Seaweed salad is a nutritious and flavorful dish that brings together the briny taste of the sea with the freshness of vegetables and the richness of eggs. This salad is perfect for anyone looking to incorporate more vitamins and minerals into their diet. Seaweed, being rich in iodine, calcium, and fiber, is complemented by the protein in the eggs and the crunch of pickled cucumbers. This salad also adds a bit of indulgence with a light mayonnaise dressing that ties all the ingredients together. Whether you’re serving it as a side dish or enjoying it as a light meal, this Seaweed Salad with Eggs and Pickles is a simple and delicious way to add variety to your menu.
Full Recipe:
Ingredients
- Seaweed (200 g)
- Boiled eggs (4 pcs)
- Pickled cucumbers (2 pcs)
- Canned peas (1 can, approximately 200-300 g)
- Onion (1 pc)
- Mayonnaise (2-3 tbsp)
Steps to Make Seaweed Salad with Eggs and Pickles
Step 1: Prepare the Ingredients
- Boil the Eggs: Begin by boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, let them cook for about 10 minutes. Afterward, cool them under cold running water, peel, and chop into small pieces.
- Chop the Vegetables:
- Pickled Cucumbers: Dice the pickled cucumbers into small cubes. Their tangy flavor adds a refreshing contrast to the richness of the eggs and mayonnaise.
- Onion: Finely chop the onion. If you find raw onion too pungent, soak the chopped onion in cold water for 5-10 minutes, then drain before using. This reduces the sharpness while retaining the crunch.
Step 2: Prepare the Seaweed
- If using dried seaweed, rehydrate it by soaking it in warm water for about 10-15 minutes. Drain and rinse thoroughly. You can also use canned or pre-cooked seaweed to save time. If the seaweed is already cooked or packaged, simply drain any excess liquid before using.
- Once prepared, chop the seaweed into bite-sized pieces if it isn’t already cut.
Step 3: Combine the Ingredients
- In a large mixing bowl, combine the chopped seaweed, boiled eggs, diced pickled cucumbers, and canned peas (drain the peas before adding them to the bowl).
- Add the finely chopped onion to the mixture. Toss all the ingredients together gently to ensure even distribution.
Step 4: Add the Dressing
- Add 2-3 tablespoons of mayonnaise to the mixture. Adjust the amount of mayonnaise to your preference depending on how creamy you want the salad.
- Stir gently to coat all the ingredients with the mayonnaise, ensuring the dressing is evenly spread throughout the salad.
Step 5: Season and Serve
- Taste the salad and adjust seasoning if needed. Usually, the pickled cucumbers and canned peas provide enough flavor, but you can add a pinch of salt or pepper if desired.
- Serve the salad chilled or at room temperature, depending on your preference. It pairs well with crusty bread or can be enjoyed as a side dish to a larger meal.
Nutrition Facts (Per Serving)
This recipe makes about 4 servings, and the following nutrition facts are approximate per serving:
- Calories: 180-200 kcal
- Protein: 10 g
- Fat: 12 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Iodine: High content (from seaweed)
- Vitamins and Minerals: Rich in vitamin A, C, iron, and calcium (from seaweed and vegetables)
FAQs
1. What kind of seaweed should I use for this salad?
You can use a variety of seaweeds such as wakame, nori, or kombu, depending on availability and preference. Dried seaweed needs to be soaked in water to rehydrate, whereas canned or fresh seaweed can be used directly.
2. Can I use other types of pickles?
Yes! While pickled cucumbers are traditionally used in this recipe, you can experiment with different kinds of pickles like pickled carrots, radishes, or even sauerkraut for a different flavor.
3. Is this salad suitable for vegetarians?
Yes, this seaweed salad is vegetarian-friendly, as it doesn’t contain any meat or fish. However, it is not vegan due to the eggs and mayonnaise. To make it vegan, you could replace the eggs with tofu and use a vegan mayonnaise.
4. How long can I store this salad?
This salad can be stored in an airtight container in the fridge for up to 2 days. Keep in mind that the texture of the vegetables may change slightly, and the seaweed may release some water, so give it a good stir before serving.
Tips for Making the Perfect Seaweed Salad
- Balance the Flavors: Seaweed can have a strong briny flavor, so it’s important to balance it out with the other ingredients. The pickled cucumbers and canned peas bring a nice acidity and sweetness to the dish, while the mayonnaise provides a creamy contrast.
- Choose the Right Seaweed: If you’re new to seaweed salads, start with a milder variety like wakame. It’s tender and has a less intense flavor compared to other types of seaweed.
- Egg Variations: While boiled eggs are a classic choice, you can try soft-boiled or poached eggs for a more runny texture if desired.
- Healthier Alternatives: For a lighter version of this salad, you can swap regular mayonnaise with a lighter version or even use Greek yogurt. This will reduce the fat content without compromising the creamy texture.
Storage Tips
- Refrigeration: Store the salad in an airtight container and refrigerate it for up to 2 days. Since the mayonnaise can cause the salad to become soggy over time, it’s best to consume it as soon as possible after making.
- Make-Ahead Option: You can prepare all the ingredients ahead of time, except for the mayonnaise, and store them separately in the fridge. When ready to serve, simply toss everything together with the mayonnaise to ensure maximum freshness.
Conclusion
This Seaweed Salad with Eggs and Pickles is not only easy to prepare but also packed with a variety of textures and flavors. From the briny seaweed to the crunch of pickles and canned peas, every bite offers something unique. Plus, the richness of eggs and the creaminess of mayonnaise tie everything together, making it a perfect side dish or a light meal.
It’s a healthy and delicious way to enjoy the benefits of seaweed, especially if you’re looking to add more iodine and fiber to your diet. Whether you’re making this for a casual lunch or as part of a larger meal spread, this salad is sure to be a hit with anyone who tries it!