Health

Tasty and healthy salad with sea kale - Simple recipes with photos

Pin
Send
Share
Send
Send


Salad with seaweed is a storehouse of vitamins

Sea kale is a source rich in iodine, so the salad with sea kale, the recipe for the photo of which will be discussed in the article, is an indispensable dish for a daily ration or a solemn feast. The specificity of the product, according to some housewives, imposes certain restrictions on dishes made from it, but this is far from the case.

Sea kale blends perfectly with a variety of vegetarian foods - cereals, vegetables, mushrooms, and even some fruits.

The list of dishes with sea kale is huge, you just have to use the best recipes and be smart during cooking. Properly prepared salads from this product can become everyday dishes on your table, and if you cook them for a festive event, your guests will be delighted. Sea kale blends perfectly with a variety of vegetarian foods - cereals, vegetables, mushrooms, and even some fruits.

Types of seaweed

They depend on the type in which you purchase the product.

  • Fresh sea kale It is useful in that it retains all the nutrients in the composition, and the dishes from it are "yummy fingers." The disadvantage is the short storage time. You can buy fresh sea kale, of course, not in the middle lane, but in the corners located near the places of its natural growth (Sea of ​​Japan) or with areas of artificial cultivation. Therefore, for many hostesses recipes for salads from fresh produce are not available. Currently, the product began to grow artificially in other countries, a year after planting it can be consumed.
  • Dried sea kale Not less useful product that is stored for a long time and is designed to preserve the many beneficial properties and vitamin components. Dried cabbage can be used to prepare tasty and healthy salads, which are suitable for use in everyday life and for serving to the festive table. For cooking, you will need to soak it for several hours, and then boil or simmer.

Whatever kind of sea kale you buy, it will still be useful.

  • Canned sea kale She has a pleasant taste and is stored for a long time, is available to housewives from every corner of the country. The peculiarity lies in the fact that such a product must be chosen carefully, because when preserving, some product manufacturers add low-quality preservatives, which degrades taste and beneficial properties. It is easy to prepare, it is enough to remove the product from the container and use it. You can put out a little.
  • Frozen sea kale This product is widely available and, when properly prepared, has a wonderful taste. The disadvantage is that low temperatures block many nutrients and vitamins, so there is less benefit from such a product than, for example, from fresh or dried cabbage.

Tip! Which type of cabbage to choose - everyone decides for himself, the main thing is to achieve amazing taste characteristics and indisputable benefit from a particular salad.

Some housewives prefer to experiment and add to salads every time different types of seaweed. And why not?

Beneficial features

The therapeutic effect of this product is undeniable and valuable in many parts of the world. The useful influence of this seafood was known in the times of ancient civilizations, and in China and Japan, the culture of eating dishes has flourished since ancient times. Currently, this exotic product is present in the menu of everyone who wants to be a healthy person.

In seaweed there is pantothenic acid, useful for women's and men's health.

The alga was named sea ginseng, and the chemical composition is rich in numerous microelements, in particular - iodine. In addition, among the other nutrients with which the product is rich, potassium, magnesium, bromine, and iron can be distinguished. In seaweed there is pantothenic acid, useful for women's and men's health.

The alga consists of fructose and includes a rich complex of polysaccharides. The product is indispensable in the treatment of diseases of the thyroid, heart, pressure increase. There are statistics showing that women in the land of the rising sun almost do not suffer from thyroid cancer and from the manifestation of its other diseases.

The use of seaweed is not accompanied by side effects, and if used correctly, it will bring maximum benefit. In addition, it speeds up the metabolism and helps cleanse the body of excess toxins, slags. Due to the regular intake of the product, the level of cholesterol in the body is reduced.

Seaweed has gained fame as the owner of bactericidal qualities, because its composition is largely identical to the composition of therapeutic mud, so it perfectly copes with the elimination of internal and external inflammations.

The product is indispensable in the treatment of diseases of the thyroid, heart, high blood pressure

Used in cosmetology as a product designed to rejuvenate the body.

Tip! For the prevention of disease and general immunity, it is enough to use 2 spoons of fresh produce per day, but lovers of exotic cuisine choose to use algae in the form of tasty salads.

Seaweed Salad: Recipes

Consider the best simple vegetarian salad recipes from this amazing product.

Print recipe Mushroom salad
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time15 minutes
Time for preparing 5 minutes
Portions person
Ingredients
  • 2 pieces Fresh cucumbers
  • 200 g Marinated or fresh mushrooms preferably - wild mushrooms
  • 200 g Canned sea cabbage
  • A few leaves of Chinese cabbage
Spice
  • 2 cloves garlic
  • 1 tbsp. l soy sauce
  • 1 tbsp. l sesame oil
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time15 minutes
Time for preparing 5 minutes
Portions person
Ingredients
  • 2 pieces Fresh cucumbers
  • 200 g Marinated or fresh mushrooms preferably - wild mushrooms
  • 200 g Canned sea cabbage
  • A few leaves of Chinese cabbage
Spice
  • 2 cloves garlic
  • 1 tbsp. l soy sauce
  • 1 tbsp. l sesame oil
Instructions
  1. Cooked cabbage leaves are laid out on the dish, originally fresh. They must first be dried and placed on the bottom.
  2. Wash all vegetables, chop them, cut into cubes, mix with chopped mushrooms.
  3. At the end, spices are added to taste. Garlic can be put in a cut or use its juice, cooked with garlic.
  4. Mix the ingredients, put the mixture on the leaves of Beijing cabbage.
Print recipe Vegetable vinaigrette
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time20 minutes
Time for preparing 5 minutes
Portions portions
Ingredients
  • 150 g Marinated seaweed
  • 2 pcs Medium Carrots
  • 3 pcs Beetroot
  • 3 pcs Potatoes
  • 2-3 pieces Fresh cucumbers
  • Green onions can be replaced with bulb
  • Sunflower or olive oil
Spice
  • Salt
  • Sugar
  • Pepper
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time20 minutes
Time for preparing 5 minutes
Portions portions
Ingredients
  • 150 g Marinated seaweed
  • 2 pcs Medium Carrots
  • 3 pcs Beetroot
  • 3 pcs Potatoes
  • 2-3 pieces Fresh cucumbers
  • Green onions can be replaced with bulb
  • Sunflower or olive oil
Spice
  • Salt
  • Sugar
  • Pepper
Instructions
  1. Vegetables (potatoes, carrots and beets) must be boiled, and then let them cool.
  2. Cutting is carried out in small slices.
  3. Cucumbers are washed and cut in the same way.
  4. Mixing vegetables, you need to add to them green or onions, as well as pickled cabbage.
  5. Vinaigrette can be seasoned with vinegar, vegetable oil or pepper.
  6. Put before serving can be in a large bowl or in a salad bowl.
  7. Decorate with greens.
Print Recipe "Green" Salad
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time20-25 minutes
Time for preparing 5 minutes
Portions portions
Ingredients
  • 50 g canned or dried sea kale
  • 3 tbsp. l Vinegar
  • Soy sauce to taste
  • 2 pieces Fresh cucumbers
Spice
  • Salt
  • Pepper
  • garlic
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time20-25 minutes
Time for preparing 5 minutes
Portions portions
Ingredients
  • 50 g canned or dried sea kale
  • 3 tbsp. l Vinegar
  • Soy sauce to taste
  • 2 pieces Fresh cucumbers
Spice
  • Salt
  • Pepper
  • garlic
Instructions
  1. Cabbage is soaked for 20 minutes with warm water and then washed with cold water. If you use dry seaweed, you must boil it according to the recipe, which you always use. To make the dish spicy, you can fry cabbage in vegetable oil by adding garlic and spices to the pan. Then let it cool.
  2. Meanwhile, cucumber is sliced, added to the mixture.
  3. Everything is mixed and served to the table.
Recipe Notes

This simple recipe is suitable as a "regular" dish on your table.

Add beans

Beans are known as a product rich in plenty of vegetable protein, therefore it is relevant for vegetarians and simply for people who care about their own health. Salad with seaweed - cabbage, with the addition of beans and refined spices, despite its simplicity, can make an impression on any occasion, wherever you serve it.

Print recipe Bean salad
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time1,5 hour
Time for preparing 10 minutes
Portions
Ingredients
  • Sea Canned Cabbage
  • Fresh white beans
  • Onion or green
  • 1 pc Tomato
  • 15g Soy Sauce
  • Celery (to taste)
  • Lemon juice
  • Sugar and other spices
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time1,5 hour
Time for preparing 10 minutes
Portions
Ingredients
  • Sea Canned Cabbage
  • Fresh white beans
  • Onion or green
  • 1 pc Tomato
  • 15g Soy Sauce
  • Celery (to taste)
  • Lemon juice
  • Sugar and other spices
Instructions
  1. First, work is done with the preparation of beans: it is washed and boiled over medium heat for about 1.5 hours. Then it is reclined on a sieve and cooled.
  2. It is necessary to wash the celery greens, cut it into half rings for beauty.
  3. Tomato is cut into cubes.
  4. Sea cabbage is taken and mixed with other products.
  5. At the end, dressing is added (represented by a mixture of soy sauce with sugar and juice of 1 lemon), the salad is mixed.
  6. After complete cooling, the salad is decorated with celery leaves and served to the table.

Tip! Cabbage can be canned or dried, in any case it is necessary to observe the features and subtleties of its preparation.

Print Recipe Salad with Noodles and Eggplants
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time20 minutes
Time for preparing 10 minutes
Portions portions
Ingredients
  • Seaweed in canned form
  • Fresh eggplant
  • Rice noodles
  • 1 pc small tomato
  • Red onion
  • 1 lemon juice
  • Vegetable oil
  • Soy sauce
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time20 minutes
Time for preparing 10 minutes
Portions portions
Ingredients
  • Seaweed in canned form
  • Fresh eggplant
  • Rice noodles
  • 1 pc small tomato
  • Red onion
  • 1 lemon juice
  • Vegetable oil
  • Soy sauce
Instructions
  1. Brewed rice noodles, reclines on a sieve, and then cooled.
  2. Onions are peeled and chopped; for the beauty and special taste of the dish it is better to cut it into rings.
  3. Tomatoes should be cut into slices, if you want to solemnly present the dish to guests, you can cut out the decorations from the tomatoes.
  4. Eggplants need to be roasted on low heat for 20 minutes, before frying, they are cut into strips.
  5. All ingredients are mixed together, the salad is decomposed into plates.
Recipe Notes

Japanese cuisine involves the use of several types of algae, they all have a special texture and aroma.

Vitamin Blow

If you mix the healthy sea kale with other vitamin ingredients, you can get a whole bunch of useful substances that will be an excellent prevention of many diseases.

Print recipe Salad with vitamins
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time30 minutes
Time for preparing 10 minutes
Portions
Ingredients
  • 3 pcs Carrot
  • 1 pc Apple green
  • Sweet Peppers
  • Sea Dried Cabbage
  • Celery
  • Green Salad Leaves
  • Olive oil
  • Salt
  • Lemon juice
  • Dill, parsley, onion
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time30 minutes
Time for preparing 10 minutes
Portions
Ingredients
  • 3 pcs Carrot
  • 1 pc Apple green
  • Sweet Peppers
  • Sea Dried Cabbage
  • Celery
  • Green Salad Leaves
  • Olive oil
  • Salt
  • Lemon juice
  • Dill, parsley, onion
Instructions
  1. Take all the raw vegetables - carrots, chilli peppers, celery, apples, cut into strips and fold into a separate bowl.
  2. Salad leaves are cut into 3-4 pieces.
  3. The cabbage is boiled and cooled, and then leans back on the sieve so that the moisture is gone.
  4. All vegetables are seasoned with olive oil, salt, pepper and lemon juice are used as spices. Apples are used to decorate the salad.
Print the recipe Salad "useful" Regular consumption of this salad will not only enjoy its exquisite taste, but also saturate the body with plenty of vitamins.
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time15 minutes
Time for preparing 5 minutes
Portions human
Ingredients
  • 1 pc Green Apple
  • 1 tbsp. l Honey
  • Olive oil
  • Half a cup of raisins
  • Canned sea kale
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time15 minutes
Time for preparing 5 minutes
Portions human
Ingredients
  • 1 pc Green Apple
  • 1 tbsp. l Honey
  • Olive oil
  • Half a cup of raisins
  • Canned sea kale
Instructions
  1. To prepare this salad, soak the raisins in warm water for 15 minutes.
  2. You need to clear the apples from the core and grate them with a grater.
  3. Gas station prepares separately.
  4. Mix vegetables with sea kale and season with spices. Serve salad, decorated with greens.
Print recipe Salad with soy sprouts Soy is rich in vegetable protein and is an important product for vegetarians. It goes well with sea kale, resulting in a refined salad taste.
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time10 minutes
Time for preparing 10 minutes
Portions portions
Ingredients
  • 300 g Seaweed
  • 100 g Soybean sprouts
  • Green salad
  • Vegetable oil
  • Salt and pepper
DishVegetarian, Salad
KitchenChinese, Japanese
Preparation time10 minutes
Time for preparing 10 minutes
Portions portions
Ingredients
  • 300 g Seaweed
  • 100 g Soybean sprouts
  • Green salad
  • Vegetable oil
  • Salt and pepper
Instructions
  1. Sea kale is shred and washed. Brewed for about 10 minutes to save it from preservatives and give a pleasant taste.
  2. Soya sprouts must be cut into small cubes.
  3. Lettuce leaves fry a little in the pan, add spices to them, and then simmer another 3-4 minutes.
  4. The sea kale after cooking is also slightly fried, added to the rest of the mixture.

Thus, there are many recipes for vegetarian salads, which are not only tasty, but also useful. Compliance with the rules of cooking and following the recipe will allow you to achieve an excellent result in the culinary field, and you can really surprise your guests.

Pin
Send
Share
Send
Send