Lenten Seaweed Salad with Cucumbers and Potatoes

Eat this salad often and illness will pass you by!

Serj40Author avatar
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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 6 % 1 g
Fats 47 % 8 g
Carbohydrates 47 % 8 g
103 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min
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  • Seaweed — also known as kelp — is an edible alga harvested in the Barents, Yellow, and China Seas and near the Kuril Islands. It's full of beneficial trace minerals, especially iodine, which the body needs. There's no better way to guard against iodine deficiency and thyroid problems than eating dishes made with seaweed. To stay healthy, make a habit of eating this wholesome food. Here's a recipe for a very healthy seaweed salad. Such salads are usually quick and tasty to put together, and this one is exactly that. Boil fresh seaweed in water for 20 minutes, then rinse it in cold water — though a jar of ready-made canned seaweed works perfectly well too. Boil the carrots and potatoes separately, peel them, and cut into cubes. Peel the onion and slice it into rings. Cut the pickled cucumbers into cubes as well. Combine the seaweed with all the other prepared vegetables. Just before serving, dress the seaweed salad with vegetable oil and toss.

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

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Seaweed - 5  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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