Salad with sea kale: recipe

At the moment, there are many recipes for all kinds of sea kale. The most useful sea kale, of course, fresh or dry. It is from such ingredients and should be prepared useful salads.

Salad from dry sea kale

In dry sea cabbage all usefulsubstance. Naturally, no one will eat dry kelp, so in salad preparation there are some subtleties. Try and you this delicious and healthy salad of sea kale, for the preparation of which you will need such ingredients:

• 125 g of dry cabbage


• 250 g of red cabbage


• 250 g carrots


• 250 g of champignons


• 1 tbsp. l. fresh ginger


• 2 tbsp. l. soy sauce


• 1 tbsp. l. sesame oil


• sesame seeds

To prepare a salad with sea kale forthis recipe, you should pre-soak for 15-20 minutes dry kelp. Then it is well washed and cut into small pieces. While the sea kale is soaked, take care of the vegetables. Cut the red cabbage, carrots and mushrooms. Mix all the vegetables together with sea kale in a large container. Add to the vegetables ginger, soy sauce and sesame oil. It is best to use it, as this oil will give an excellent flavor to your salad. But you can replace sesame oil by any other.

Leave the salad marinated for at least 1 hour. During this time, the vegetables will absorb soy sauce, butter and ginger. Finished salad sprinkled with sesame seeds. Put your salad in the fridge for a while to cool it before serving.

Salad with sea kale: recipe with tuna

A variety of dishes from sea kale shouldbe not only useful, but also delicious. Therefore, in the salads are added various ingredients to somehow diversify the taste of kelp. We suggest you add the tuna into the salad to make it taste very delicate and unusual. To prepare a salad with sea kale and tuna, you will need such ingredients:

• 125 grams of rice


• 80 g of tuna in oil


• kelp


• dried shiitake mushrooms


• chicken or vegetable broth


• black pepper


• 1/2 tsp. sesame oil


• soy sauce

To prepare a salad for this recipe, you will need to first deal with Shiitake mushrooms. Soak them in water for at least 10 minutes to make them soft. Then cut them into pieces.

Rinse the rice and cook it together with the shiitake andfresh laminaria in broth. All the ingredients can be cooked together. Remember that to make this salad, the rice should be quite sticky, so adjust the amount of broth.

When your rice is ready, heat the tuna inmicrowave oven. Top with black pepper. Divide the tuna into small pieces that you add in Fig. Mix rice well with mushrooms and seaweed and tuna. Add a little sesame oil, black ground pepper and a few drops of soy sauce. A small amount of dry kelp can sprinkle salad on top, but this is optional. Ready salad can be eaten both hot and cold.

Bon Appetit!