the squid meat and place it in the cooled broth for 40 minutes.
3. Chop the washed and peeled carrots and onions, put them in boiling water for a few seconds, and then transfer them to the broth for 6 hours.
4. Soak the dried cabbage, rinse, cut into noodles and mix with squid, mackerel cut into pieces, onions and carrots. Then pepper to taste.

Dried seaweed sauce

This sauce is interesting for its versatility; it can be seasoned with many dishes. To cook this original dish, you need to use the following components:

A glass of dry kelp;

To prepare the sauce, we perform the following operations:

1. Place the kelp in a liter glass jar, fill it with boiling water, cover the jar and leave for six hours so that the cabbage swells.
2. Pass the spices through a coffee grinder, put the mixture in a jar and mix with kelp.
3. Chop the peeled onions and mix with the contents of the jar. Add oil to it, based on your taste preferences, and beat the sauce with a spoon.
4. Seal the jar and leave the sauce to steep for a day.

Before use, the sauce must be generously mixed with chopped herbs.
It should be remembered that the finished sauce can be stored in the refrigerator for no more than two weeks.

For borscht we will take the following products and spices:

To prepare this dish, we will do this:

1. Soak the dried cabbage, rinse, boil, and finely chop.
2. Next you should prepare the marinade. To do this, place salt, cloves, sugar in heated water and cook for 10 minutes. Strain the broth, cool it and add vinegar.
3. Chop carrots, parsley, onions, beets and simmer them for 20-25 minutes with water and tomato paste.
4. Add seaweed to the vegetables and then simmer for another 10 minutes.
5. Boil the broth again, put chopped potatoes in it, after 10 minutes add vegetables, kelp, pepper and bay leaf.

Ready borscht is seasoned with sour cream and chopped herbs.

We will prepare a pie from the following products:

Let us describe the step-by-step procedure:

1. Soak the cabbage and chop it into noodles.
2. Dissolve the yeast in warm water and add sugar, set aside for 20 minutes.
3. Pour kefir into an empty bowl, pour in the egg, add salt and mix. Pour the yeast into a bowl, put the kelp into it and add the flour.
4. Knead the dough from this mixture, set it aside for an hour and, after kneading again, place it in a baking tray with vegetable oil. Then brush the top of the pie with egg.
5. We will cook the pie for half an hour in the oven at 180 degrees.

The list of components from which we will prepare pickle looks like this:

You can also cook this dish with sausage, ham or frankfurters instead of beef.
Let's proceed as follows:

1. Soak and boil the kelp, then finely chop it.
2. Sauté chopped onions and carrots.
3. Peel and cut the potatoes into cubes.
4. Chop the washed sorrel leaves and chop the cucumbers.
5. Let the diced meat cook and after 20 minutes add cabbage to it. When the broth boils again, add potatoes, onions and carrots into the broth. After the pickle comes to a boil, pour cucumbers, parsley, salt and spices into it and remove from heat.
6. Season the finished borscht with sour cream before serving.

Video recipe: Seaweed salad with vegetables

Frozen seaweed (kelp), thanks to the freezing method, preserves almost everything valuable properties fresh seaweed. It contains a universal set of substances that can have a beneficial effect on many aspects of the life of the human body, from digestion to the functioning of the brain.
To ensure that it does not lose its beneficial qualities during heat treatment, before preparing frozen seaweed, it should first be boiled in cold water. Moreover, an important point is that as soon as the water boils, the cabbage must be immediately removed from the water. After this, rinse under running water and cook again in cold water until boiling. Then rinse again.
At all stages of the process, it is necessary to maintain a low or medium level of fire, since cabbage produces strong foam during intensive cooking and can be overcooked.
After this, the kelp is again boiled in cold water, but now, when the water boils, they add salt and continue to cook for about 20 minutes.
This is done in order to clean the kelp leaves from mucus and sand.
Some chefs suggest pre-rinsing frozen kelp in warm water, believing that after this, to be ready, it is enough to place it in cold water and bring the water to a boil. This method ensures better preservation of the beneficial properties of the algae.
We offer recipes in which frozen seaweed plays an important role.

It's no secret that seaweed is rich in iodine. Now it is sold in large quantities in departments with Korean cuisine. There it is richly flavored with all kinds of spices and seasonings. You can buy it and eat it right away; you can make a delicious salad based on it. But, I must admit, such ready-made products cause me some mistrust, and I try not to use them. Unfortunately, it was not possible to find anything else for sale, so initially for seaweed soup I used cabbage from the Korean department. I found it later frozen seaweed in the fish department, and 10 times cheaper. Naturally, when I got home, I immediately started cooking. seaweed soup.

Seaweed soup

Ingredients

• • potatoes - 3-4 large pieces.
  • carrots - 1 pc. (medium size)
  • onion - 1 pc. (medium size)
  • seaweed - 200 gr. (if you use ready-made seaweed from the Korean department, then you don’t need to do anything first; dry seaweed needs to be soaked in advance; frozen seaweed - boil; I’ll tell you how to do this below)
  • canned peas - 1 can (400 gr.)
  • boiled chicken egg - 2 pcs.
  • dill

How to make seaweed soup

• • 1. Finely chop the onion

• 2. Grate the carrots on a coarse grater

• 3. Cut potatoes into small cubes

• 4. Sauté onions in a heated frying pan with the addition of a small amount of vegetable oil until golden brown.

• 5. Fry carrots in a heated frying pan with vegetable oil. You can do this separately; after sauteing the onion for 1-2 minutes, you can add carrots to it.

• 6. Bring water to a boil

• 7. Place the potatoes, fried onions and carrots in a pan of boiling water and cook for 5-7 minutes, until the potatoes are almost fully cooked. Add salt.
• 5. Add prepared seaweed and peas (without liquid) to the vegetables.
• 6. Grate pre-boiled chicken eggs on a coarse grater and place in soup
• 7. Cook the seaweed soup for another 2-3 minutes.
• 8. Sprinkle the seaweed soup with finely chopped dill

Now I'll tell you how to cook frozen seaweed for this soup (for any other dish the method is similar)

How to cook frozen seaweed

1. Leave frozen seaweed in a saucepan on the counter until it melts.

2. Melted seaweed is covered in mucus. Moreover, it is almost impossible to wash off this mucus. There is a desire to wash the cabbage with soap. The mucus remains on the cabbage, on the hands, and on the dishes. However, there are housewives who still manage to wash the mucus from frozen seaweed. In fact, it is not necessary to do this; during the preparation process, the mucus will be washed off without difficulty.

3. Pour water over the thawed seaweed and put it on fire. Bring to a boil, cook for 10 minutes.

4. Drain the seaweed in a colander and rinse under running water. At this stage, almost all the mucus will be washed away without any effort.

5. Fill the seaweed with water again, put it on the fire, and bring to a boil. Cook for 10 minutes

6. Drain the seaweed in a colander and rinse under running water. If there were any mucus particles left in the cabbage, now it will be washed clean

7. If you use frozen seaweed as an additive to a salad, you need to boil it a third time in the same way. Ready seaweed should be soft. If you cook soup, then the third time it will be cooked in the soup.

Seaweed soup in fish broth.

Ingredients

• seaweed (canned like mine or pre-processed) - 200 gr.
• white fish (I had sole fillet. You can take any other fish to your taste, or what is available in the freezer) - 500 gr.
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• vegetable oil (for sautéing) - 2 tbsp.
• tomato paste - 2 tbsp.
• raw egg - 1 pc.
• water - 2 l.
• greenery

Cooking method

• • 1. Boil fish broth. To do this, pour 2 liters of water into the fish. cold water, salt. Cook for 30 minutes. Skim off foam during cooking. Finally, remove the fish and strain the broth. If you want, the fish can be divided into pieces and placed on a plate when serving the soup. You can use it in another dish, for example, make fish balls.

• 2. Cut potatoes into cubes

• 3. Finely chop the onion

• 4. Grate the carrots on a coarse grater

• 5. Lightly fry the onions and carrots in a preheated frying pan with vegetable oil.

• 6. At the end of frying, add tomato paste, mix well and keep on the stove for a little longer.

• 7. Place potatoes in fish broth and cook for 10-15 minutes

• 8. Add sauteed onions and carrots with tomato paste to the broth with potatoes

• 9. Send the seaweed there too. Cook for another 10 minutes

• 10. A raw egg break into a plate, lightly add salt, stir with a fork

• 11. At the end of cooking, add a beaten egg to the broth, boil for 1-2 minutes

• Serve with finely chopped greens

Kelp and egg soup recipe

Preparing the soup:

Korean-style seaweed soup

• 30 ml sesame oil;
• 180 g beef;
• 30 ml soy sauce;
• 3 cloves of garlic;
• 160 g seaweed.

Cooking time: 1 hour 20 minutes.

Calories: 144.

How to cook soup:

1. Wash the meat, remove all excess veins, cut into small pieces. Pour oil and sauce into it, stir, leave to marinate for half an hour;
2. Remove the kelp from the liquid, if there is any, let it drain, after which you can even squeeze it out with your hands. Cut into convenient pieces to make it more enjoyable to eat;
3. When the beef has been marinated, it should be transferred together with the dressing into a frying pan, where it should be lightly fried over medium heat. A very tender crust should appear;
4. Place the meat, finely chopped peeled garlic, and seaweed into a saucepan;
5. Fill with about two liters of water and place on the stove;
6. Cook for at least twenty-five minutes, add spices;
7. Serve with sesame seeds on top and rice in a separate bowl. This soup is served to birthday people and women in labor as a constant symbol of the beginning of a new life.

Soup "Far Eastern"

• 6 potatoes;
• 1400 ml broth;
• 1 can of seaweed (Far Eastern salad);
• 1 carrot;
• oil.

Cooking time: 40 minutes.

Calories: 42.

Cooking process:

1. Chop the carrots and then grate them coarsely. It is better to use a grater for Korean carrots. You can also simply cut the root vegetable with a knife into fairly thin strips. Place in a saucepan where the soup will be cooked;
2. Add a spoon or two of oil and turn on the heat. Fry the carrots until they become softer;
3. During this time, you need to peel the potatoes and cut them into small cubes, add them to the soft carrots and pour the broth over everything;
4. Boil the potatoes and then add a jar of Far Eastern salad to it. It is sold in the same place as regular cabbage: in the fish and “everything for sushi” section. It contains onions, so they are not added separately. A jar is about 200 g;
5. The brine in which the salad was lying can also be added, but in very small portions, constantly tasting the soup. If you overdo it, there will be too much vinegar;
6. Let it boil and turn it off after a minute. Serve immediately.

Soup "Sakhalin"

• 380 g pork;
• 3 potatoes;
• 60 g sour cream;
• 2 onions;
• 140 g seaweed;
• 1 carrot.

Cooking time: 1 hour 10 minutes.

Calories: 130.

Cooking the soup:

1. Pork should be taken with a bone. Rinse the meat, separating it from the bone, and then cut it into small cubes. Lightly fry in a hot frying pan so that the pork takes on a different color and is literally slightly fried;
2. Cut the cabbage into more manageable pieces and add it to the meat;
3. Remove the skin from the onion, chop it finely and add it to the pan;
4. Add the peeled, grated carrots to the rest of the ingredients, mix everything and sauté for another five minutes. You can add very little spices;
5. You need to cook broth on the bone and then throw it away;
6. Place peeled and chopped potatoes into the broth, cook for about fifteen minutes, and then place the contents of the frying pan here and stir;
7. Add various spices and ensure the meat and potatoes are fully cooked. When serving, add sour cream to each plate.

Dried kelp soup

• 90 g processed cheese;
• 70 g dried seaweed;
• 2 carrots;
• 1 package of crab sticks;
• 8 quail eggs.

Cooking time: 1 hour.

Calories: 151.

Cooking stages:

1. Place a bunch of dry kelp in a bowl. It is usually sold in Korean stores. Next, fill it with water and leave to swell for half an hour. It will greatly increase in volume, so you need a large bowl;
2. Next, use your hands to squeeze the mass out of the seaweed, rinse it, squeeze it again and transfer it to a cutting board. Cut into small pieces, you can even finely chop;
3. Hard boil the eggs. To do this, they will only need four minutes in boiling water, after which, as usual, cool and clean. To cut in half;
4. Transfer the seaweed to a saucepan, where it should simmer for about ten minutes;
5. Peel the carrots and grate them quite coarsely, put them in the soup;
6. Fry finely chopped onion in oil, add it to the rest of the products;
7. Remove the crab sticks from the packaging and cut into small circles, also add to the pan;
8. The cheese can be cut into cubes, or into sticks, or better yet, grate it and add it to the pan;
9. Cook until the cheese is completely dissolved. To do this, the soup must be stirred constantly;
10. Before serving, place the boiled egg halves directly on the plate. You can also grate them.

Multicooker recipe

• 120 g rice;
• 1 can of canned seaweed;
• 1 onion;
• 3 potatoes;
• 40 g carrots;
• 2 laurel leaves.

Cooking time: 50 minutes.

Calories: 107.

Cooking the soup:

1. Rinse the rice and transfer it to the multicooker bowl. Fill it with water and let the cereal boil for ten minutes on the “Fry” mode. Rice can be either round or long - it will still boil quite badly. Therefore, some housewives use millet or pearl barley instead of rice;
2. At this time, you need to peel the potatoes and cut them into cubes, add to the bowl, cook for another ten minutes;
3. Grate the carrots, after peeling them, and add them to the soup along with the bay leaf; you can add other spices;
4. Cut the onion into half rings and add to other products, and change the mode to “Steam” with a timer for half an hour;
5. Five minutes before the device beeps, add kelp, close the lid and continue cooking for the remaining time. After the signal, you can immediately serve it by taking out the laurel leaves.

Soup with fish and seaweed

• 1 potato;
• 1 can of canned fish;
• 45 g rice;
• 1 can of seaweed;
• 1 onion;
• 2 liters of water.

Cooking time: 35 minutes.

Calories: 20.

How to cook:

1. Pour water into the pan and let it boil. At this time, the rice should be washed, the potatoes should be peeled and cut into convenient pieces. When boiling begins, place both products into the pan at the same time;
2. Chop the onion and lightly fry in oil, you can add black pepper. Then it needs to be transferred to a saucepan;
3. Next, add the fish, do not use oil. It can be pink salmon, tuna, or sardines - whoever likes what. The fish should be in its own juice, and not in tomato sauce or anything else. It is very important;
4. Add the seaweed and cook for a few more minutes. Remove from heat and serve. And if you have time, you can cook the broth with fresh fish, then take it out, prepare everything according to the recipe, and at the very end, during serving, add neat pieces of boneless fish to everyone’s plate. You can even cook with leftovers from salmon or other fish, the so-called “fish soup set.”

Although there are 33 types of seaweed in the world, only three are eaten. The most valuable and expensive type is Japanese. It is used for preparing a wide variety of dishes, since this kelp (as the seaweed is also called) is very soft and has high taste qualities. Other types are used in industry, for example, in pharmacology.

It has long been known that seaweed is very beneficial for both children and adults. This is an affordable product that takes all the most precious things from sea water, with which you can easily strengthen your body and enrich it with microelements and vitamins.

Sea kale is a record holder for the content of iodine, iron, magnesium, vitamins A, E, C, and B vitamins. If you consume at least 100 grams of laminaria per day, then your body receives a constant supply of iodine, and this iodine is much easier to absorb, than iodine from medications and biologically active additives, which is very important in conditions of poor ecology. A normal amount of iodine in the body improves the activation of certain enzymes and promotes the absorption of iron, phosphorus and calcium. Sea kale also contains alginic acid salts, which make this product not only useful for everyday nutrition, but also makes it possible to consider kelp as a karstvo.

Consumption of seaweed, due to the substances it contains, stimulates the intestines, reduces the amount of cholesterol in the blood, prevents the formation of blood clots, regulates water-salt its balance helps to overcome stressful situations.

Laminaria frightens many people with its appearance, smell, taste, but you can find a way out of this situation - prepare a salad from seaweed. Today we will offer you a large list of salad recipes with this very healthy product.

By the way, seaweed can also be added to various salads, for example, to a salad with crab meat!

Korean-style seaweed with vegetables
Recently, Asian or Oriental cuisine has become popular, and many varied dishes with a spicy-sweet taste have reliably entered our diet. We suggest preparing a simple and tasty seaweed salad at home. For its preparation you need the following.

1 sweet pepper;
1 bitter pepper;
onion;
garlic;
sesame seed;
soy sauce;
vegetable oil;
vinegar;
lemon juice or citric acid.
First of all, you need to thoroughly rinse the kelp sheets under running water to remove any remaining sand, then soak it in water for 1 hour, and rinse well again, after this eat seaweed in water with lemon juice or citric acid, rinse again and chop with a thin straw. Next, we prepare the following products: squeeze out the garlic, cut the onion into rings, peel and cut the bitter and sweet peppers. Heat the oil in a deep frying pan, first throw in the hot pepper for a few seconds, catch the hot pepper with a slotted spoon, fry the onion in boiling oil, then add hot pepper and seaweed, take everything out with a slotted spoon and put it on a plate. Season the kelp prepared in this way with chopped garlic, fried sesame seeds, vinegar and soy sauce, cover the plate with a lid, let cool and brew. This seaweed salad can be stored in the refrigerator for 2 days.

Canned seaweed salad
The benefit of canned seaweed is its high iodine content; in addition, canned kelp contains only 5.4 kcal. Preparing dishes with such cabbage will greatly speed up the assembly of salads, due to the fact that the time for preparing food is reduced. Sea cabbage does not have a strong taste, and therefore it can be used in a wide variety of product combinations.

Pine boron salad recipe
Kelp and herring salad
To prepare this salad you will need the following.

a can of canned seaweed;
100 grams of lightly salted herring;
3 eggs;
onion;
mayonnaise;
spices;
vinegar.
Grind eggs, onions, cabbage, cut the fish, removing bones from it, cut into cubes. Mix all ingredients and season with vinegar, spices and mayonnaise.

Fresh seaweed salad
By adding seaweed to your diet, you help your body cleanse the body of radionuclides, toxins, heavy metals and strengthen the immune system. It is better to buy fresh seaweed and cook it yourself; to simplify the task, it is sold already cut. We suggest you prepare a salad from such products.

300-350 grams of freshly frozen seaweed;
2 pcs. – carrots;
onion;
sunflower oil.
Boil fresh sea cabbage in water with the addition of salt and citric acid, cook until it becomes soft, cool, if the cabbage is not chopped, cut into long strips. Grate the carrots on a coarse-toothed grater, cut the onion into half rings, mix all the ingredients, adjust to taste with salt, pepper, vegetable oil, if desired, you can add garlic and greens.

Dry seaweed salad
100 grams of dry seaweed;
half a can of canned corn;
2 eggs;
1 tomato;
1 cucumber;
onion;
half a lemon;
garlic;
mayonnaise.
To prepare a salad from dried seaweed, first soak it in cold water, and then cook the kelp until ready, then fry the onion. Cut the tomato, cucumber, eggs into cubes of the same size. Mix all the products in a salad bowl, add lemon juice, garlic, mayonnaise.

Far Eastern seaweed salad
To make this classic kelp salad you will need the following.

200 grams of pickled seaweed (you can use fresh frozen or dry and pickle yourself);
200 grams of pickled white cabbage;
2-3 potatoes;
onions, onion greens;
vegetable oil;
salt
First of all, you need to prepare the sea cabbage, if you don’t have it pickled, boil and marinate it, squeeze the sauerkraut well, boil and chop the potatoes, chop the onion and onion greens. Mix Far Eastern seaweed salad, add salt and vegetable oil.

Frozen seaweed salad
To prepare this salad, you will need the following.

200-250 grams of frozen seaweed;
200 grams of pickled mushrooms;
200 grams of beets;
several potatoes;
onion;
150 grams of pickled white cabbage;
2 pickled cucumbers;
salt, sugar, vinegar, black pepper, herbs.
First, let's prepare the frozen seaweed, defrost it and rinse it thoroughly, then cook it in water with the addition of salt and citric acid until It won't become soft. Boil vegetables separately: beets and potatoes, cut into cubes, chop pickled mushrooms, cucumbers and onions. Mix kelp, sauerkraut and chopped vegetables, pour in vegetable oil, add sugar, salt, pepper and vinegar, sprinkle with herbs and let it brew for several hours in the refrigerator.

Vitamin-rich seaweed salad
If you monitor your nutrition or adhere to a diet, then there is always the question of ensuring that the norm of vitamins and microelements in the foods you consume is maintained. Seaweed will bring all the riches of the sea into your diet, and here is an example of such a vitamin salad.

To prepare seaweed salad, this is what you need.

200 grams of seaweed (you can use canned);
1 fresh carrot;
1 head of red salad onion;
1 egg;
1 cucumber;
parsley, dill, onion, garlic;
low-fat mayonnaise or homemade yogurt.
We boil the seaweed, rinse it, then prepare the vegetables. We grate the carrots on a grater with large teeth, cut the onion into half rings, cut the cucumber into cubes, finely chop all the greens. Boil the egg and cut it in the same way. Now let's start collecting vitamin-rich seaweed salad - mix all the ingredients, add sea salt and season with yogurt or mayonnaise, you can also use dressing with olive oil and lemon juice.

Pickled seaweed salad
200 grams of pickled seaweed;
1 can of sprat;
200 grams of crab sticks;
1 egg;
mayonnaise.
We take the seaweed, chop it if necessary, mash the sprouts in oil, chop the egg and crab sticks. Mix all the ingredients, add mayonnaise. This salad has an attractive smoked aroma, so other canned foods are not very suitable.

Seaweed salad with quail eggs
To prepare this salad you will need the following.

250 grams of seaweed;
1 large onion or several small ones;
10 quail eggs;
lemon;
spices, vegetable oil (for frying).
Boil the seaweed for 5 minutes, then change the water and cook for another 5 minutes, drain and let cool. Boil quail eggs, cut in half, chop the onion and simmer in a frying pan. When all the ingredients are ready, combine them and mix, season with spices and lemon juice.

Salad of seaweed, squid and tomato dressing
We advise you to try a very original dish with seaweed with a non-standard dressing, the new taste will surprise and delight you.

200 grams of freshly frozen squid;
onion, garlic;
tomato sauce, herbs (your choice).
To prepare the salad, squid boiled in salted water, peel, cut into thin strips, onion cut into feathers, sauté in vegetable oil, add boiled kelp and a large amount chopped herbs (dill, parsley, cilantro, onions), season everything with tomato sauce and garlic , if necessary, add spices.

Seaweed and sesame salad
A very simple recipe for a low-calorie salad with an oriental flavor; all you need to prepare it is:

200 grams of dry seaweed;
a few spoons of sunflower oil;
onion head;
soy sauce, pepper;
a few cloves of garlic, sugar, sesame seeds.
First of all, pour dry kelp with warm water, when it is saturated with water, take it out and cut it into long strips so that it is not slippery, you can sprinkle it with vinegar, and then rinse and wait until the water drains. Fry the onion in hot vegetable oil until evenly golden in color, mix with already prepared cabbage, pour in soy sauce, add pepper, salt, sugar, squeeze nok (if desired, you can simply chop it). Sprinkle the salad with sesame seeds; for beauty, you can use a mixture of white and black seeds. If, according to your taste, the salad does not have enough acid, add a little vinegar.

Seaweed salad with rice noodles
In order to prepare seaweed salad, you need the following ingredients.

1 can of canned seaweed;
100 grams of rice noodles;
100 grams of cherry tomatoes;
100 grams of pickled eggplants;
one red sweet onion;
lemon;
vegetable oil;
10 grams of soy sauce.
First, boil the rice noodles, place in a colander, wait until it cools, cut the onion into half rings or feathers, cut the eggplant into long strips, cut the tomatoes into 4 parts. Mix the prepared ingredients, add seaweed, pour over dressing made from soy sauce, vegetable oil, lemon juice. When serving, place the seaweed salad on a plate and garnish it with lemon, tomato and herbs.

Seaweed and apple salad
For those who are on a diet or fasting, you can prepare a very light and low-calorie salad, because sea kale contains only 24.9 kcal, and all other ingredients are also exactly easy to digest.

300 grams of seaweed;
1 sweet and sour apple;
1 pickled cucumber;
1 carrot;
mayonnaise, soy sauce;
lemon, dill, spices.
Cut the pre-boiled carrots and fresh apple into small cubes. Boil the kelp, add lemon juice to the water, and chop the pickled cucumber.

Mix the resulting products, add salt and pepper and sprinkle with soy sauce, adding mayonnaise, or, if you are fasting, you can use vegetable oil and sprinkle with chopped dill. This seaweed salad will delight you with its fresh taste and will not add calories.

Read also: Meat salads for New Year and Christmas
Seaweed salad with smoked fish and squid
We invite you to prepare another very tasty seaweed salad, which does not require much time to prepare, but at the same time is in no way inferior in its taste.

500 grams of pickled seaweed;
squid fillet;
100 grams of smoked mackerel;
onions, carrots, sunflower oil.
Boil the squid carcass, cut into long strips and marinate with a mixture of salt and vinegar for 30 minutes. In the same way, marinate the chopped onions and carrots. Mix the prepared products with seaweed and diced mackerel, season with spices and vegetable oil.

Seaweed and prune salad
200-250 grams of seaweed;
walnut kernels - half a glass;
large onion;
200 grams of prunes;
vegetable oil.
First, boil and rinse the kelp with cold water. Steam the prunes with boiling water until they soften; if the prunes have pits, peel and chop. Cut the onion into half rings and simmer in vegetable oil. Mash or chop walnuts in a blender. We put all the ingredients in a salad bowl and mix, we get a very tasty and

healthy salad made from seaweed and dried fruits.

Seaweed salad with shrimp
Here is another new idea for a puff salad; to prepare it you will need the following.

200 grams of shrimp;
the same amount of kelp;
green peas;
mayonnaise;
1 egg;
spices, herbs.
On a large flat plate we lay out all the products in even layers, before starting to create the dish, the plate can be lined with lettuce leaves. The first layer is boiled and cooled shrimp, if the shrimp is large, cut it lengthwise, put pickled seaweed on top, the third layer is green peas, We pour mayonnaise over everything, finely grate the egg on top and sprinkle with finely chopped herbs. This seaweed salad will bring not only undeniable benefits, but also the pleasure of tastes.

As you can see, there are many ways to prepare seaweed: it is dried, boiled and pickled. It has a neutral taste and goes well with a variety of foods. We have offered you as many as 16 recipes for salad with seaweed, you can take them as a basis, using your imagination and taste preferences - get dozens more recipes. By receiving a delicious dish, you also receive benefits for your health: you do not gain extra calories, strengthen your immune system, cleanse your body, and enrich it with useful substances. Experiment for your health!

To make this simple but tasty dish, you need to take:

• 500 g frozen kelp;
• Two chicken eggs;
• 80 g cow butter;
• Lemon;
• Salt.

Almost all recipes, speaking about frozen kelp, assume one way of pre-processing it, which is that the preparation begins with boiling the seaweed in three waters. We wrote about it above. Therefore, we will not describe it in detail every time.
In order to make a casserole, we do this:

1. Boil the kelp, let it cool thoroughly and fry it with some cow butter until it softens. At the same time, you need to make sure that it does not begin to creep apart. Overcooked cabbage largely loses its beneficial properties.
2. Transfer the cabbage to a heatproof dish.
3. Beat the chicken eggs and pour them over the kelp. Salt the contents of the form.
4. Place the pan in the preheated oven and bake for 1/3 hour.
5. Melt the rest of the butter, peel the lemon and separate it into slices.
6. Then we take the casserole out of the oven, pour oil over it and place lemon slices on its surface.

To prepare this dish, take:

• 500 g fish fillet;
• 300 g frozen kelp;
• ½ teaspoon black pepper;
• Two onions;
• Two chicken eggs;
• 500 g wheat flour;
• A tablespoon of corn or sunflower oil;
• Salt.

We will prepare dumplings in the following order:

1. First we'll make the minced meat. Boil the cabbage, grind it in a meat grinder with fish fillet and onions, and add pepper and salt.
2. Pour the eggs into the flour, add butter and salted water.
3. After kneading the dough, roll it out to a thickness of 2 mm. We cut it into pieces, put the minced meat in them and roll the dumplings.
4. Place the dumplings in boiling water. Cook for 20 minutes.
5. Each portion of the finished dish should be poured with melted butter.

The dietary properties of kelp are reflected in numerous recipes with its participation.
Usually these are recipes for soups and salads, but not only. Here is a recipe for vitamin caviar from frozen cabbage. For it we will need:

• Two pickled cucumbers;
• 400 g kelp;
• Bulb;
• Carrot;
• 1/3 cup vegetable oil;
• 100 g white bread;
• Salt.

Let's do the following:

1. We defrost the kelp, wash it, chop it and put it in cold water to boil. Cook for 50 minutes over low heat.
2. Then we take the kelp out of the broth and cool it.
3. Sauté onions and carrots in oil.
4. Peel the cucumbers, remove the seeds and squeeze.
5. Soak and squeeze the bread.
6. Mix the vegetables with kelp and bread, and grind twice in a meat grinder.
7. Fry the mixture, add salt and pepper to your taste.

Sprinkle the finished caviar with chopped herbs.

Another dietary dish. To prepare it, take:

• 300 g frozen kelp;
• 300 g crab sticks;
• Can of corn;
• Big sour apple;
• 100 g green onions;
• Four chicken eggs;
• A bunch of parsley and dill;
• Mayonnaise.

We will prepare the salad in the following order:

1. Defrost and boil the cabbage, and chop it finely.
2. Grate the apple, chop the greens and onion.
3. Hard boil chicken eggs and cut them into small pieces.
4. Mix all the ingredients and season the salad with mayonnaise.

This light, dietary salad will require the following products for its preparation:

• 300 g frozen seaweed;
• Carrot;
• A bunch of young green onions;
• Half a medium-sized grapefruit;
• Corn or olive oil;
• Sesame seed.

The cooking process is not difficult. It consists of the following operations:

1. Defrost the kelp, boil it, squeeze out the water and put it in a saucepan.
2. We clean and boil the carrots, chop them with onions and add them to the cabbage.
3. Mix the contents of the pan and fill it with oil.

Decorate the finished salad with grapefruit slices and sprinkle with sesame seeds.

Salad recipes are not limited to dietary dishes. This shrimp salad is not only delicious, but also extremely nutritious. It can charge an adult with energy for the whole day.
To prepare it, we take the following set of products:

• 200 g frozen kelp;
• 200 g large shrimp;
• 100 g pitted olives;
• ¼ cup olive oil;
• Large lemon;
• Seasonings, salt and pepper.

When preparing the salad, we will adhere to the following course of action:

1. We defrost the kelp, boil it, put it in a weak vinegar solution for several hours, then squeeze and chop it.
2. Mix salt and olive oil in one container. Squeeze the lemon in there and add seasonings to taste. Our gas station is ready.
3. Place the shrimp in boiling water for three minutes, clean and sauté in oil.
4. Mix kelp, shrimp and olives in one container, fill the mixture with dressing and mix again.

The finished salad can be sprinkled with herbs or flavored with sour cream if desired.

For chicken soup you need:

• Four chicken legs;
• Two liters of chicken broth;
• ¼ cup rice;
• Three potatoes;
• Carrot;
• Two onions;
• 300 g frozen kelp;
• Vegetable oil for sautéing;
• A few black peppercorns;
• Bay leaf, salt and pepper.

Let's break down the soup recipe point by point:

1. Boil the chicken and, cutting it into pieces, fry over moderate heat.
2. Defrost and boil the cabbage. Then squeeze it out and transfer it to a separate bowl.
3. Cut the washed and peeled onions and carrots into thin strips and sauté in oil.
4. Wash the rice.
5. Peel the potatoes, cut them into cubes and put them together with rice in a saucepan with chicken broth.
6. When the broth boils, cook for another 8 minutes, then add the carrots and onions and continue cooking until the broth boils again.
7. Pour kelp, seasonings and pepper into it, and continue cooking for another minute.
8. After this, place the tightly closed pan in a warm place for a couple of hours so that the soup is properly infused.
9. Add chicken pieces to each serving of soup.

For this unusual dish, let's take:

• Four potatoes;
• 200 g kelp;
• The same amount of ham;
• Four chicken eggs;
• Mayonnaise.

To prepare the pie we need to do the following:

1. Defrost the kelp and, after boiling it, finely chop it.
2. Peel and boil the potatoes. Boil the eggs.
3. Grate eggs and boiled potatoes on a fine grater.
4. Place a layer of potatoes and a layer of cabbage on top of it. Place another layer of potatoes, a layer of ham and a layer of grated eggs on top of the cabbage. We coat each layer with mayonnaise.
5. Sprinkle the finished pie with herbs.

To prepare this pie, we will need the following ingredients:

• Half a kilo of kelp;
• 200 g cheese;
• Five quail eggs;
• Half a glass of vegetable oil, olive or corn;
• Two salted tomatoes;
• A tablespoon of fresh yeast;
• A teaspoon each of coriander and turmeric;
• A tablespoon of sweet paprika;
• 400 g wheat flour;
• Dense cheese;
• Dried basil;
• Sugar.

We will divide the process of preparing the pie into successive stages:

1. First, let's prepare the dough. To do this, dilute the yeast and sugar with salt in a glass of slightly warmed water.
2. When the yeast swells, add vegetable oil, ground coriander and turmeric (it will give the dough a pleasant yellow) and flour.
3. After kneading the dough, throw a towel over the pan and transfer it to a cool place for half an hour.
4. After this, transfer the dough into a heat-resistant form, level it, brush it with oil and sprinkle the top with sweet paprika.
5. Now let's start preparing the filling. Boil the defrosted kelp, wash and chop it.
6. Boil the potatoes in their skins, peel them, cut them into circles and place them in a mold on top of the dough.
7. Place cabbage, boiled quail eggs and salted tomatoes cut into circles on top of the potato layer.
8. Sprinkle thickly with grated cheese and dried basil. Add salt and pepper to your taste.
9. Preheat the oven to 180 degrees and, placing the cake pan in it, bake for 40 minutes.

The finished pie with cheese and quail eggs is served warm.

Sea kale salads

Moreover, this brown algae, scientifically known as sugar kelp, grows only in clean, unpolluted seas, therefore, eating such a product is always safe. Laminaria growing in the Barents and Sea of ​​Japan is especially valued.

Externally, the algae has an extremely unappetizing appearance: a long slimy strip of green-brown color. A logical question arises: why did people start eating this disgusting-looking thing, and which is difficult to get, since kelp grows in colonies at a depth of 10-30 meters. Obviously, not from a good life. The Chinese were the first to try seaweed thousands of years ago, and they liked it. Moreover, the cunning Chinese began to use it not only in various dishes, but also in medicine. Over the centuries, Chinese medicine has discovered more and more properties of seaweed, both as a culinary ingredient and as a medicine.

So, what are the benefits of seaweed?!
Literally deposits of beneficial iodine are found in seaweed. Besides, most of metals from the periodic table: magnesium, cobalt, bromine, iron, as well as a whole range of trace elements. There are also a lot of vitamins in cabbage: they can be listed alphabetically, starting with A and ending with E. Moreover, cabbage contains pantothenic and folic acids, which are so necessary for the human body.

The content of bromine in kelp makes it an excellent remedy for influencing the nervous system. For example, to regulate the processes of excitation and inhibition in the brain.
The greatest help will come from seaweed to people suffering from thyroid diseases. Laminaria also fights ischemia, diseases of the cardiovascular system and atherosclerosis. The positive effect of constant consumption of seaweed is a decrease in cholesterol levels in the blood, cleansing the body of toxins and reducing the likelihood of plaque formation. In addition, kelp has anti-inflammatory properties, being a kind of plant analogue of medicinal mud. Cabbage can be used to make medicinal poultices and masks. Chinese medicine has long used seaweed as a remedy against inflammatory processes in the field of gynecology. A day, it is enough to eat only two spoons of kelp or a plate of any salad, the ingredient of which is seaweed. And those who do not like the taste of kelp can simply inhale the smell of algae, while receiving benefits for the body.

Sea kale is not only a good remedy, but important element modern dietary salads. So-called " marine diet"is based on the use of seaweed with absolutely any products, for example, kelp and chicken eggs or rabbit meat.

Usually canned seaweed ends up on our table. Although the benefits from such cabbage are not as much as from fresh kelp. However, there is an alternative option - dried extract, from which the beneficial substances almost do not disappear, and are stored much longer than fresh cabbage. Seaweed is prepared in different ways. In China, kelp is not only dried, but also frozen, salted and canned. In Korea, seaweed is pickled, made into soups, and stewed with chicken and pork. When mixed with other products - mushrooms, vegetables, fish and meat, they are obtained delicious salads. Here are some recipes for such salads.

Salad of kelp and Far Eastern squid – “Sakhalin”

Ingredients:

• canned kelp - 1 jar
• carrots - 1 pc.
• squid – 100 g
• sunflower oil - 3 tbsp. spoons
• onion - 1 pc.
• table vinegar - 1 teaspoon. spoon
• ground black pepper
• parsley

Clean the squid (see 15 squid salads) and boil in lightly salted water for 5 minutes. After cooking, cut them into thin strips.

Cut the carrots into cubes and finely chop the onion. Mix the canned kelp with the prepared ingredients, adding table vinegar and sunflower oil, ground black pepper and salt.

Mix thoroughly and refrigerate for 11 hours. Serve the finished salad in a salad bowl decorated with fresh parsley.

Seaweed salad and assorted vegetables – “Naughty”

Ingredients:

• canned sea cabbage -120 g
• beets - 1 pc.
• carrots - 3 pcs.
• potatoes - 3 pcs.
• pickled cucumbers - 2 pcs.
• table vinegar
• green onions - 100 g
• sunflower oil - 5 tbsp. spoons
• red onion - 2 pcs.
• granulated sugar
• ground white pepper

Boil potatoes, beets and carrots separately from each other in lightly salted water. After cooking, peel the vegetables and cut into slices. Cut pickled cucumbers (and here you will find all kinds of cucumber salads) in the same way.

Mix all prepared ingredients with canned kelp and finely chopped onions. Add granulated sugar, ground white pepper, salt.

Season with table vinegar and sunflower oil. To stir thoroughly. Sprinkle the salad with shredded green onions.

Mushroom salad with seaweed – “Orient Express”

Ingredients:

• canned seaweed – 250 g
• pickled mushrooms – 170 g
• beets – 200 g
• potatoes – 150 g
• onions - 3 pcs.
• pickled white cabbage – 170 g
• pickled cucumbers - 3 pcs.
• table vinegar - 2 tbsp. spoons
• granulated sugar
• ground black pepper
• dill

Boil beets and potatoes separately in salted water. Mix canned seaweed, pickled mushrooms, boiled vegetables and white cabbage, adding chopped pickles and onion rings.

Mix all ingredients thoroughly and season with sunflower oil and table vinegar. Add sugar, ground pepper or salt to taste. Stir again and place in the refrigerator for a couple of hours.

The salad can be served as a cold appetizer on holidays and feasts, pre-garnished with herbs to make a beautiful salad.

Salad of seaweed and mussels – “Medea”

Ingredients:

• fresh seaweed – 500 g
• mussels – 500 g
• lemon – 0.5 pcs.

Take fresh mussels (if not, then you can use frozen ones). Wash them thoroughly and pour into a colander. Pour boiling water over and place in a large bowl.

Add fresh (or canned) kelp. Pour in lemon juice and mix well. Leave the salad to brew for 15 minutes.

It is better to use fresh rather than long-stored products, otherwise the salad may lose that unique sea taste.

Frozen seaweed salad – “Special”

Ingredients:

• seaweed – 300 g
• cucumber - 2 pcs.
• crab sticks – 100 g
• orange – 1 pc.
• granulated sugar
• dill
• parsley
• mayonnaise

Boil the frozen kelp in lightly salted water for 7 minutes. Add granulated sugar to the boiled seaweed to taste. Cut the crab sticks into thin strips.

Grate fresh cucumbers on a medium grater. Mix all ingredients. Place the salad in a salad bowl in layers in the following sequence: boiled seaweed, chopped crab sticks, grated cucumber and grated cheese.

Spread olive mayonnaise between each layer. Garnish with orange slices and fresh herbs.

Potato salad with seaweed and onions – “Brussels”

Ingredients:

• canned sea cabbage - 1 jar
• chicken egg - 3 pcs.
• red onion - 1 pc.
• potatoes - 1 pc.
• ground white pepper
• olive mayonnaise

Rinse the seaweed thoroughly. Boil potatoes in salted water. Hard boil chicken eggs. Cut potatoes and eggs into cubes. Finely chop the onion. Mix all ingredients. Garnish the salad with onion rings.

Sea kale salad with celery – “Aristocrat”

Ingredients:

• frozen seaweed – 100 g
• celery – 100 g
• carrots – 1 pc.
• sugar – 10 g
• sunflower oil – 70 g
• lemon juice - 2 tbsp. spoons
• table vinegar
• dill
• parsley

Peel the celery root and chop finely. Boil carrots and cut into strips. Combine vegetables. Rinse the frozen kelp and let it sit in water for 15 minutes.

Then boil the cabbage for 20 minutes in water (in a ratio of 3 to 1). Soak the boiled seaweed for half an hour in a weak vinegar solution, adding salt.

Add already cooked vegetables to the cabbage. Season with sunflower oil, lemon juice, sugar and salt. Garnish the salad with chopped herbs: parsley or dill.

Salad with seaweed and sesame – “Persian”

Ingredients:

• dried seaweed – 250 g
• sesame seeds -5 g
• sunflower oil - 3 tbsp. spoons
• onions - 2 pcs.
• garlic - 2 cloves
• soy sauce – 100 g
• ground black pepper - 1 teaspoon. spoon
• granulated sugar – 0.5 teaspoon. spoons

Soak dried kelp in water. Let it drain. Cut the seaweed into pieces 15 cm long, rolling them into a tube.

Then cut into thin strips. Finely chop the onion and fry in sunflower oil until golden brown. Mix the prepared ingredients.

Add ground pepper, soy sauce, crushed garlic cloves and sesame seeds. Add salt or granulated sugar to the salad to taste.

Salad of seaweed and veal brains – “Boyarsky”

Ingredients for boyar salad:

• veal brains – 450 g
• canned seaweed – 50 g
• rice - 150g
• table vinegar - 1 tbsp. spoon
• radishes - 4 pcs.
• kiwi - 1 pc.
• green onions
• sweet bell pepper - 1 pc.
• champignons – 150 g
• red wine - 50 ml
• sunflower oil - 3 tbsp. spoons
• ground black pepper
• wheat flour - 3 tbsp. spoons
• meat broth
• parsley
• celery

First you need to prepare the salad dressing. Chop celery and parsley. Chop bell peppers and champignons (champignon salad recipes).

Mix all this and simmer in sunflower oil over low heat. Add salt and pepper to taste. Sauté flour with red wine and sunflower oil until golden brown and dilute with meat broth to taste. Mix all dressing ingredients and bring to a boil. Next, you should start preparing the base for the salad. Boil the rice.

Soak the veal brains for several hours in a water solution of vinegar. Then boil the brains in lightly salted water. After boiling, cut the brains into small slices and mix with boiled rice. Place this mixture in the center of the salad bowl, covering all sides with seaweed, green onions, kiwi slices and radishes. Pour dressing over the salad and sprinkle with chopped herbs.

Sea kale and sprat salad – “Mary”

Ingredients:

• canned seaweed – 150 g
• sprats – 100 g
• crab sticks – 100 g
• egg – 2 pcs.
• mayonnaise

Seaweed can be used either fresh or canned. The most important thing is to chop it finely enough. Crush the sprats with a fork directly in the jar.

Cut crab sticks into slices or cubes. Finely chop the hard-boiled egg. Mix all salad ingredients and season with olive mayonnaise.

Mix well. It is better to use sprats, since other canned fish in combination with kelp do not have such a pleasant taste.

Sea kale and apple salad – “Royal Apple”

Ingredients:

• canned seaweed – 200 g
• apples – 150 g
• cucumbers – 100 g
• carrots – 120 g
• low-fat sour cream – 150 g
• parsley

Grate the carrots on a medium grater. Peel fresh cucumbers and apples (look for recipes for salads with apples here) and cut into slices.

Mix all ingredients with canned kelp. Season with salt and low-fat sour cream. Garnish the top of the salad with chopped parsley.

Calories: Not specified
Cooking time: Not specified

Nowadays lungs are gaining more and more popularity simple dishes, which can be submitted as festive table, and for a family dinner. Moreover, following the principles of healthy eating, food should be easily digestible and provide health benefits.
Based on this, I suggest you prepare a delicious spicy salad of dried seaweed with carrots. The recipe with photos will show you how to boil the cabbage and how to prepare the rest of the salad components.
The main ingredient here is kelp, and sauteed vegetables will play the role of vegetative mass. To give the appetizer a certain spicy taste, we will add a little special seasoning to the cabbage, which is used to make spicy.
Thus, the salad with seaweed will be filled with the aromas of ground red and black pepper, dried garlic and spicy coriander. If you don't have a ready-made seasoning, you can buy individual ingredients and mix them together to create your own special blend.
As for kelp, we will buy it dried. Today in any store in the health food section you will find a bag of dried seaweed, which is very easy to prepare. great amount different dishes.
There are different manufacturers of this product, so carefully read what is written on the package. And this is, first of all, information about where the kelp was processed and its composition. pay attention to appearance kelp, it should be uniform in color, without mold, and cut to the same length.
This kelp must first be soaked in cold water and then boiled. The cooking time is usually indicated on the package, because it all depends on the method of drying the seaweed.
We will not season the salad with anything; sautéed vegetables will contain a certain amount of oil, this will be quite enough to mix all the ingredients and get delicious snack. For a sharper taste, we will also add finely chopped fresh garlic.

So, let's prepare a spicy salad from dried seaweed

Ingredients:
- dried kelp - 50 g,
- turnip onion - 2 pcs.,
- carrot root - 1 pc.,
- fresh garlic - 4 cloves,
- vegetable oil,
- seasoning for Korean carrots - 1 tbsp. l.,
- ground red pepper - on the tip of a knife,
- salt.

Step by step recipe with photo:

Fill the dried kelp with cold water for a day.
It should double in size.

And then cook for 15 minutes over low heat.

We place the finished kelp in a colander and rinse with cold water.

Chop the peeled onion into small half rings.
Three peeled carrot roots on a grater.

In a frying pan heated with oil, sauté the vegetables until soft.

In a salad bowl we put the prepared kelp, stewed vegetables, spices and garlic pressed through a press.

Place in the refrigerator for a couple of hours and then serve.




Spicy salad with dried seaweed, carrots and onions is ready. Bon appetit!
Starinskaya Lesya
We also recommend preparing

List of recipes

Sea kale or, in other words, sugar kelp, a brown algae that is found in abundance in coastal waters Pacific Ocean, is well known among us for its medicinal properties. Its low calorie content and high content of highly digestible protein have made this algae popular among nutritionists and people who want to lose weight.
Domestic cooking also actively uses kelp to prepare a wide variety of dishes, from salads to borscht and casseroles. Numerous recipes with her participation are very diverse.
Therefore, the number of sea kale lovers is constantly increasing, although Russians are still far from East Asia, where this product has long been one of the main components of the daily diet.
How to prepare seaweed depends on how much the beneficial qualities of fresh seaweed, healing and taste, are preserved in the finished dish.
The main method of heat treatment is cooking, but before cooking seaweed, it must be thoroughly washed to remove grains of sand and mucus.
How long to cook seaweed depends on the condition of the seaweed and the container in which it is cooked. Therefore, cooking time can vary from a few minutes to an hour. But in any case, cook kelp over low heat to avoid destruction of the fiber.
We offer recipes that can give an idea of in various ways preparation of kelp.

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

Korean-style seaweed is prepared as follows:

1. We thoroughly wash the kelp and transfer it to a saucepan. Then add washed, peeled and chopped onions and garlic.
2. Mix vinegar with soy pepper, add red and black pepper and pour this marinade for seaweed into the pan.
3. Stir, season with vegetable oil fried in a frying pan and add spices at your discretion.

Leave the finished salad for an hour in a cool place.
The calorie content of this simple and tasty 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 chefs.
The recipe uses dried kelp. It’s worth saying something special about her. The fact is that in addition to it, seaweed for sushi is also offered for sale.
Dried kelp is a dehydrated seaweed. After soaking, it takes on all the characteristics of fresh seaweed.
Cabbage for sushi is a freeze-dried product obtained as a result of deeper processing. It is sold in the form of chips and is ready to eat. Moreover, according to Korean technology, during the manufacturing process, seaweed is fried in sesame oil.
In the Japanese production scheme, this item is absent so that the taste of sesame does not overwhelm the taste of kelp.
To make the salad, take the following ingredients:

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

1. Wash the cabbage, place in cold water for an hour, then boil for 20 minutes.
2. Peel and chop the onions and carrots.
3. Heat a frying pan with oil and put the chili pepper in it for half a minute. After removing the pepper, fry the sesame seeds.
4. Having removed the sesame seeds from the frying pan, sauté the onions and carrots in it so that they do not have time to brown.
5. Chop the bell pepper and cabbage and pour them into the frying pan, mix, then add crushed garlic cloves and vinegar to the mixture.
6. Turn off the fire and add monosodium glutamate with soy sauce.
7. Cover the pan tightly with a lid.

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

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

You can marinate kelp at home in this way:

1. First, let's make the marinade for the seaweed. To do this, boil three liters of water and pour sugar and salt into the 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 kelp several times and add dried garlic, paprika and black pepper to it. Mix again and add marinade for seaweed.
3. Now all that remains is to season the cabbage with vinegar and knead it with your hands.
4. After this, we put our dish in the refrigerator for 10 hours. Then we transfer it to a colander and, after letting the marinade drain, mix it with finely chopped garlic and onion.

Our dish is ready.

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

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

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

Salad ready.

Let's take the following ingredients:

We will prepare the dish in the following order:

1. Cut half an onion into small strips.
2. Boil the chicken and cut it into small pieces.
3. Sauté the onion, add shredded kelp and chicken pieces into the frying pan and mix.
4. After this, you need to fill the mixture with chicken broth, approximately 100 ml.
5. When the mixture boils, you should salt it, season it with melted lard and simmer for several minutes over low heat, tightly covering it with a lid.

Stewed seaweed is ready.

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

Recipes for any cream soup follow the same pattern. In order to prepare our dish, we will perform the following operations:

1. Fill the diced pumpkin with water until it barely covers it, and simmer under the lid.
2. When the pumpkin softens, add grated kelp to it.
3. Sauté parsley, onions and carrots in oil and grate them.
4. Heat the milk to 60 degrees, add fried flour and egg yolks to it and shake well.
5. 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. Pour into a frying pan where pumpkin with kelp, onions, parsley, carrots, mushrooms and milk sauce are stewed, 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 like this:

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

Video recipe: Seaweed salad with squid

Sea kale is not on the list of products loved by the mass audience - which is a pity. Few connoisseurs know how tasty it can be, and the benefits and dietary qualities of seaweed are legendary. True, they mainly walk from the kitchen to the dining room of sanatoriums, and even between restaurant tables asian cuisine. They are prevented from going further by social prejudices and the deep-rooted stereotype that seaweed is unappetizing, not beautiful, too salty/bland/slippery and simply not tasty. Although, in reality, it turns out that most adherents of such rumors not only do not know how to cook it properly themselves, but have simply never tried truly high-quality and properly prepared seaweed. Meanwhile, not only from fresh and spicy marinated seaweed, but even from dried seaweed, you can create such a culinary masterpiece that henceforth, in response to the question “What to cook?” your household will ask you for seaweed. Want to pull off this trick? So, let's learn how to cook from dry seaweed.

Sea kale: composition and properties. The benefits of seaweed
Sea kale is a colloquial and gastronomic name, but the real name of this brown algae is kelp. Since it is found mainly in the waters eastern seas(Japanese, Kara, White), it has long been and to this day remains a traditional food product for the peoples inhabiting their coasts. Many of them, not distinguished by a rich diet, sometimes survived precisely thanks to seaweed - or rather, its nutritional qualities. Laminaria has a unique chemical composition, in which the lion's share is occupied by microelements: chlorine, potassium, sodium, magnesium, phosphorus, silicon, calcium, iron, zinc, vanadium, manganese and even nickel, molybdenum and cobalt. But this entire spectrum simply pales in comparison with the amount of iodine contained in seaweed in a form that is easily absorbed by the human body. That is why kelp is strongly recommended for use by everyone who suffers from thyroid diseases and others associated with iodine deficiency, and indeed by everyone - for the purpose of prevention. The list of indications includes: goiter, atherosclerosis, a tendency to increase blood sugar, cholesterol deposition and the formation of blood clots. Wounds, swelling and burns heal much faster under the influence of kelp, and largely due to the organic form of iodine in its composition. Special pharmaceutical preparations have been created based on dried kelp, but it is no less effective as part of daily nutrition.

In addition to trace elements and mineral salts, seaweed contains vitamins, amino acids, polysaccharides and even the popular sweetener mannitol. And the structure of kelp fibers and its ability to absorb large volumes of water made it a natural remedy for stimulating intestinal motility. But kelp also gives up moisture as readily as it absorbs it - which is why the nutritional value of dried seaweed is in no way inferior to fresh one. After being extracted from water, dried and pressed, it is still actively involved in the processes of normalizing metabolism, improves immunity and raises the overall tone of the body. When consumed regularly, seaweed has a positive effect on balance nervous system, strengthens bone tissue, heart muscle and vessel walls. The ability of kelp to remove heavy metals, radionuclides, antibiotic breakdown products and other toxic substances from the human body is widely known. Seaweed in baby food helps nourish the blood vessels of the brain and proper development organs of vision, and it increases endurance and improves memory at any age. In addition, it has been noted that in Japan, where kelp is eaten more than in other countries of the world, a uniquely low number of cases of breast cancer has been recorded.

Preparation of dry seaweed
Dried seaweed is devoid of only water, and all vitamins, minerals and biologically active substances remain intact. After drying, it is packaged in sealed bags and briquettes under vacuum, so that the benefits are preserved even during long-term transportation and storage. But, of course, few people dare to eat dry kelp. Before eating or adding to other dishes, dry seaweed must be prepared. This is not difficult to do and does not take much time. But it is better to observe the order and correctness of actions, so as not to disturb the natural composition at the last moment and not to deprive the seaweed of its unique qualities. You can use seaweed from any manufacturer and any packaging that you find on sale: the manufacturing technology is the same all over the world. And then, as necessary, prepare dry seaweed in this way:

• Pour the amount of seaweed that you plan to cook at one time with cool drinking water in a deep bowl of suitable volume (to completely cover the kelp) and leave to soak for several hours. Depending on your capabilities, aim for a time of 2 to 8 hours, but it is most convenient to soak the kelp from evening to night.
  
• You will need a lot of water, because fresh seaweed consists of almost 80% of it. Take this into account when choosing dishes and the amount of water for soaking.
  
• In the morning, drain the water, transfer the swollen seaweed to a colander and rinse under running water several times to remove any remaining sand. Rinse the seaweed one last time with drinking water, not chlorinated tap water. Gently squeeze the kelp or allow excess water to drain through a colander.
  
• Using scissors or a knife, cut the seaweed into manageable pieces.
  
• Pour the kelp with a small amount of vegetable oil: linseed, sesame, but you can also olive, sunflower or any other. Stir.
  

There is no need to cook seaweed. Firstly, it will destroy the microelements and vitamins in its composition. Secondly, it simply doesn’t make sense, because kelp is completely ready to eat after the moistening procedure described above, but after cooking it becomes tough. This recipe is the simplest, least labor-intensive and, as a result, the healthiest of all. As a result, seaweed is suitable both for independent use as a salad or side dish, and for adding to other, more complex dishes. Of course, recipes that do not involve heat treatment are preferable. Therefore, we specially selected those that have been tested by the experience of chefs, the taste of gourmets and simply the author’s personal preferences. You are free to choose at your discretion and find new, tasty and useful options preparing dry seaweed.

Recipes for dishes with seaweed

1. Seaweed with soy sauce. Take 100 grams of dry seaweed, 3 tablespoons of natural soy sauce, 1 tablespoon of cedar oil (can be replaced with other virgin vegetable oil), 1 teaspoon of Korean soy sauce seasoning. Soak the seaweed in water and rinse. Mix soy sauce with vegetable oil, add seasoning mixture and beat lightly with a fork. Chop the kelp and place it in a salad bowl. Pour over the sauce and stir.
   
2. Spicy seaweed. Take 100 grams of dry seaweed, 1 carrot, 2 cloves of garlic, 3 tablespoons of soy sauce, 2 tablespoons of vegetable oil for frying, a pinch of salt, sugar and ground red pepper. Soak the seaweed for several hours, then rinse and cut into manageable pieces. Peel the carrots, grate them on a coarse grater and fry them in vegetable oil in a frying pan with high sides. Chop the garlic and add to the carrots along with pepper and salt. Let the vegetables cool slightly in the pan, then add the cabbage to them, pour over the soy sauce and stir. Serve as a warm salad or side dish.
   
3. Salad of sea and white cabbage. Take 50 grams of dry seaweed, half a kilo of white cabbage, 200 grams of low-fat sour cream or natural yogurt without additives, 1 medium-sized cucumber and lettuce pepper, a few green onions, a pinch of salt. Soak the seaweed, rinse and chop. Chop white cabbage, add salt and lightly crush in a deep salad bowl. Cut the pepper and cucumber into small cubes and add to the salad. Chop the onion, place in a salad bowl, pour over yogurt or sour cream and mix the salad again.
   
4. Sakhalin seaweed salad. Take 50 grams of dry seaweed, 1 onion, 3 eggs, 200 grams of crab sticks, 100 grams of caviar (red or black), 50 ml of unrefined vegetable oil, 20 ml of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of sugar. Soak the seaweed, rinse and cut into convenient pieces. Hard-boil the eggs and cool, then cut into small cubes. Cut the crab sticks into cubes the same size as the eggs. Cut the onion into thin half rings and pour boiling water over it. Mix sugar and vinegar and pour this mixture over the onions. In a deep salad bowl, mix cabbage with onions, eggs and crab sticks. Mix soy sauce with oil, season the salad and stir. Place and distribute the caviar on top and serve.
   
5. Hearty seaweed salad. Take 50 grams of dry seaweed, 5 medium-sized potatoes, 3 eggs, 1 onion, 100 grams of low-fat sour cream and a pinch of salt and ground pepper. Soak the seaweed, rinse and chop. Boil potatoes and eggs, cool and cut into cubes. Cut the onion into thin half rings. Mix sour cream with salt and pepper. Mix potatoes, eggs, cabbage and onions in a salad bowl. Season with sour cream and serve.
   

When choosing a recipe, remember that an adult who constantly lives in conditions of iodine deficiency (and this characteristic applies to the vast majority of our compatriots) needs to eat at least 30 grams of seaweed to fill the daily need for this element. But, if even that weighty argument has not made you get used to the specific marine aroma of kelp, try chopping dry seaweed and sprinkling it on other dishes. You will not feel the taste or smell of seaweed, but your body will receive the necessary benefits. Don't believe me? Then it’s time to be surprised: marmalade and marshmallows also contain seaweed, or rather, the jelly-like component agar-agar made from it. Here is another reason to love and cook seaweed more often.