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Sauerkraut and Squid Salad

A zesty salad that will please you and your family!

GalochkaAuthor avatar
Recipe author
Sauerkraut and squid salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 6 g
Fats 41 % 7 g
Carbohydrates 24 % 4 g
102 kcal
GI: 100 / 0 / 0
  • I love this zesty sauerkraut-and-squid salad for its good looks — it comes out very bright and festive. And of course it's very tasty and wholesome too. This salad is rich in vitamins. It's also a good choice for anyone watching their figure, since it's low in calories. The recipe for this canned-squid salad is very simple, and even the most inexperienced cook can pull it off. Cut the squid into strips. Peel and wash the onion and slice it into half-rings. Squeeze out 2–3 tablespoons of lemon juice and let the onion half-rings sit in it for 20 minutes. Chop the Korean-style carrots a bit smaller. Squeeze out the sauerkraut. Drain the marinade from the mushrooms. Combine all the prepared ingredients, mix gently, and dress with corn oil. Leave the salad in the cold for 30 minutes. Sprinkle chopped herbs on top and serve. If anyone likes it even spicier, I recommend adding a couple of cloves of garlic.

Caloric content of the products possible in the composition of the dish

  • Fried squid - 175  kcal/100g
  • Boiled squid - 110  kcal/100g
  • Fresh squid - 74  kcal/100g
  • Honey mushrooms - 20  kcal/100g
  • Parsley - 45  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Refined corn oil - 899  kcal/100g
  • Corn oil - 899  kcal/100g
  • Korean-style carrots - 134  kcal/100g

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