Delicious salad with squid and seaweed. Salad with squid and seaweed - simplicity with sophistication

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 useful, enriched with food iodine, phosphorus, magnesium, iron and many other vitamins and minerals.

Seaweed (kelp) is a plant that grows underwater. It helps with overwork, headaches, alleviates symptoms in "women's affairs." Removes toxins from the body. Due to the high content of iodine, kelp is advised to be used for violations of the functioning 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 sea kale are women aged 27 to 45 who promote a healthy lifestyle. And during pregnancy, doctors do not advise eating it, again because of the high content of iodine.

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

This is one of the fastest swimmers, which is completely boneless. Did you know that squid have three hearts? and that they have blue blood, which instead of hemoglobin contains hemocyanin containing 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);
Marinated seaweed - 300 g;
Carrots in Korean - 200 g;
Sesame seeds - 2 tablespoons;
Vegetable oil for dressing;

Seaweed salad with squid photo and detailed recipe:

Bon appetit!

Sea kale, aka kelp, is my winter food. Because in the summer there are enough vegetables and fruits, and, as it were, not up to it. But closer to winter, the body requires new sources of vitamins. So this algae, rich in iodine and various useful microelements, begins to take one of the leading roles in the nutrition of our family for the winter period.

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

Ingredients

seaweed salad "Far East" - 500 g;
onions - 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 sauté the onion in olive oil until transparent.

Peel the carrots, wash and chop them into strips, as for cooking Korean carrots. Add the carrots to the pan and continue to sauté for about 5 minutes, stirring occasionally.

Now the next step is the seaweed "Far Eastern Salad". Ingredients: seaweed, water, salt, acetic acid, preservative. I prefer the one sold in plastic cans. This cabbage is chopped into strips, moderately tough, pleasantly crunchy. But the cabbage in metal cans is too soft, it will not be appropriate here.

Pull the seaweed out of the brine, let the liquid drain. Add seaweed to the pan to the onions and carrots, mix and pour the brine from under the cabbage (about half a glass). Add 3-5 drops of hot Tabasco sauce. Leave to simmer over medium heat. When the brine is almost all boiled away, pour in half a glass of dry white wine and continue to simmer the contents of the pan.

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

When all the liquid in the pan boils away, turn off the heat. Add chopped squids 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 should not 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.

Among the products that provide great benefits to the body, sea gifts should be noted separately. A special place among them is occupied by seaweed and squid, which are combined with each other simply flawlessly. Seaweed and squid salad is not only healthy, but also insanely tasty, multifaceted. Moreover, there are many recipes for dishes from these products. What is useful? It allows you to diversify the diet as much as possible and at the same time strengthen your health. At the same time, the calorie content of seaweed salad can be reduced by adding fat-free sour cream instead of mayonnaise.

Incredibly simple. It includes the very minimum of products, but at the same time it turns out surprisingly rich, fragrant and tasty. Apple cider vinegar gives a special flavor to this dish, which, unlike ordinary table cider vinegar, not only adds acid, but also gives a special flavor.

For the seaweed salad you will need:

100 gr. squid;
250 gr. canned seaweed;
1 head of onion;
1 large carrot;
10 gr. apple cider vinegar;
20 gr. oils;
25 gr. parsley;
1/4 tsp pepper;
1/4 tsp salt.

Squid salad with seaweed:

Squids are washed and then laid out in already boiling water, exactly after three minutes they are taken out and cooled. After cooling, the carcasses are placed on a board and cut into thin strips with a knife.
The onion is cleaned and chopped with thin halves of the rings.
Carrots are washed with a brush, peeled and chopped with a grater.
Transfer the cabbage from the jar to a colander for a while until the liquid drains. Then it is cut into strips about three centimeters in length.
The products prepared for the salad are poured into one dish, spices and vinegar are added to them. Stir and put in the refrigerator for ten hours.
Parsley is washed and finely chopped, added to the cooked dish and mixed.

Tip: this salad definitely needs to be brewed and soaked properly. But if there is no desire to wait that long, then you can simply add a little more vinegar and keep it in the refrigerator for about an hour.

Salad of squid and seaweed

Rich and fragrant, this dish is not obtained thanks to seafood. The merit in this case of cucumbers and bell peppers. These vegetables have an amazing aroma, besides, they give bright colors, and, accordingly, make it much more appetizing and original.

Required:

200 gr. pickled seaweed;
200 gr. squid;
1 large cucumber;
1 bell pepper;
30 gr. oils;
1/4 tsp pepper;
1/4 tsp salt.

Seaweed salad with squid:

Squids are washed and cleaned, after which they are placed in a saucepan of boiling water and boiled for only three minutes. After boiling, they are taken out, cooled quickly and cut into thin circles.
Peppers are washed, cut, seeds are removed and veins are cut out, after which they are only cut into strips.
Wash the cucumber, if necessary, peel off the skin and cut it into strips too.
Laminaria is washed, the liquid is separated and cut into smaller strips. Their optimal length is no more than three centimeters.
All products are poured into a salad bowl, seasoned with butter and spices are added, mixed.

Tip: to make the salad a little spicy, you can add a little garlic chopped with a knife and finely chopped greens to it. The aroma of the dish will become simply incredibly rich.

Salad with seaweed recipe

It turns out unimaginably bright and surprisingly nutritious cooked according to this simple recipe. The combination of eggs, squid and kelp is simply delicious, causing obvious delight. This is just the rare case when the benefits of products and excellent taste are in complete harmony.

Required:

150 gr. seaweed;
200 gr. squid;
2 large eggs;
100 gr. corn;
1/4 tsp salt;
120 gr. mayonnaise.

Seaweed salad recipe:

Squid carcasses are thawed and scalded with boiling water. Such manipulation is simply necessary so that the skin can be easily removed from them. Actually, upon its completion, the skin is removed. Take out the chord.
Cleaned, they are washed and placed in a container with boiled water, after three minutes they are quickly removed and cooled, cut into thin rings.
Seaweed in a colander is washed from grains of sand, placed on a board and chopped a little.
The eggs are placed in a small saucepan, poured with water and boiled for at least ten minutes, but not more than twelve. After their expiration, boiling water is drained, and the coldest water is poured in, in which they cool. After the end of this process, they are cleaned and ground with a grater.
A jar of corn is opened, all liquid is decanted and grains are added to other products.
Add mayonnaise and salt and pepper there, mix.

Important! When boiling squid, you must strictly monitor the time. This meat has one property - if it is digested, it will become incredibly tough, one might even say rubbery. Squid meat should be cooked for exactly three minutes.

Seaweed salad with squid

A truly festive treat that will outshine all other dishes on the table. The combination of products delights and amazes. It seems that there is nothing special here, everything is simple and ordinary, but no ... This salad is really special, hearty and airy, bright and tender, and most importantly - incredibly tasty.

Required:

200 gr. crab sticks;
300 gr. squid;
300 gr. corn;
150 gr. rice
200 gr. kelp;
160 gr. mayonnaise.

Cooking step by step:

Rice is washed before cooking and laid out in a saucepan, poured with water and set to boil. This process takes a maximum of twenty minutes. After their expiration, the rice is laid out in a colander and washed again.
Squids are cleaned, washed and boiled. To do this, they are placed in boiling salt water for only three minutes. Then they are cooled and cut with a knife into strips, spread in a bowl.
The corn is separated from the marinade and added to the squid.
Seaweed is cut, washed and placed in the same bowl.
Crab sticks are defrosted, separated from the film and cut into strips.
All products are combined. If necessary, then sprinkle with pepper and salt, season with mayonnaise and mix.
If desired, the finished dish is decorated.

Tip: rinsing rice after cooking is a prerequisite, non-compliance with which can lead to the fact that instead of a crumbly dish, you get a sticky, unpresentable mass. Washing alone makes the rice crumbly and removes the stickiness.

Calamari salad with seaweed

Tomatoes are rarely used in seafood dishes. But not because they don't fit together. It is with these vegetables that the most striking variations of the dish are obtained, which can surprise even gourmets who are skeptical of all kinds of delights with their grace. In this case, the products harmonize perfectly, do not oversaturate, do not interrupt the taste, but complement.

Required:

250 gr. seaweed;
300 gr. corn;
350 gr. squid;
2 large eggs;
1 large tomato;
1 beam head;
1 large cucumber;
1/2 lemon;
20 gr. butter (butter);
3 garlic cloves;
160 gr. mayonnaise.

Sea cabbage salad:

First of all, the onion is cleaned and finely, very finely chopped. After grinding, it is placed in a heated frying pan, butter is added there and fried for several minutes.
The tomato is washed, wiped and cut into cubes.
Washed and peeled cucumbers are cut with the same cubes.
Eggs in a saucepan are boiled for ten to twelve minutes, after which hot water is drained, and ice is poured. Thus, they cool and then immediately clear the shell.
Eggs are crushed in the same way as tomatoes and cucumbers.
The squid carcass is washed, separated from the skin and chord, then boiled. At the same time, they are immersed in boiling water and only for three minutes, in no case more.
Boiled squids under ice water cool and cut into cubes.
Laminaria is placed in a colander and washed very carefully. In it, grains of sand are not uncommon, but they are not needed in a salad. After washing, it is squeezed out, cut with a knife into strips two to three centimeters long. So they will more harmoniously fit into the overall picture.
Pour the products into a salad bowl, add lemon juice and mayonnaise, mix.
The garlic is peeled and crushed in the garlic press, added to the salad and mixed all over again.
The finished dish is put in the refrigerator for a short time period.

Tip: Cucumber skins can have a slightly bitter taste that can ruin the salad. That is why it is strongly recommended to peel off this skin from it.

And squids are real culinary magic. All of them, without exception, are distinguished by their exquisite taste, bright presentation and unsurpassed aroma. In addition, like other seafood, these products are incredibly healthy and low-calorie. That is why, even when using mayonnaise as a dressing, such salads are light, not burdening the stomach. You can use sour cream, yogurt, and even regular butter. At the same time, the benefits to the body will be even greater, and the taste will remain simply amazing. The addition of vegetables, eggs and corn is just an additional touch, thanks to which, unremarkable kelp becomes surprisingly refined, appetizing. In general, these products can be combined with anything. Often craftsmen in the composition of these dishes include an apple, beans, canned cucumbers. At the same time, the taste, of course, becomes different, but in its original, refined and unique way.

Today we are preparing wonderful squid salads with seaweed, I have prepared several different recipes and propose to get acquainted. I hope you don’t mind, cabbage is extremely healthy and should definitely be included in the menu of everyone who is trying to eat right and is interested in their health. Useful and squid. If you combine two tasty and healthy products, a friendly couple can kill two birds with one stone - you get a great dish.
You may remember that the Japanese are famous for their long life spans. And there are few full people among them. Why do you think? Yes, because the main food of the Japanese are seafood, including cabbage and squid. Let's not lag behind the wise inhabitants of the Land of the Rising Sun and let's include salads on the menu all the time.

Classic squid salad with seaweed

Incredibly simple salad, almost a classic version.

You will need:

Squids - 100 gr.
Cabbage, canned - 1 can 250 gr.
Onions and carrots - one each.
Apple cider vinegar, 9% - 1 tablespoon.
Black pepper, vegetable oil, salt, parsley - take to taste.

Salad recipe with egg, squid and seaweed

Take:

Cabbage - 150 gr.
Squids - 500 - 600 gr.
Egg - 5 pcs.
Mayonnaise - 200 gr.
Bulb - 1 pc.
Oil, bay leaf, pepper, mayonnaise, salt.

Cooking:

Quickly boil the squids in water, adding parsley, peppercorns and lightly salt. Cut them into strips. Boil eggs and cut. Onion cut into half rings.
Cut the algae - canned, and boil the frozen one first, and cool.
Fry onion and squid a little and cool.
Combine fried squids with onions, cabbage, pepper with ground pepper, lay eggs and season with mayonnaise.

Squid salad with soy sauce and seaweed

Prepare:

Squids - 300 gr.
Seaweed - 1 can (250-300 gr.)
Onions and carrots - 1 each.
Lemon juice - a tablespoon (can be replaced with vinegar, but then apple is better, it is softer).
Soy sauce - a large spoon.
Garlic - 2 cloves.
Vegetable oil, paprika, hot pepper - take to taste.

Cooking:

Boil squids, seaweed, if frozen - too. Cool and cut. Cut the carrots into strips, but grated, only large. Chop the onion and fry.
Next, mix squid and cabbage, add carrots and fried onions.
This salad differs from the previous recipe in dressing. It is done like this: mix lemon juice or vinegar with the sauce. Add paprika. If you like the dish spicier, add garlic and a little hot pepper. If you don't like it, you don't need it, or put just a little.
Season, let it stand for a while so that the ingredients are saturated with dressing. Bon appetit.

Frankly, friends, I don’t like seaweed too much, but in a salad with squid it goes for a sweet soul. The recipe that you will see in the video has not been tested by me, but is in the nearest plans. Who is with me?

A light and tasty salad will especially appeal to lovers of seaweed. This healthy plant sets the main taste for the whole salad, and boiled squid perfectly complements it. A step-by-step recipe with a photo will help to prepare it.

The benefits of this salad are undeniable. Laminaria contains large reserves of organic iodine, that is, the iodine that is needed for the thyroid gland. Seaweed is able to improve the functioning of the gastrointestinal tract, reduce cholesterol, saturate the body with many useful substances. A squid is a protein, and easily digestible. In addition, squid is rich in fatty acids, vitamin E and other useful substances.
Pamper your loved ones and boost their health at the same time with this delicious salad.

Salad Ingredients:

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

Recipe:

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

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

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

4) Defrost seaweed and rinse under running water, putting it in a colander. Seaweed will produce a lot of mucus - don't worry, it should. 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 beneficial substances as much as possible. Boil it for a few minutes and put it in a colander so that all the water is glassed. Photo 4.

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

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