SALAD WITH SEA CABBAGE AND SQUID

Light dietary salad of seaweed and squid. This is a very simple salad from the available products that are available in our stores all year round. The main advantages of this salad are simplicity, minimal preparation time and great benefits for the body.

Ingredients

• Seaweed200 gr
• Squid200 gr
• Pumpkin100 gr
• Cucumbers 1 pc.
• Salt 0.5 tsp
• Ground black pepper to taste
• Vegetable oil 1 tablespoon

Directions

1. Prepare the specified foods. If the squid is frozen, then it should be defrosted beforehand. The cucumber is fresh and medium in size. Pumpkin needs pulp, the weight is indicated without the skin. Pickled seaweed, you can pickle it yourself beforehand, or you can buy it ready-made in a jar. For salad dressing I use olive oil, you can take any vegetable to taste. Put water on fire to cook the squid.
2. Wash the squid carcasses under running cold water, remove the skins and remove all the insides. Lightly salt the boiling water for squid and dip the squid carcasses into it. Boil for 4 minutes and remove the squid. Cool them on a plate. Do not cook the squid longer, otherwise they will become tough and this can ruin the salad. For a more attractive type of salad, you can use mini squid.
3. Peel the pumpkin and cut into thin strips. You can do this with a knife or use a Korean-style carrot grater. Boil the sliced ​​pumpkin in the squid broth for 3-4 minutes (depending on the thickness of the slices). Throw away from the colander, let the water drain and cool. Put boiled chopped pumpkin in a salad bowl.
4. Cut the cooled squid into thin strips and put in a salad bowl to the pumpkin.
5. Remove the seaweed from the jar, drain all the liquid. Add the required amount of cabbage to the salad.
6. Rinse the cucumber, dry with paper towels. Cut a fresh cucumber into thin strips and add to the salad.
7. Lightly salt the salad (if required), add black pepper or other spices to taste. Season the salad with a little vegetable oil. Stir the salad and serve.
8. The salad can be served as a separate dish, as a snack or as a main meal for people on a diet. As an appetizer, the salad goes well with potato and rice dishes.
9. The salad turns out to be very light, both in preparation and in composition. The main thing in this salad is not to overcook the squid, and fill the salad with delicious vegetable oil.