10 easy seaweed salads

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Perfect pairings with eggs, crab sticks, cucumbers, squid, apples and more.

4 important points

1. For salads, you need pickled seaweed without vegetables, seafood, mushrooms and other additives.
2. If there is a lot of liquid, drain it.
3. To make the salad easier to eat, it is best to cut the cabbage into shorter strips.
4. You can make mayonnaise yourself, replace it with sour cream or other sauces.

Seaweed salad with corn, crab sticks and bell pepper

Ingredients

• 120 g crab sticks;
• ½ red bell pepper;
• ½ red onion;
• 150 g canned corn;
• 150 g of seaweed;
• 2 tablespoons of vegetable oil;
• 1 tablespoon lemon juice
• ½ – 1 clove of garlic;
• salt to taste.

Preparation

Cut the crab sticks and peppers into cubes and the onion into half rings. Add corn and cabbage to these. Combine oil, lemon juice, minced garlic and salt. Pour the mixture over the salad and stir.

Seaweed salad with salmon, eggs and cucumbers

Ingredients

• 3-4 eggs;
• 2 cucumbers;
• 250 g lightly salted salmon;
• 250 g of seaweed;
• salt to taste;
• ground black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Boil the eggs hard-boiled and cool. Grate them and cucumbers on a coarse grater. Cut the salmon into small pieces. Add cabbage, salt, pepper, mayonnaise to the prepared ingredients and mix.

Sea and Peking cabbage salad with cucumbers and tomatoes

Ingredients

• 200 g of Chinese cabbage;
• 2 cucumbers;
• 1-2 ordinary tomatoes or 5-6 cherry tomatoes;
• ½ onion;
• 200 g of seaweed;
• 1-2 tablespoons of vegetable oil;
• salt to taste.

Preparation

Chop the Chinese cabbage finely. Cut the cucumbers, tomatoes and onions into small thin strips. Add the seaweed, oil, salt and stir.

Seaweed salad with chicken hearts and carrots

Ingredients

• 200 g of chicken hearts;
• 2 eggs;
• 2 carrots;
• 100 g of seaweed;
• a few feathers of green onions;
• 1-2 tablespoons of mayonnaise;
• salt to taste.

Preparation

Boil chicken hearts, eggs and carrots until tender and cool. Cut the eggs and carrots into medium cubes and the hearts into circles. Add the seaweed, chopped onion, mayonnaise, salt and stir.

Seaweed salad with beets and prunes

Ingredients

• 2 beets;
• 70 g prunes;
• 200 g of seaweed;
• 2 tablespoons of vegetable oil;
• ½ teaspoon balsamic vinegar
• 1 clove of garlic;
• salt to taste;
• ground black pepper - to taste;
• 30 g of walnuts.

Preparation

Boil the beets until tender, cool and peel. Rub it on a coarse grater. Cut the prunes into small pieces. Add seaweed to the prepared ingredients.

Combine oil, vinegar, finely chopped garlic, salt and pepper. Season the salad with the mixture. Lightly dry the nuts in a dry skillet, chop with a blender and sprinkle on the salad.

Seaweed salad with squid and bell pepper

Ingredients

• 1 squid carcass;
• 1 red bell pepper;
• 1 onion;
• 150 g of seaweed;
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• a handful of sesame seeds.

Preparation

Pour boiling water over the squid carcass, rinse under cool water, remove the skin and entrails. Boil the squid in boiling water for a minute and cool.

Chop it and the pepper into thin cubes and the onion into small cubes. Add the seaweed, soy sauce, oil, salt and pepper to the ingredients and stir.

Refrigerate the salad for a couple of hours and sprinkle with sesame seeds before serving.

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Seaweed salad with apple and carrot

Ingredients

• 1 apple;
• 1 carrot;
• 1-2 tablespoons of lemon juice;
• 250 g of seaweed;
• 1-2 tablespoons of olive oil.

Preparation

Chop the apple and carrot into thin strips. Immediately pour the lemon juice over the apple and stir. The juice will prevent the fruit from darkening and will give the salad a pleasant sourness. Add the cabbage and oil to the ingredients and stir.

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Seaweed salad with mushrooms and olives

Ingredients

• 2 eggs;
• 100-150 g olives;
• 200 g of pickled mushrooms;
• 200 g of seaweed;
• a few feathers of green onions;
• ground black pepper - to taste;
• 3-4 tablespoons of mayonnaise.

Preparation

Boil the eggs hard-boiled and cool. Cut the eggs into cubes and the olives into quarters. Add mushrooms, cabbage, chopped onion, pepper, mayonnaise and stir.

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Sea and white cabbage salad with eggs

Ingredients

• 4 eggs;
• 500 g of white cabbage;
• salt to taste;
• ½ onion;
• 200 g of seaweed;
• ground black pepper - to taste;
• 2 tablespoons of mayonnaise.

Preparation

Boil the eggs hard-boiled and cool. Chop white cabbage finely, salt and remember with your hands. Cut the onion into small cubes and the eggs into small thin strips. Add the seaweed, pepper, mayonnaise and stir.

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Seaweed salad with crab sticks, eggs and cucumber

Ingredients

• 3 eggs;
• 200 g crab sticks;
• 1 cucumber;
• 1 carrot - optional;
• 300 g of seaweed;
• 2 tablespoons of olive oil.

Preparation

Boil the eggs hard-boiled and cool. Cut them, crab sticks and cucumber into cubes. Grate the carrots on a coarse grater or Korean carrot grater. Add the seaweed and oil to the ingredients and stir.

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