Salads with seaweed and corn. Salad with seaweed, corn and eggs: recipe with step-by-step photos


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.

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


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 must 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!

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 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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