Seaweed Salad with Squid
by Editorial Staff
The beneficial properties of seaweed have long been known. It contains a large amount of vitamins, amino acids, minerals that have a positive effect on the human body. Let’s prepare a salad with cabbage.
Cook: 7 hour
Servings: 6-8
Ingredients
- Dried seaweed – 20 grams
- Vegetable oil – 15 Milliliters
- Granulated sugar – 5 Grams
- Mini squids – 800 Grams
- Table vinegar – 50 Milliliters
- Salt – 1/2 Teaspoon
- Dried Garlic – 1 Teaspoon (powder, granules)
- Chicken Egg – 4 Pieces
Directions
- Take a seaweed, cover it with water for 30 minutes. Then drain the water.
- Combine vinegar, sugar, salt, dried garlic and vegetable oil. Pour the resulting marinade over the cabbage, leave it to marinate in a cool place.
- In the meantime, the cabbage is pickled, take the squid, defrost them, get rid of the tentacles and chitinous plates. Pour cool water over them, wait for them to boil, then remove from heat. Insist in water for no more than three minutes, and then remove the water. This way your squid will not be overcooked or tough. You will need to boil the eggs hard.
- Then peel the eggs from the shell, chop them, but cut the squids into small rings or cubes of your choice. Place all ingredients in a salad bowl.
- A small onion also needs to be peeled and cut into small pieces, if you chose a spicy onion, pour boiling water over it.
- Remove the seaweed from the marinade, drain it, add the cabbage to the salad bowl.
- Stir all products very thoroughly, such a salad can do just fine without dressing, but if you prefer dressing salads, then use in this case yogurt, lemon oil dressing, mayonnaise. And, although salad is a dietary product, it is nevertheless nutritious enough that it can be served as an independent dish. Now you are well aware of how to prepare a seaweed salad with squid so that it has a special taste and aroma.
Bon appetit!
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