Seaweed salad with green beans and cranberries is an alternative to the traditional vinaigrette and a good way to feed those family members who don’t like this product with wholesome sea cabbage. The dish turns out really delicious. Sweet potatoes and carrots, sour cranberries, a sharp onion, savory marinated gherkins and fresh greens are perfectly combined with kelp. I advise you not to be lazy and, instead of ready-made mayonnaise, quickly mix in a blender a sauce of high-quality olive oil and wine vinegar. This important finishing touch, like the cherry on the cake, will pleasantly complement your vegetarian salad. For the lean menu, prepare the sauce without egg yolk.
This is a winter salad, I cook it from quickly frozen asparagus beans and frozen cranberries so that there are a lot of healthy products in the winter menu.
- Cooking time: 20 minutes
- Servings: 3
Ingredients for seaweed salad with green beans and cranberries
- 250 g of boiled sea kale;
- 250 g frozen asparagus beans;
- 200 g of boiled potatoes;
- 150 g boiled carrots;
- 150 g Peking cabbage;
- 150 g pickled gherkins;
- 50 g green onions;
- 70 g cranberries.
For refueling:
- 50 g of extra virgin olive oil;
- raw chicken yolk;
- 5 g of sea salt;
- 10 ml of wine vinegar;
- 5 g of mustard.
A method of cooking seaweed salad with green beans and cranberries
Peeled boiled potatoes cut into small cubes, put in a deep salad bowl.
To the potatoes add peeled cabbage chopped into thin strips. Instead of Chinese cabbage, you can use any fresh salad - Romain, iceberg or regular leaf, the main thing is to add a touch of fresh greens.
Cut the boiled carrot into cubes of the same size as the potato. Put the carrot in a salad bowl, it will give the dish a little sweetness.
We blanch the frozen asparagus beans in salted boiling water for 4 minutes. We shift it into a bowl with ice water to stop the cooking process (the beans will remain bright green), then we throw it on a sieve.
Add blanched beans to the salad bowl.
Now we add a piquancy dish - put marinated pickled gherkins, cranberries and finely chopped green onions. Cranberries for this purpose will suit frozen, it must be left for 20-30 minutes at room temperature.
Last add boiled sea kale. You can cook boiled cabbage from dry seaweed yourself - soak the algae in cold water for several hours, wash thoroughly, drain in a colander, then put in a large saucepan, pour boiling water, cook for 30 minutes, add sea salt to taste.
Making salad dressing. Put the raw egg yolk into the blender, add the mustard, sea salt and wine vinegar. We mix the ingredients until the salt dissolves, then in a thin stream pour in high-quality olive oil of the first cold-pressed extra virgin variety, and do not turn off the mixer. The oil and other ingredients form a light thick emulsion - a delicious sauce dressing for vegetables.
Salad of seaweed with green beans and cranberries ready. Enjoy your meal!
