Salad from sea kale is an incredibly useful, tasty, juicy and fast enough food, which can be done in a matter of minutes. Let's find out some recipes with you, and you'll highlight the most interesting and suitable for yourself.
Salad with sea kale with egg
Ingredients:
- vegetable oil - 30 ml;
- fresh sea cabbage - 300 g;
- bulb - 1 piece;
- onion fresh green - 1 bunch;
- egg - 3 pcs.
Preparation
So, take the bulb, clean it and cut it with thin rings. Sea kale is released from the packaging, boiled for 5 minutes, poured and discarded in a colander. After that, we spread it in a salad bowl, add a ray and mix thoroughly. Eggs cook for 15 minutes, cool, clean and chop small cubes. Green onions rinse, shake and shred with a knife. Then we combine all the components, fill it with vegetable oil and mix it.
Salad of sea kale with crab sticks and egg
Ingredients:
- marinated laminaria -300 g;
- Corn sweet canned - 1 can;
- bulb - 1 piece;
- egg - 3 pieces;
- Crab sticks - 200 g;
- mayonnaise.
Preparation
First, we clean the onion, shred it with rings and mix it with marinated cabbage. If the algae are too long, you can cut them in several places. Crab sticks are released from the package, cut with a knife across, and then - half rings. Eggs pre-cook until ready, and then cool, clean and cut into cubes. With sweet corn, carefully merge all the juice and connect all the ingredients in a deep salad bowl. We fill the salad with lean mayonnaise and mix thoroughly.
Salad of fresh sea kale with egg
Ingredients:
- carrots in Korean - 250 g;
- cucumber canned - 2 pcs .;
- egg - 2 pieces;
- fresh sea cabbage - 250 g;
- bulb - 1 piece;
- vegetable oil - 3 tbsp. spoons;
- spice.
Preparation
We combine fresh sea cabbage with carrots and add a cleaned and finely chopped onion. Then cut into cubed canned cucumbers and mix everything. Next, make a dressing, mixing the butter with spices, and pour it our salad. Eggs boil, clean, chop the squares and throw to the rest of the ingredients. All carefully mix and serve salad to the table.
Salad with sea kale, egg and pickled cucumber
Ingredients:
- fresh cabbage - 300 g;
- red canned beans - 1 can;
- egg - 3 pieces;
- pickled cucumber - 1 piece;
- garlic - 3 cloves;
- mayonnaise - 50 ml.
Preparation
With the beans, drain carefully all the liquid and pour the legumes into a beautiful plate. We add sea kale, crushed boiled eggs and cucumbers, chopped cubes. In mayonnaise we squeeze out cleaned cloves of garlic and fill this dish with our dish.
Salad from canned sea kale with egg and squid
Ingredients:
- fresh dill - 1 bunch;
- squid - 200 g;
- carrots - 1 piece;
- parsley fresh - 1 bunch;
- bulb - 1 piece;
- cauliflower canned - 200 g;
- egg - 2 pcs.
For refueling:
- olive oil - 2 tbsp. spoons;
- natural soy sauce - 1 tbsp. a spoon;
- vinegar rice - 1 tbsp. a spoon.
Preparation
Seafood is cleaned from the film, rinsed and boiled in water. Next, cut the squid straws and put them in a bowl. Eggs are hard-boiled, and we need fresh carrots. We rub the peeled vegetable on a grater, and cut the eggs into small cubes. Bulb shred, marinated cabbage crushed and combine all the ingredients together. For refueling, mix rice vinegar with oil and soy sauce. Fill the resulting mixture with our salad with sea kale, squid and egg, stir and call everyone to the table.