Table of contents:
- Ingredients for seaweed salad with green beans and cranberries
- Method of preparing seaweed salad with green beans and cranberries
Video: Seaweed Salad With Green Beans And Cranberries. Step-by-step Recipe With Photo
Seaweed salad with green beans and cranberries is an alternative to traditional vinaigrette and a good way to feed healthy seaweed to those family members who do not like this product. The dish turns out to be really delicious. Sweet potatoes and carrots, sour cranberries, spicy onions, savory pickled gherkins and fresh herbs go well with kelp. I advise you not to be lazy and, instead of ready-made mayonnaise, quickly mix a sauce made from high-quality olive oil and wine vinegar in a blender. Like the cherry on top of a cake, this important finishing touch complements your vegetarian salad. For a lean menu, make a sauce without egg yolk.
This is a winter salad, I make it with quick frozen asparagus beans and frozen cranberries so that there are many healthy foods on the winter menu too.
- Cooking time: 20 minutes
- Servings: 3
Ingredients for seaweed salad with green beans and cranberries
- 250 g boiled seaweed;
- 250 g frozen asparagus beans;
- 200 g boiled potatoes;
- 150 g boiled carrots;
- 150 g of Chinese cabbage;
- 150 g pickled gherkins;
- 50 g green onions;
- 70 g of cranberries.
- 50 g extra virgin olive oil;
- raw chicken yolk;
- 5 g sea salt;
- 10 ml wine vinegar;
- 5 g of table mustard.
Method of preparing seaweed salad with green beans and cranberries
Cut the boiled potatoes peeled from the skin into small cubes, put in a deep salad bowl.
Add Chinese cabbage chopped into thin strips to the potatoes. Instead of Chinese cabbage, you can use any fresh salad - romaine, iceberg or ordinary leafy, the main thing is to add a touch of fresh greens.
Cut the boiled carrots into cubes of the same size as the potatoes. We put the carrots in a salad bowl, it will add a little sweetness to the dish.
Blanch the frozen asparagus beans in salted boiling water for 4 minutes. Transfer to a bowl of ice water to stop the cooking process (the beans remain bright green), then put them on a sieve.
Add the blanched beans to the salad bowl.
Now add some spice to the dish - add finely chopped pickled gherkins, cranberries and finely chopped green onions. Frozen cranberries are suitable for these purposes; they need to be left at room temperature for 20-30 minutes.
Add boiled seaweed last. You can cook boiled cabbage from dry seaweed yourself - soak the seaweed in cold water for several hours, wash thoroughly, discard in a colander, then put in a large saucepan, pour boiling water over it, cook for 30 minutes, at the end add sea salt to taste.
Making a salad dressing. Put raw egg yolk in a blender, add table mustard, sea salt and wine vinegar. Mix the ingredients until the salt dissolves, then pour in high-quality extra virgin olive oil in a thin stream, without turning off the mixer. The oil and the rest of the ingredients form a light, thick emulsion - a delicious dressing for vegetables.
Seaweed salad with green beans and cranberries is ready. Bon Appetit!