Salad with squid and seaweed. Delicious salad with squid and seaweed

Sea kale, also known as kelp, is a winter food for me. Because in the summer there are enough vegetables and fruits, and there’s no time for it. But as winter approaches, the body requires new sources of vitamins. So this algae, rich in iodine and various beneficial microelements, begins to occupy one of the leading roles in the nutrition of our family for the winter.

This salad is best prepared the day before serving, cool and store in the refrigerator. Then the salad will be saturated with spices and become tastier. Shelf life: several days in the refrigerator.

Ingredients

• “Far Eastern” seaweed salad – 500 g;
• onion - 1 large head;
• carrots - 2 pieces;
• squid - 300 g;
• olive oil - 2 tablespoons;
• dry white wine - 100 g;
• Tabasco sauce - a few drops;
• garlic - 1 clove;
• soy sauce - 2 tablespoons;
• sesame seeds - 1 tablespoon.

Peel the onion and cut into half rings. Heat a deep frying pan and saute the onion in olive oil until transparent.

Peel, wash and chop the carrots into strips, as for preparing Korean carrots. Add carrots to the pan and continue sautéing for about 5 minutes, stirring.

Now comes the sea kale “Far Eastern Salad”. Ingredients: seaweed, water, salt, acetic acid, preservative. I prefer the one sold in plastic jars. This cabbage is chopped into strips, moderately tough, and has a pleasant crunch. But cabbage in metal cans is too soft, it will be inappropriate here.

Remove the seaweed from the brine and allow the liquid to drain. Add the seaweed to the frying pan with the onions and carrots, stir and pour in the cabbage brine (about half a glass). Add 3-5 drops of Tabasco hot sauce. Leave to simmer over medium heat. When the brine has almost completely boiled away, pour in half a glass of dry white wine and continue to simmer the contents of the pan.

Peel the squid, rinse, place in boiling water and cook for exactly 2 minutes. Remove the squid from the boiling water, cool slightly and cut into strips.

When all the liquid in the pan has boiled away, turn off the heat. Add shredded squid to the pan, squeeze out a clove of garlic, pour in soy sauce, sprinkle with sesame seeds and mix thoroughly.

Cool the seaweed salad with squid and serve. I think that instead of fresh carrots, you can use ready-made spicy Korean carrots. Then you shouldn't add Tabasco sauce to the salad. If there is not enough vinegar marinade in the jar of seaweed, then use more wine, add a teaspoon of wine vinegar or lemon juice.

This light and tasty salad will especially please those who love seaweed. This healthy plant sets the main taste of the entire salad, and boiled squid complements it perfectly. A step-by-step recipe with photos will help you prepare it.

The usefulness of this salad is undeniable. Laminaria contains large reserves of organic iodine, that is, the iodine that is needed for the thyroid gland. Sea kale can improve the functioning of the gastrointestinal tract, reduce cholesterol, and saturate the body with many useful substances. And squid is a protein, and an easily digestible one. In addition, squid is rich in fatty acids, vitamin E and other beneficial substances.
Pamper your loved ones and improve their health at the same time with this delicious salad.

Salad ingredients:

• Frozen seaweed - 300 gr.
• Squid carcasses - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 head
• Mayonnaise or sour cream - for dressing
• Salt, spices and herbs - to taste

Recipe:

1) Peel the onion and chop into small pieces. Then pour boiling water over them for a few minutes. Photo 1.

2) Defrost the squid, rinse and pour boiling water over it. Thanks to this, the films will be removed very quickly. By the way, there is an opinion that it is better to buy unpeeled squid for salads, as they are much tastier. Clean the squid from all membranes and entrails. Place the carcasses in boiling water for 3 minutes. During this time they will have time to cook and will not decrease in size. Cool the squids and cut into thin strips. Photo 2.

3) Wash the carrots, peel and cut into thin strips. Photo 3.

4) Thaw the seaweed and rinse under running water, placing it in a colander. The seaweed will secrete a lot of mucus - don't worry, that's how it should be. Many housewives add a few drops of acetic acid when cooking seaweed; this reduces the amount of mucus. You also need to cook cabbage for a short time in order to preserve the nutrients as much as possible. Boil it for a few minutes and place in a colander to drain all the water. Photo 4.

5) Place all ingredients in a cup and stir. Photo 5.

6) Prepare salad dressing. It is done very simply. Place a couple of tablespoons of sour cream or mayonnaise in a bowl and mix it with salt and ground black pepper. You can add finely chopped herbs and other spices to your taste. Photo 6.

Today we will prepare a delicious salad with squid and seaweed, which will surprise you with its rich taste and saturate the body with useful substances. All ingredients are very healthy, enriched with dietary iodine, phosphorus, magnesium, iron and many other vitamins and minerals.

Seaweed (kelp) is a plant that grows underwater. It helps with fatigue, headaches, and alleviates symptoms during “women's affairs.” Removes toxins from the body. Due to its high iodine content, kelp is recommended for use in cases of dysfunction of the thyroid gland. It successfully increases mental and physical activity. Seaweed can be called one of the important foods for humans.

The most active consumers of seaweed are women from 27 to 45 years old who promote a healthy lifestyle. And during pregnancy, doctors do not advise eating it, again because of the high iodine content.

The second main ingredient of seaweed salad with squid is squid; like all seafood, it contains a lot of vitamins, minerals and protein. Unlike animal meat, squid carcasses do not contain powerful fibers, which is why they cook sooooo quickly. 3-5 minutes are enough for complete cooking.

This is one of the fastest swimmers and has absolutely no bones. Did you know that squid has three hearts? and that they have blue blood, which instead of hemoglobin contains hemocyanin, which contains copper.

When buying squid, I advise you to choose unpeeled, purple carcasses - they are more tender and tasty, and white ones are more rubbery.

• Squid carcass - 4 pcs. (300-400 g);
• Pickled seaweed – 300 g;
• Korean carrots – 200 g;
• Sesame seeds – 2 tbsp;
• Vegetable oil for dressing;

Sea kale salad with squid photo and detailed recipe:

Bon appetit!

Everyone knows that seafood brings great benefits to the human body. A special place among such products is occupied by squid and seaweed, which taste perfectly combined with each other. There is a huge amount with squid and seaweed, which allows you not only to diversify your diet, but also to improve your health.

Salad with crab meat

For a salad with seaweed and squid, you need to stock up on the following products:

• fresh squid - 2 carcasses;
• one pickled cucumber;
• a small pack of crab sticks;
• one hundred grams of pickled seaweed;
• one carrot;
• eggs - 8 pcs. (for this salad they use quail);
• mayonnaise.

1. The squids are washed thoroughly, removing all films. Boil in boiled water for no more than two minutes.
2. Raw carrots are grated into strips and placed in a convenient bowl.
3. Add eggs, first cut them into cubes.
4. Cucumbers are cut into thin strips.
5. Crab sticks are chopped into circles.
6. Squids are chopped into long strips.
7. Mix all ingredients, add mayonnaise and mix well.

The salad should steep, 30 minutes is enough.

Salad “Squid with seaweed and egg”

This recipe is simple, you will need:

• one jar of squid;
• cabbage (sea cabbage) - 150 g;
• half a glass of rice;
• radish - 150 g;
• a couple of boiled eggs;
• a couple of cloves of garlic;
• mayonnaise.

Useful information: you can reduce the calorie content of the salad by replacing mayonnaise with yogurt or sour cream.

1. First of all, cook the rice; the water should be salted.
2. Squid and radishes are chopped into thin strips.
3. Place seaweed in a salad bowl, add chopped squid and radishes.
4. Add rice and chopped garlic.
5. Add mayonnaise and mix thoroughly.
6. Give the salad the desired shape, sprinkle grated eggs and herbs on top.

Salad with fresh vegetables

Prepare the following set:

• one squid carcass;
• one fresh cucumber;
• one bell pepper;
• one hundred grams of seaweed;
• vegetable oil - no more than five tsp.

Boiled squid, bell pepper and fresh cucumber are cut into thin strips. Mix all ingredients and season with vegetable oil. Add salt and ground pepper to taste and mix thoroughly. Light salad with seaweed and squid is ready. Your family will definitely appreciate the recipe.

Prepare the following products:

• one squid carcass;
• small onion;
• one carrot;
• one pickled cucumber;
• one hundred grams of seaweed;
• mayonnaise.

1. The boiled squid is cut into thin strips.
2. Onions and carrots are fried until golden brown, after chopping them.
3. The cucumber is also cut into strips.
4. Place all products in one bowl, add mayonnaise and mix well.

Korean-style carrot salad

To prepare a salad with seaweed and squid, you will need the following products:

• small squid carcass;
• cabbage - 200 g;
• one hundred grams of carrots in Korean;
• sesame seeds - to taste;
• couple of st. l. vegetable oil.

Preparation:

1. Boiled squid is chopped into half rings.
2. Cabbage is cut into short strips.
3. Mix all the products and season with vegetable oil. Add salt to taste.
4. The salad should sit for about an hour.
5. Before serving, sprinkle the dish with sesame seeds.

Spicy salad with cheese

Cooking will not be difficult if you prepare the following:

• fresh frozen cabbage (sea cabbage) - 100 g;
• a couple of small squid carcasses;
• processed cheese (preferably smoked) - 60 g;
• one tbsp. l. vinegar;
• a teaspoon of mustard (it is better to take grainy);
• one clove of garlic.

1. Boil squid in salted water. To give them a pleasant aroma, you can add spices to the water.
2. Add cabbage to boiling water and bring to a boil. Immediately remove from heat, cover and leave for 20 minutes. Then rinse it thoroughly with cold water and cut into small strips.
3. Squids are chopped into thin strips and placed on cabbage.
4. The cheese is cut into long strips and added to the finished products.
5. Season the salad with dressing, mix and leave for 30 minutes.
6. An unusual and spicy salad with seaweed and squid is ready.

Preparing salad dressing.

Thoroughly mix chopped garlic, vinegar, spices, grainy mustard, and vegetable oil. Salad dressing is salted to taste.

Sea salad with yogurt

This salad contains a minimal amount of fat, so it is perfect for dietary nutrition.

You will need the following products:

• one squid carcass;
• one hundred grams of seaweed;
• leek;
• low-fat yogurt - no more than 100 g;
• a teaspoon of soy sauce;
• lemon juice;
• red hot pepper - to taste;
• teaspoon mustard.

1. Boiled squids are chopped into thin strips.
2. You can buy cabbage ready-made, but not pickled.
3. Leeks are chopped into thin rings.
4. Mix the chopped products and season with soy sauce.
5. The red hot pepper is ground very finely and added to the rest of the products.
6. The salad should sit in the refrigerator for an hour.
7. Yogurt sauce is served separately.

Preparing the sauce.

Mix salt, mustard and yogurt thoroughly. The juice is squeezed out of the lemon, literally a spoonful, and added to the finished mass. The sauce is ready.

Regardless of the dressing, the salad will taste amazing, and the dish will be low-calorie and healthy.

Squid and seaweed are valuable and healthy seafood, and therefore will be very harmoniously combined in various salads.

We'll tell you how to cook light and seaweed, the recipe is simple, and the result will be excellent.

Simple salad with squid and seaweed

Ingredients:

• squid (small carcasses or large pieces of flesh) - about 300-400 g;
• seaweed (sold ready-made in the form of canned food or preserves) - about 300 g;
• onion – 1 pc. (or leek - 1 stalk);
• greens (basil, cilantro, parsley);
• garlic – 2 cloves;
• red hot pepper;
• natural wine vinegar or lemon (lime) juice;
• direct cold-pressed vegetable oil (ideally olive, well, or mustard).

Preparation

Cut the peeled onion into thin rings (if it’s a leek, then the white part into circles, the rest - whatever you like). Immediately prepare the dressing: mix oil with vinegar and/or lemon juice in a ratio of approximately 3:1. Grind the red pepper in a mortar with garlic and a little salt. Mix with oil-vinegar mixture. Pour the dressing over the chopped onions in a salad bowl and let them marinate while we prepare the rest.

Scald the squid with boiling water and remove the skin and cartilage. Throw the squid into boiling water and boil for 3 minutes, no more, otherwise they will be too tough.

Cut the squid into noodles into thin short strips or spirals. Add the sauce in which the seaweed is preserved.

Combine the squid and seaweed in a salad bowl, where the onions are already marinated in the dressing. Add finely chopped greens. Let's mix everything. This wonderful healthy salad is good served with light table wines.

Options for preparing salads with squid and seaweed

Following approximately the same recipe, you can prepare a salad with squid, seaweed, and shrimp. Shrimp are usually sold cooked. Choose ones that are not too large, finish cooking, peel and add to the salad. The required amount is about 200 g. Of course, the amount of filling needs to be increased.

You can further complicate the recipe and prepare a more satisfying salad with squid, seaweed and crab sticks.

In addition to the main list of ingredients, you will also need a pack of crab sticks. Let's free them from the film and cut them across - you'll get spirals - add them to the salad.

But it’s better to add ready-made fluffy rice (about 1 cup) or some rice noodles to the salad (see the first basic recipe above) (pour boiling water over it for 2 minutes, drain the water - and you’re done). In this option, you can add a little soy sauce to the dressing and use sesame oil rather than olive or mustard oil. For this salad, it is better to choose fruit wines or strong drinks based on rice.