Salad with seaweed and squid

Step-by-step cooking

1. Step 1:

   

   How to make a salad with seaweed and squid? Prepare the products. If the squid is frozen, defrost it beforehand. Cucumber is fresh, medium-sized. The pulp is needed from the pumpkin, the weight is indicated without the skin. Sea cabbage is pickled, you can pickle it yourself beforehand, or you can buy it ready-made in a jar. I use olive oil for salad dressing, you can take any vegetable oil. Put water on the fire to cook the squid.

2. Step 2:

   

   Wash the squid carcasses under running cold water, remove the skins and remove all the insides. Add a little salt to the boiling water for the squid and dip the squid carcasses into it. Boil for 2 minutes and remove the squid. Cool them on a plate. You should not cook squid longer, otherwise they will become stiff and this can spoil the salad. For a more attractive type of salad, you can take mini squid.

3. Step 3:

   

   Peel the pumpkin from the skin and cut into thin strips. This can be done with a knife or use a carrot grater in Korean. Boil the sliced pumpkin in the squid broth for 3-4 minutes (depending on the thickness of the slicing). Flip into a colander, let the water drain and cool. Put the boiled chopped pumpkin in a salad bowl.

4. Step 4:

   

   Cut the cooled squid into thin strips and put it in a salad bowl to the pumpkin.

6. Step 5:

   

   Remove the seaweed from the jar, drain all the liquid. Add the right amount of cabbage to the salad.

7. Step 6:

   

   Wash the cucumber, dry it with paper towels. Cut the fresh cucumber into thin strips and add to the salad.

8. Step 7:

   

   Lightly salt the salad (if required), add ground black pepper or other spices to taste. Season the salad with a small amount of vegetable oil. Mix the salad and you can serve it to the table.

9. Step 8:

   

   Salad can be served as an independent dish, as a snack or main meal, for people who follow a diet. As an appetizer, the salad is suitable for potato and rice dishes.