Corn and seaweed salad. Salad of squid, corn and seaweed. Seaweed salad with corn

Legends can already be made about the benefits of seaweed for the body, because it is the source of such useful vitamins and microelements as: A, C, D, E, iodine, potassium, phosphorus, iron, sulfur and many others. It really needs to be eaten, but in what form you will do it is up to you to decide. Some people use seaweed as an independent product, while others prepare delicious salads from it, as you and I will do now. In fact, you can simply experiment endlessly with a set of ingredients, but one of the successful options is the duet of cabbage with egg and corn. What will come of this? We'll see.

Ingredients:

• pickled seaweed – 150 grams;
• chicken eggs - 3 pieces;
• onions (medium) – ¼ pieces;
• corn – 4 tablespoons;
• mayonnaise - to taste.

How to make seaweed salad:

1. First, let's get to work on the seaweed. As you know, it looks like long thin ribbons - algae. It won't look very presentable in a salad, so we'll have to cut it into small pieces. The best assistant for you in this task will be scissors - ordinary ones: kitchen or office ones. Just at the moment when you pull the cabbage threads out of the water, you will rid them of it - we absolutely do not need excess liquid.

By the way, you can buy seaweed in dry form and cook it.

2. . It will take us about 10 minutes to hard-boil the eggs, but this takes into account the fact that the water in which the eggs will be boiled is already boiled and the stove is hot.

Already boiled eggs should be cut into small cubes. For these purposes, you can use a special manual slice. After the eggs, the onions come into play: they need to be cut into quarters of rings.

3. We send eggs and onions to the seaweed. Mix everything very thoroughly. Afterwards, you can add canned corn to these ingredients, which has also been removed from excess liquid in advance.

Mix the salad with a fork, bringing it to a homogeneous consistency with an even distribution of ingredients and taste, respectively. If desired, the seaweed salad can be salted and seasoned with mayonnaise. And if you use low-fat yogurt or sour cream, then such a salad can easily be classified as “dietary” or “low-calorie”, since the ratio of calories in it is reduced to very insignificant numbers.

Calories: Not specified
Cooking time: Not indicated

I really love seaweed, in addition to its taste, cabbage itself is healthy, and many people know this. Previously, seaweed was considered something exotic, and you had to try really hard to buy it. We all know that cabbage contains a sufficient amount of iodine, but besides it, cabbage contains aldehydes, fiber, polyunsaturated fatty acids, sodium and potassium, and many other useful substances. All these advantages indicate only one thing - seaweed should be present in the diet of every person. I really like to mix cabbage with other vegetables, for example, add carrots, grated celery and radish to it - it’s very tasty. But today, in addition to the rich mix, we’ll add sweet corn, an egg and boiled rice to the cabbage - we’ll get a simply incomparable lunch. This seaweed salad with egg and corn is not only tasty, but also healthy. Try this one too.

- seaweed – 200 gr.,
- sweet corn – 3 tbsp.,
- boiled rice – 5-6 tbsp.,
- chicken eggs – 2 pcs.,
- mayonnaise – 1 tbsp.,
- salt, pepper - to taste.

Recipe with photos step by step:

So, the first thing you need to do is boil the rice in advance - choose your favorite type of rice. Regular white rice works great here; it will also be very tasty with brown rice, basmati, jasmine or any other. When the rice is ready, give it time to cool and transfer to a salad bowl.




Add seaweed to the rice - it can be pure cabbage or with the addition of vegetables - carrots, celery, radish, etc. The amount of seaweed can be increased.




After the cabbage, add corn to the salad - canned corn or regular frozen corn is suitable here. The main thing is that the corn should be sweet. If using the frozen version, blanch the corn first.




Boil chicken eggs in salted water for no more than ten minutes. Cool the eggs under running cold water, then peel and cut the eggs into cubes. Place the eggs in a salad bowl with the remaining ingredients.






Add mayonnaise to the salad. It is not necessary to use exactly this dressing; if desired, you can pour a little oil and a drop of rice vinegar. Add salt, pepper and other spices to the salad to your liking. Mix all the ingredients and serve the salad.





Enjoy your meal!

Recipe for salad with seaweed, corn and eggs with step-by-step photographs. Quite light and easy to prepare salad. The main benefit of seaweed is that it is a rich source of iodine in an organically bound form, but kelp (seaweed) is also indispensable in proper nutrition, as it contains dietary fiber and is able to cleanse the body. The calorie content of one serving of salad (117 grams) is 110 kcal, the cost of a serving is 11 rubles.

Ingredients:

To prepare the salad we will need (for 4 servings):

seaweed (marinated) - 100 grams; canned corn - 150 grams (about half a standard can); Chinese cabbage - 100 grams; chicken eggs - 2 pcs. (100g); sour cream 15% - 1 tbsp. (10 grams); light mayonnaise - 1 tbsp. (10 grams); spices.

Preparation:

First, boil the eggs, lower the chicken eggs into boiling water carefully so that the shell does not crack, you can also add salt to the water to prevent cracking. Cook the eggs for 10 minutes.

Cool boiled chicken eggs in running cold water.

Finely chop the cooled and peeled eggs.

Finely chop the Chinese cabbage.

Place the corn from the can (about half a standard can) into a colander and let the liquid drain.

Place the prepared ingredients in a salad bowl and add pickled seaweed.

Of course, it is healthier to use dry seaweed, because... in this form it retains more nutrients and is less caloric. If you use dry seaweed, you should first soak it in hot water for 1 hour, then rinse thoroughly, then cook for 5-10 minutes.

Add one tablespoon of sour cream and mayonnaise to the salad, add spices. Since we are using canned seaweed and corn, we do not need salt.

Mix the salad and serve immediately.

Salad with seaweed, corn and eggs is ready! Bon appetit!

I love seaweed both for its taste and for the benefits it gives us.
I try to buy it often, so in my house it’s not a product for the holiday table, but just everyday food.
But even for an informal dinner or lunch, sometimes you still want to somehow diversify a familiar dish. That’s how this recipe for seaweed salad with corn was invented.
To prepare you will need a minimum of ingredients:

The above quantity of products is enough for either one large serving or two small ones. If there are more than two pure eaters in your house, then increase the amount of each component proportionally.

Seaweed should be without additives (carrots, cranberries), the maximum I allow is a small amount of onion. Drain the water and place the cabbage on a plate (or in a deep bowl if you cook a lot).

Here we also add one hard-boiled egg, which we first finely chop, and two tablespoons of sweet canned corn.

Mix everything well

Add mayonnaise. Choose the quantity according to your taste. But I can give you a little advice. Since the components of the salad were previously in a humid environment, they themselves are quite “juicy”, so if you put a lot of mayonnaise, the salad will simply float in it, it is better to limit yourself to one or two teaspoons.

A jar of canned edible seaweed, called seaweed, is not only an element of a healthy diet, a valuable source of iodine and other benefits, but also the main ingredient in delicious salads, which are a must-have for an experienced cook. Any recipe from this collection with ocean cabbage may well seem like the best dish in which it has ever been tried.

In this simple seaweed and rice salad, the eggs are presented in an unusual way - reminiscent of scrambled eggs, but this detail brings a touch of Southeast Asian cuisine to the dish, where they often appear in this form in many dishes.

Ingredients:

• 180 g seaweed;
• 3 cloves of garlic;
• natural yogurt;
• 120 g dry rice cereal;
• 80 g daikon;
• salt;
• a bunch of dill and parsley;
• 1 fresh avocado;
• mayonnaise;
• a can of canned tuna;
• 3 fresh eggs;
• ground black pepper;
• vegetable oil.

Preparation:

• Peel the avocado, remove the pit, finely chop the pulp;
• disassemble the tuna meat with a fork;
• combine mayonnaise and natural yogurt in proportions 2:1;
• Boil the rice in salted water (it should be crumbly);
• chop fresh herbs;
• Peel the skin from the daikon and grate it on a coarse grater;
• Break the eggs, add salt and pepper, add garlic, passed through a press, and place in a heated, oiled frying pan. Immediately begin to mix them vigorously, breaking them into crumbs as they are ready;
• gather together the corn, fish, eggs, cabbage, rice, avocado, herbs and daikon, add the sauce, mix and serve the salad.

Video on the topic:

Salad of seaweed, canned corn and mayonnaise

A salad prepared according to this recipe can become the main decoration of a holiday table - its simple but effective taste is combined with a design in the shape of a seahorse, and the finishing touch is flying fish caviar.

Ingredients:

• 160 g seaweed;
• 8 crab sticks;
• 1 fresh apple;
• 2 boiled eggs;
• 1 small potato;
• mayonnaise;
• 1-2 tbsp. l. tobiko caviar (orange and green);
• 180 g processed cheese;
• 160 g canned corn.

Preparation:

• cut crab sticks into cubes;
• boil the potatoes and cut into cubes;
• cheese, pre-seasoned (for hardness) in the refrigerator, grate on a coarse grater;
• Peel the apple and cut into cubes;
• grate the eggs on a coarse grater;
• mix corn, cheese, crab sticks, apple, seaweed, potatoes and eggs, season the salad with mayonnaise;
• Place the salad on a plate, forming the shape of a seahorse, and garnish with multi-colored caviar.

Video on the topic:

Sea kale, corn and pea salad

To prepare this delicious salad in the South Asian style, you can take not only fresh but also canned squid, and if you have a great love for seafood, you can also supplement it with tiny octopuses and mussels from a jar.

Ingredients:

• 180 g seaweed;
• 120 g canned corn;
• 1 squid carcass;
• half a fresh bell pepper;
• 1 tbsp. l. liquid honey;
• olive oil;
• 100 g funchose;
• butter;
• 45 g walnuts;
• 1 tbsp. l. sesame seeds;
• 160 g pumpkin pulp;
• 1 large ripe tomato;
• 2 tsp. soy sauce;
• 80 g canned peas.

Preparation:

• Prepare funchose (pour boiling water) according to the instructions on the product packaging;
• Boil the squid in salted water, cut into rings and fry until golden brown in a mixture of olive and butter;
• hold the nuts for several minutes in a dry hot frying pan and chop coarsely;
• Grease a tomato, pumpkin and sweet pepper cut into halves with olive oil, wrap in 2 layers of foil and bake in the oven for 20-30 minutes. Cut the prepared vegetables into cubes;
• combine olive oil, measured for salad dressing, with honey and soy sauce;
• mix cabbage, pumpkin, peas, corn, squid, sesame seeds, pepper, tomato, walnuts, funchose. Add the sauce and take the salad to the table.