• Carrots (fresh, grated for korean carrot) - 100g,
  • Canned sea kale - 1 can (200 grams),
  • Crab sticks - 100 grams,
  • Canned corn - 1 can (without liquid),
  • Salt and black pepper to taste
  • Seasoning for Korean carrot (dry) - ½ tsp,
  • Mayonnaise (preferably homemade) - 4 tbsp. spoons.

Cooking process:

To begin, we will clean the fresh carrots, rub it in for a grated Korean carrot salad. Now you need to add salt, black pepper to the grated carrots, seasoning for Korean carrots, for piquancy you can add a little citric acid or lemon juice, and maybe vinegar, if desired. Lightly milling carrot hands.

Canned sea kale must be removed from the jar and the excess liquid must be drained. If the cabbage is too long, I recommend cutting it with kitchen scissors into smaller pieces. If you have purchased dry kelp, you first need to brew it with boiling water, leave for a few minutes, boil for five minutes if you wish, then rinse thoroughly in large quantities  liquids, dry thoroughly, and then use as needed.

I believe that it is in the dry sea kale that there is more benefit, but I only had a jar with canned food, so follow on.

Thawed or chilled crab sticks need to be cut into small pieces, but do not be too shallow, they should be noticeable in the salad.

Next you need to merge from canned corn  liquid and send the corn into a common cup with the prepared ingredients.

All the ingredients are mixed in a deep cup, then add the mayonnaise and mix everything again.

You can use homemade mayonnaise, which is much tastier and healthier than store counterparts.

From the inconspicuous seaweed, you will get quite a beautiful salad with bright splashes of crab sticks and carrot strips.

This salad can be called "everyday" and cook it for every day. But if you diversify it with some other interesting ingredient, for example, sea ​​cocktail, it will sparkle with new tastes and can become festive. You decide, most importantly, include a healthy cabbage in your diet, and then you will have much less health problems.

Salad of crab sticks with seaweed and carrots cooked Slavs.

Good appetite! Cook delicious and healthy dishes  together with the site good recipes!


  Salad from sea ​​kale  with crab sticks  and my mother has been preparing an egg for many years. Of course, someone can say that this recipe has long been out of fashion, but as we know, with time a lot comes back. For example, many times there were fashionable trousers-flares, crimple sundresses and shoes on platforms. The same can be said about cooking, where on an equal footing with new trends, such as molecular cuisine, fusion and other culinary styles, it is increasingly possible to meet even the most expensive restaurants with long-forgotten recipes familiar to us from childhood, but in interesting presentations.
  This is how this salad, despite the simple composition of ingredients, always remains popular in our family. Especially his basic recipe  (), because often I add different ingredients to it and bring new tastes and shades to this dish. Most of all I like to play with the presentation of seaweed salad with crab sticks and egg, serving it in different styles, this is already my trick - never to repeat and surprise guests every time with a novelty.
  The basic basis of the dish is very interesting, because for its preparation we need simple ingredients that can often be found in the refrigerator. The main taste of the dish is given by crab sticks and kelp, but fresh notes are obtained by adding cucumbers to the salad. To make the dish more tender and satisfying, add more boiled eggs to it.
  Mix the ingredients together with any sauce as desired - mayonnaise or sour cream.
  For seaweed salad with crab sticks and egg can be used as marinated kelp, purchased in finished form, and cook it yourself, if it is dried, for this it needs to be soaked and boiled, as indicated in the instructions.



- crab stick - 100 g,
- sea kale - 300 g,
- chicken egg, table - 1 pc.,
- Fresh cucumber - 1 pc.,
- mayonnaise sauce - to taste.

For some reason, we treat many very useful products with some disdain and in no way want to include them in our menu. And the idea of ​​making such a festive dish of such products seems seditious to us. For example, sea kale. This useful product, unfortunately, is not popular in our country. Few can identify themselves as kelp fans, although they are well aware of the mass useful properties  this product. Meanwhile, you can try to cook very delicious salad  seaweed with crab sticks. By the way, crab sticks are one of the few ingredients that blend beautifully with sea kale, which has, nevertheless, a specific taste. So, in combination with crab sticks, seaweed acquires a completely different “sound”. However, it is enough just to cook such a dish to make sure of it. Given that the main components of the salad with seaweed and crab sticks do not require pre-treatment, you will not spend much time on cooking. It remains only to choose the appropriate recipe.

Salad "Captain"

Very easy to prepare dish. For it, you only need to pre-boil hard boiled eggs. All other components are ready. Ingredients:

  • One half of canned or pickled sea kale;
  • 2 packs of crab sticks;
  • 5 eggs;
  • Salt and mayonnaise at its discretion.

Preparation: So, you first need to boil the eggs, cool them, peel and cut into small cubes. Canned sea kale must first be washed to remove excess oil, and then drain it in a colander. Then it remains only to cut the crab sticks and put all the ingredients in a salad bowl. Now add salt, mayonnaise and mix everything. Our simple and tasty salad  ready! It goes very well with boiled potatoes. Try it!


Salad "Gems"

Very beautiful multi-colored salad of seaweed and crab sticks. And the roasted carrot in its composition gives the dish a savory, sweetish taste. Ingredients:

  • Canned kelp can;
  • 2 small carrots;
  • 1 head of white onion;
  • 1 head of red onion;
  • 1 pack of crab sticks;
  • Vegetable oil;
  • Mayonnaise.

Preparation: Laminaria, recline in a colander, to her stack marinade, and then cut it into small pieces and spread in a bowl. Crab sticks are thawed, cut into ringlets and add to the bowl with sea kale. Wash my carrots, peel them, and cut them into narrow, thin sticks. We clean and shred the head of white onions. Now put the brazier on the stove, pour some vegetable oil into it and fry the carrot on it. Carrots should be soft and browned. Then we take out a carrot from the brazier, and in the remaining butter fry the shredded onions. We put the vegetables in a colander, cool them and add them to the bowl with sea kale and crab sticks. We clean the head of the red onion from the husk, chop it up and put it in our hands so that the onion can give the juice. Put the red onion in a bowl with the rest of the products, add mayonnaise and mix. If desired, you can add to the dressing salt and spices to your liking.

Salad "Kamchatka"

You can treat yourself to a salad of crab sticks with sea kale and canned corn. By the way, for him you can cook and delicious cheese dressing. Ingredients:

  • 300 grams of fresh or canned sea kale;
  • 1 can of sweet canned corn;
  • 5 pieces of chicken eggs;
  • Crab sticks packaging;
  • Onion Head

For refueling:

  • 1 processed cheese;
  • 2 tablespoons of mayonnaise or sour cream;
  • Half a glass of boiling water.

Cooking: If for cooking we take fresh sea kale, then it must first be washed and boiled, and then cut into small pieces. Canned cabbage just cut. Boil the eggs hard-boiled, let them cool, and then clean and chop finely. Crab sticks are thawed and then cut lengthwise into two parts, and then cut into semicircles. From the corn, pour the marinade and place the grains in a salad bowl. Add to them finely chopped onion, chopped sea kale, chopped crab sticks and dressing with sauce. To make it, we rub melted cheese on a fine grater, pour it with boiling water and mix until smooth. When the cheese is completely melted, add mayonnaise or sour cream to it. Salt and sugar put at its discretion.


Salad "Spicy"

Delicious salad: sea kale, crab sticks, mustard dressing and cheese. The remaining ingredients can be varied and meet your ideas about savory taste  the dishes. We suggest using the following ingredients:

  • Canned kelp;
  • Spicy korean carrot;
  • Crab sticks;
  • Any hard cheese;
  • Canned corn.

For refueling:

  • Mayonnaise;
  • Sweet French mustard.

Preparation: All products (except for mayonnaise and mustard) for cooking this dish are taken in equal proportions. Ostrum korean carrot  cut into small pieces. Defrost and finely cut the crab sticks and grind the kelp. We put products in a salad bowl. Now we add marinade to canned corn and add grains to the rest of the ingredients. We dress with sauce prepared from three parts of mayonnaise and one part of sweet mustard with seeds (French or Dijon).

Pomegranate salad

Perfectly combined kelp not only with crab sticks, but with sour berries. Therefore, you can make very tasty and original salad  with pomegranate, fresh lingonberries or cranberries. Ingredients:

  • Marinated kelp - 1 jar;
  • Crab sticks - 1 pack;
  • Garnet.

Preparation: Chop the cheese with a grater into small chips. Pomegranate peeled, remove the seeds from it and put them in a bowl. We defrost and cut diced crab sticks, and simply remove the kelp from the can. Add some mayonnaise and mix all the ingredients. Top sprinkle our pomegranate salad with cheese shavings. So different can turn out seaweed salad with crab sticks. By the way, fresh kelp is much more useful than canned. But the processed product retains its miraculous properties. This plain-looking seaweed is primarily beneficial for its high iodine content. In addition, it contains bromine and magnesium, manganese and iron, cobalt and potassium. It is rich in kelp and other micro and macro elements as well as various vitamins. Therefore, the use of seaweed is obvious, but you still have to get used to its taste. And a great opportunity to try out this healthy product will be any salad. So do not be afraid to experiment and cook with pleasure. Enjoy your meal and success in the culinary field!

Salad with sea kale and crab sticks

Delicious seaweed salad with crab sticks

This is a delicious and healthy salad with sea kale prepared on quick hand  and does not require much effort. It is not as beautiful as it tastes. Therefore, it is better to decorate it, and then everything will be tasted and will themselves stretch for the addition.

Composition

for 4-5 servings

  • Crab sticks - 150 g (small package);
  • Sea cabbage tinned salted (Far Eastern Salad) - 1 can (150 g);
  • Hard boiled eggs - 4 pieces;
  • Canned green peas - 1/2 banks;
  • Black olives (black) - 2 tablespoons;
  • Onion bulb (preferably red) - 1 small head or 1/2 normal;
  • Mayonnaise - to taste (~ 5 tablespoons);
  • Salt - not necessarily to taste.


Ingredients of Seaweed Salad

How to cook

  • Drain the brine from the salted seaweed.
  • Cut: olives lengthwise into 2 parts, crab sticks - rings, eggs - diced, onions - quarters of rings. All mix, season with mayonnaise.

If you decorate the salad, then set aside pieces of eggs, crab sticks, olives (what you will decorate) in advance.


Very simple and excellent on the taste salad with sea kale, crab sticks, eggs, peas, onions, olives and mayonnaise!


   Salad composition

   Sea cabbage (“Far Eastern” salad)

   Cut the crab sticks


How to chop the ingredients for salad with sea kale


Delicious salad with sea kale is ready!

What sea kale to take

I advise you to use sea cabbage in iron cans (salted, canned) for this salad, which is called “Far Eastern Salad”. This sea kale preserves its natural taste, not smeared with any additives, it is slightly salty, without an acetic taste. Her dense, clearly palpable stripes are best for salads.