Seaweed Salad

A tasty, healthy salad rich in vitamin B12! I recommend this low-calorie seaweed salad to anyone watching their figure. Enjoy! This one's especially for fans of seaweed, which is loaded with minerals and good for everyone. A classmate of mine — a longtime seaweed lover — passed this light salad recipe along to me. It's very quick and simple to make, and I like to have this vitamin-packed salad for breakfast.

Serj40Author avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 2 g
Fats 62 % 8 g
Carbohydrates 23 % 3 g
91 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min
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  • Rinse the carrot and boil it until tender. Peel it and cut it into matchsticks. Hard-boil the egg, cool it, peel it, and either chop it with a knife or grate it on the coarse side. Cut the dill pickle into matchsticks (don't use sweet/marinated pickles — they'll throw off the flavor), and slice the onion into thin rings. Combine all the prepared ingredients, dress with the olive oil, vinegar (or lemon juice), and sea salt, and toss again. During fasting periods, you can make the salad without the egg.

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

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Fresh parsley - 45  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar, 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Seaweed - 5  kcal/100g
  • Onion - 41  kcal/100g
  • Pickles - 11  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Sea salt - 0  kcal/100g

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