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. That seaweed, which is sold in cans as a ready-made Far Eastern salad, contains little useful. To extract the maximum useful 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 delicious and healthy salad is ready!

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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 “diet” or “low-calorie”, since the ratio of calories in it is reduced to very insignificant numbers.

Incredible, refined and original is the salad with seaweed and corn. Such salads are not only tender and tasty, but also rainbow-bright, which is generally not typical for seaweed dishes. By adding other components, each time you get an extraordinary creation that can rightfully be called a masterpiece. Each of the recipes presented is special and unique, quick to prepare and incredibly simple. But the result is simply amazing. They turn out surprisingly tasty, unusual and healthy.

It’s hard to even imagine that these products are so attractive to each other. The taste of the salad is simply incredibly refined, delicate and unusual. Corn kernels add solemnity, and the cheese gives amazing creamy tenderness. Thanks to the eggs, it turns out not only beautiful and tasty, but also satisfying, able to quench your appetite.

You will need:

• 150 gr. seaweed;
• 2 large eggs;
• 100 gr. cheese;
• 150 gr. corn;
• 150 gr. mayonnaise;
• 1/4 tsp. salt;
• 1/4 tsp. pepper

Sea kale and corn salad:

1. The seaweed is laid out on a board and chopped a little. The stripes should not be too long. It is advisable to rinse it after chopping so that grains of sand do not get into the salad.
2. The eggs are placed in a saucepan and filled with water, after which they are put on fire and boiled for at least ten minutes, but no more than twelve. After cooking, the boiling water is drained and cold water is added. The eggs cool in it, then they are peeled and cut into small squares.
3. To grind cheese, take a medium grater and grate it on it.
4. The liquid is filtered from the corn and all the products are poured into a salad bowl.
5. Pour mayonnaise over them, add salt and pepper, mix.

Important! Sea kale must be washed. It very often contains sand, which is simply unacceptable in the finished salad.

Seaweed salad with cheese

This one can safely be called a non-standard copy of “Crab”. It is as tender and tasty as the famous dish, but at the same time somewhat different. It contains not only seaweed, but also carrots, beef, and asparagus. Naturally, the result is an unusual but amazing dish. In addition, instead of mayonnaise, use a simple, but at the same time unusual sauce, which gives the salad lightness and piquancy.

For seaweed salad with cheese you need:

• 200 gr. beef;
• 150 gr. rice;
• 150 gr. seaweed;
• 80 gr. pickled soy asparagus;
• 2 carrots;
• 100 gr. cheese;
• 100 gr. corn;
• 20 gr. oils;
• 10 gr. lemon juice;
• 1/4 tsp. pepper;
• 1/4 tsp. salt.

How to make seaweed salad:

1. The meat is washed and cut into thin strips with a knife, then placed in a frying pan, sprinkled with a little salt and pepper, added with butter and fried.
2. The rice is washed and boiled, then drained in a colander, washed again and cooled.
3. The carrots are washed with a brush, peeled, cut into strips and fried in a frying pan with the addition of a small amount of vegetable oil.
4. The cheese is grated.
5. The remaining unused oil is mixed with lemon juice.
6. Sea cabbage is washed and chopped, mixed with products that have already been prepared.
7. Add asparagus and corn there, pour in oil mixed with lemon juice, and mix everything with a regular spoon.
8. Top with grated cheese and the salad is ready.

Tip: the calorie content of seaweed salad with butter can be reduced if the meat is boiled rather than fried. Cooking will take longer, but the benefits from the dish will be significantly greater.

Salad with corn and seaweed

The combination of kelp with pickles is so exquisite that a salad with these products turns out to be unusual, albeit very unusual. The apples and carrots used allow one to achieve simply incredible taste, which is emphasized with the help of cheese and ordinary onions.

You will need:

• 220 gr. seaweed;
• 2 eggs;
• 1 carrot;
• 1 onion;
• 50 gr. green onions;
• 2 pickled cucumbers;
• 100 gr. cheese;
• 50 gr. corn;
• 1 apple;
• 100 gr. mayonnaise;
• 1/4 tsp. pepper;
• 1/4 tsp. salt.

Salad with seaweed and cheese:

1. The eggs are placed in a saucepan pre-filled with water and boiled in it for about twelve minutes, then cooled, peeled, and cut into cubes.
2. This is exactly how cucumbers are cut into cubes with a knife. After cutting, squeeze them out a little with your hands so that the marinade contained in them does not get into the salad.
3. Wash the carrots with a brush, place them in a saucepan with water and boil. The boiled meat is cooled, thoroughly peeled and cut into cubes.
4. The cheese is grated as usual.
5. The onion is cleaned, then washed and chopped into thin half rings with a knife.
6. Green onions are washed and finely chopped with a knife.
7. The kelp is squeezed out and slightly chopped.
8. The corn is strained.
9. All products are combined in a salad bowl.
10. The apple is peeled, cut and cut out in the middle, grated, and added to the rest of the products.
11. Mayonnaise is also added, after which it is mixed, a little salt is added, and pepper is added. Sprinkle cheese on top and the salad is ready! You can leave a third of the corn for decoration.

Tip: to prevent the apple from acquiring an unpleasant dark shade, you need to sprinkle it with a little lemon juice or vinegar. Thanks to these simple steps, the fruit will remain light.

Corn salad, seaweed

Simple and quick to prepare, you will undoubtedly enjoy it, because it is so tender and deliciously tasty that it is impossible to tear yourself away from it. To make the benefits even greater, you can replace mayonnaise with sour cream. In this case, it approaches ideal.

You will need:

• 250 gr. seaweed;
• 2 large eggs;
• 150 gr. crab sticks;
• 100 gr. cheese;
• 1 apple;
• 2 garlic cloves;
• 1/4 tsp. salt;
• 180 gr. mayonnaise;
• 20 gr. greenery

Preparation step by step:

1. The marinade is immediately drained from the corn.
2. The same is done with seaweed, squeeze it out a little more with your hands, then chop it into strips no more than three centimeters in length.
3. Crab sticks are thawed, printed and cut into small cubes with a knife.
4. The eggs are boiled for about twelve minutes, cooled and then just peeled and grated on a fine grater.
5. The apple is peeled. After cutting in half, cut out the core and only then grate it.
6. The cheese is also ground using a grater.
7. Peel the garlic and begin to chop it finely with a knife on a kitchen board.
8. All products are placed in a bowl, where they are seasoned with mayonnaise and mixed.
9. The finished salad is placed in a dish and decorated with the corn that remains in the jar and grated cheese. It turns out very gentle and elegant.

Seaweed salad with corn, sausage and cheese

It’s amazing how satisfying and appetizing kelp will be if you add sausage to it in a salad. The taste is completely different, more noble and refined. And in general, this recipe can safely be called special. After all, it is with its help that real miracles happen, and seaweed is not like itself. It becomes a real delicacy. Everything here is magnificent and harmonious; with just one glance at this dish, you will feel your appetite flaring up.

You will need:

• 150 gr. boiled sausage;
• 50 gr. mayonnaise;
• 200 gr. seaweed;
• 1 cucumber;
• 1/4 tsp. salt;
• 1/4 tsp. pepper;
• 100 gr. cheese;
• 1 clove of garlic;
• 2 large eggs;
• 250 gr. corn.

Preparation step by step:

1. The sausage is laid out on a board, the film is removed from it and cut with a knife into thin strips, no more than a centimeter in thickness.
2. Peeled and washed cucumber is cut into the same strips on a board.
3. The cabbage is strained from the brine and chopped a little with a knife or scissors so that the length of the strips does not exceed three centimeters.
4. The eggs are placed in a deep container, filled with water and boiled, then cooled, peeled and chopped with a knife into small squares.
5. Grate the cheese on a fine grater.
6. The garlic is peeled and finely chopped with a knife or crushed in a garlic grinder.
7. The entire marinade is drained from the jar in which the corn is located, and only the grains themselves are used in the salad.
8. Once prepared, put all the products in a salad bowl, add mayonnaise and salt and pepper, and mix.
9. Place the dish in the refrigerator for at least half an hour, and stir again immediately before serving.

Sea kale seems unappetizing and unpresentable only to those who simply do not know about the numerous salad recipes in which kelp is among the main ingredients. These dishes can rightfully be called exquisite. This is especially true for those in which they add not only cabbage extracted from the depths of the seas, but also cheese and grains of canned corn. With these components it is incredibly transformed, it turns out simply extraordinary, bright, and arousing admiration. Such salads are dressed as standard - with mayonnaise, as well as with butter, sour cream or yogurt. And sometimes craftsmen create slightly different dressings - amazing sauces, with the help of which the salad with seaweed and chicken begins to play with new colors, opens up completely and amazes others not only with its appearance and taste, but also with an amazing aroma that can turn your head. And it’s even hard to believe that these dishes are based on the simplest, most unremarkable seaweed.

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.