Sea salad with seaweed and squid
Description
The salad is quick and easy to prepare. You can make this tasty and very healthy seaweed salad any time of the year and serve it not only on ordinary days but also at festive occasions. So read the recipe explaining how to properly and deliciously prepare seaweed salad with squid, and then simply make it. If you're worried about the long preparation time for seaweed, you can use ready-made seaweed from a can, but in this case, be careful with vinegar—it may require much less. The salad is ready to serve.
Instructions
- 1
Step 1
Place the dried seaweed into a bowl.
- 2
Step 2
Cover with cold water and let stand for 24 hours.
- 3
Step 3
Transfer the cabbage to a pot with cold water, add salt, and simmer over low heat for about 3 hours. Check after 2 hours of cooking—the cabbage should not turn into mush.
- 4
Step 4
I have squid rings. Place them in a pot, cover with cold water, and bring to a boil over high heat. Cook squid bodies in exactly the same way.
- 5
Step 5
As soon as the first bubbles appear from boiling, remove the squids and place them into ice water.
- 6
Step 6
When the squids have cooled, remove them from the water. Slice them into thin strips.
- 7
Step 7
Toast sesame seeds in a dry skillet.
- 8
Step 8
Heat a pan with vegetable oil and sauté the chopped onion for about 5 minutes. Then add the carrot. The carrot can be grated on a coarse grater or a Korean carrot grater.
- 9
Step 9
Sauté until the carrots are soft. Then add sesame, mix well, and remove from heat.
- 10
Step 10
Cooled cabbage leaves, if they are very wide, can be cut lengthwise.
- 11
Step 11
Slice the cabbage into thin strips.
- 12
Step 12
Place the cabbage, carrots with onion, squid, and minced garlic into a bowl.
- 13
Step 13
Add vinegar (regular or apple cider), red chili pepper, and soy sauce in small portions. Mix and taste the salad, then adjust to your taste by adding more sauce or vinegar.
- 14
Step 14
The salad stores well in the refrigerator, so you can prepare a large portion.