Fresh cucumber, corn, seaweed salad. Salad with seaweed, corn and eggs: recipe with step-by-step photos. Sea kale, corn and pea salad

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!

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 corn, fish, eggs, cabbage, rice, avocado, herbs and daikon, add sauce, mix and serve 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.

For the recipe with photos, see below.

I really like doing it! This tasty and healthy seaweed contains many substances beneficial to the body, including valuable phosphorus and iodine. The seaweed that is sold in cans as a ready-made Far Eastern salad contains little useful substance. To extract the maximum beneficial substances from kelp, it does not need to be boiled or canned. I take seaweed either dried or frozen in briquettes. We sell frozen seaweed in the Fish Day store.

Sea kale is consumed in large quantities by residents of coastal marine areas, where it is obtained from the depths of the sea. There are many different dishes with the addition of kelp seaweed in Japanese cuisine. In general, the diet of the inhabitants of the land of the rising sun is very correct and promotes longevity. This is evidenced by life expectancy statistics throughout Japan.

The Japanese eat a lot of rice, vegetables, fresh sea fish and seafood. Russians finally have the opportunity to taste real Japanese cuisine! Japanese restaurants offer a wide range of dishes and free delivery. Sushi, rolls, Japanese soups and hot dishes, as well as rice dishes, noodles and incredibly delicious desserts!

Seaweed salad with corn

To prepare the salad we will need:

• seaweed 1 briquette;
• 1 large fresh carrot;
• 1 can of canned corn;
• 1 tbsp. spoon of soy sauce;
• ground pepper to taste;
• 1 tbsp. spoon of vegetable oil;
• 1 tsp apple cider vinegar.

Thaw the seaweed at room temperature, then rinse well to remove mucus and sand. Place the washed kelp in a colander to drain excess liquid. Peel the carrots and grate on a coarse grater. Mix carrots, seaweed and canned corn in a salad bowl. Season with oil, soy sauce, add pepper and apple cider vinegar to taste. Stir and you're done! A tasty and healthy salad is ready!

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