Recipes of cooking salad with seafood and Chinese cabbage, from which your guests will be crazy!

Peking cabbage is a versatile ingredient from which you can create a truly appetizing salad. And by adding a variety of seafood to achieve the perfect balance in the taste more than real.

Depending on the complexity of cooking and saving on food, you can always find the most suitable option for Chinese cabbage salad: starting with mixes with a light dressing and ending with truly unique recipes, including mussels and the addition of seafood cocktail.

What can I add to the dish?

Despite the presence of a very nutritional composition, additional ingredients for the dish will not interfere. The main thing is to know the measure and reasonably combine the products with each other. Most often, eggs and crackers are considered to be a good background for cooking of this kind. Cheese, vegetables, greens, citrus juices and all sorts of spices are not badly combined in a salad.

Important! It is worth being careful with those ingredients that are in principle incompatible with seafood (for example, dairy products and fruits). Unsuccessful mixing fraught with poisoning and other problems with the stomach. At the same time, dubious combinations rarely give a really pleasant taste.

The controversial bonus is meat. In fact, it does not contradict the usual assortment in food, but it will seem to many obviously superfluous in the presence of already hearty seafood. It is better to abandon the item in the recipe at all and trust the classic list for salads. The only exception to this point is that some people have intolerance to seafood. This moment is worth discussing with guests in advance.

Benefit and harm

A lot of identical recipes suggest that such a combination is just a rich set of vitamins and minerals, since it is so popular. In fact, the list of benefits lies in the well-known properties of the main ingredients. Cabbage leaves contain many useful elements.

Among the most valuable vitamins include calcium, iron, copper, carotene, magnesium, copper, phosphorus, fiber, zinc, and omega-3. This becomes a real boon for those who want a good menu while losing weight. Such dishes are very tasty and well-fed, and are suitable for people of all ages.

The calorie content of Chinese cabbage is only 16 kcal (6g of carbohydrates, 1.5g of proteins, 0.1g of fat and 2.5mg of fiber). In the case of seafood, the indicators are much less optimistic: the nutritional value of most dishes goes to 18g of proteins, 21g of fats and 11g of carbohydrates, which rests on the final 240 kcal. The most benign version of dietary salad is represented by a modest platter, seasoned with olive oil of 71 kcal (1 g of protein, 5 g of fat and 10 g of carbohydrates).

And in the case of cabbage, control the amount of consumption: an overabundance or excessive frequency of its consumption in food is fraught with belching, colic, bloating and increased acidity.

Various recipes with photos

The abundance of seafood allows you to experiment with the main ingredients and taste of the salad. A clear cooking sequence and the right technology are the guarantee of a delicious ending.

The most popular variations have been decorating holiday tables for many years and serve as a worthy addition to the daily gourmet menu. We will get acquainted with the most delicious and tasty dishes based on Chinese cabbage and various seafood.

With mussels

Chinese style

Ingredients:

• 210 g Chinese cabbage;
• 130 g of peeled frozen mussels;
• a handful of dry seaweed;
• 2 chicken eggs;
• 30 ml of soy sauce;
• 2-3 tablespoons mayonnaise;
• 0.5 tsp curry;
• salt, vegetable oil and greens.

Cooking:

1. Put mussels and algae in hot water so that the first ones thaw out faster, and the second ones swell and increase in size.
2. Mix the prepared ingredients, add mayonnaise and other seasonings to them, leave it to marinate for 10-15 minutes.
3. Now whisk the yolks separately, pour them into the frying pan and bake the small pancakes.
4. Twist the obtained base into a roll, and chop into small circles.
5. In parallel, chop the cabbage leaves.
6. In the final mix all products thoroughly and beautifully serve them to the table.

With cheese

Ingredients:

• 1 pack of smoked mussels;
• 0.5 cabbage cabbage;
• 2 boiled eggs;
• 6 pieces crab sticks;
• 1 PC. red onions;
• 50g of hard cheese;
• pepper and mustard.

Cooking:

1. For the preparation of this salad you need to cut all the products into small pieces: crab sticks and eggs with cubes, grate cheese, and the rest just finely chop.
2. Then mix the resulting set, but add only 2/3 mussels and cheese.
3. Do not forget to add seasoning.
4. Top beautifully lay out the remaining products and a little green.

With squid

With tomatoes

Ingredients:

• 250g squid;
• 300g Peking cabbage;
• 2 pcs. fresh cucumbers;
• 2 pcs. tomatoes;
• 1-2 tsp lemon juice;
• olive oil and dill.

Cooking:

1. Remove the insides, cartilage and film from squid carcasses, hold in boiling water for about 1 minute, then cut into strips.
2. Wash cabbage and vegetables well and chop them into small pieces, preferably along.
3. Mix everything, then pepper a little, add oil, greens and sprinkle with juice, at the end mix again thoroughly.

With the addition of pomegranate

Ingredients:

• 300g squid;
• 300g Peking cabbage;
• 2 pcs. fresh tomato;
• 2 pcs. cucumbers;
• pomegranate seeds;
• salt, olive oil and dill.

Cooking:

1. Squids must be cleaned and held in boiling water for no more than 1 minute, then removed and cut into slices.
2. Tomato and cucumber should also be arranged in strips, and cabbage leaves and shredded dill.
3. Now mix the whole billet, fill with the specified seasonings, re-refresh the mixture and decorate it with red pomegranate fruits.

With shrimps

With cucumbers

Ingredients:

• 50ml mayonnaise;
• 200g shrimp;
• 300g Peking cabbage;
• 100g of cheese;
• 200g cucumbers.

Cooking:

1. Boil the shrimp, do not forget to add a little seasoning and herbs to taste, and then clean them from the shell.
2. Cabbage chop cubes, cucumbers - strips, and cheese - on a grater.
3. The resulting base should be filled with mayonnaise and salt if desired, then mix well and gently decorate the dish with greens.

With canned corn

Ingredients:

• 350g Chinese cabbage;
• 200g shrimp;
• 100g of crab sticks;
• 2 eggs;
• 250g canned corn;
• 30g of oil.

Cooking:

1. Peking cabbage should stretch your hands and cut into medium-sized pieces.
2. Crab sticks should be cleaned and crushed into similar cubes, and eggs should be cooked and turned into even portions for serving.
3. Shrimp is better to cook in a classic format with the addition of bay leaf.
4. At the end, all the ingredients, including the corn kernels, are mixed together with the seasonings and look nice on the dish.

With crabs

With caviar and japanese sauce

Ingredients:

• 200g of crab meat;
• 250g of Chinese cabbage;
• 150g fresh cucumber;
• 50g red salmon caviar;
• Japanese pepper sauce.

Cooking:

1. All ingredients are carefully cut into thin strips.
2. Lay a layer of cabbage on the bottom of a prepared deep dish.
3. On top is cucumbers and use crabmeat as the last tier.
4. In the form of a finishing touch, the dish should be generously poured with a purchased Asian sauce and put the caviar in a pattern.

With basil, sorrel and yogurt

Ingredients:

• 200g of Chinese cabbage;
• 150g crab meat;
• 30g hard spicy cheese;
• 1 tomato;
• basil and sorrel;
• low-fat yogurt to taste.

Cooking:

1. Boil the cabbage for a few minutes and then chop into small pieces.
2. Grind prepared greens in a similar way.
3. Cheese should be grated, form tomatoes into cubes, crab meat should be prepared in even strips.
4. After processing the products, they need to mix well and fill with a small amount of yogurt.

With scallops

With bacon, celery and onions

Ingredients:

• 2 tbsp. soy sauce;
• 100g scallops;
• 1 PC. bacon;
• 1 PC. celery;
• 200g of Chinese cabbage;
• onion and vinegar.

Cooking:

1. Scallops give time to thaw, pour them with soy sauce and leave it to marinate for about 10 minutes.
2. Cut the leaves and celery into small pieces.
3. Bacon arrange strips and slightly fry in a pan.
4. After 1 minutes, add scallops to the meat and make them ready together.
5. 5 minutes before removing from the heat, put the shredded onions in the same place and pour all with vinegar.
6. Warm dish base is mixed with greens, and served to the table.

Cherry and garlic

Ingredients:

• 250g frozen scallops;
• 150g of Chinese cabbage leaves;
• 100g cherry tomatoes;
• 100g of hard cheese;
• 2 tbsp. vegetable oil;
• 2 tbsp. lemon juice;
• 1 clove garlic.

Cooking:

1. Scallops need to be defrosted, sprinkled with lemon juice, add salt and pepper, then leave to marinate like this for about 20 minutes.
2. Separately, fry the garlic in a frying pan, remove it from there and continue cooking until golden crust of scallops.
3. Cheese is grated, chopped tomatoes and cabbage.
4. Now we mix everything thoroughly and, if desired, season with seasonings to taste.

With cuttlefish

Sesame oil and spices

Ingredients:

• 400g cuttlefish;
• 150g of Chinese cabbage;
• 2 slices of lemon;
• 2 tbsp. sesame oil;
• 1 tbsp. lemon juice;
• paprika, pepper and salt.

Cooking:

1. In salted water should boil cuttlefish.
2. Meanwhile, the cabbage leaves need to be washed and chopped as small as possible.
3. From the remaining ingredients to make a homemade sauce.
4. At the final stage, you need to combine the main products and pour them on top of their own cooked dressing.

With soy sauce

Ingredients:

• 350g Chinese cabbage;
• 150g cuttlefish;
• 20g of flaxseed oil;
• 50g of soy sauce;
• 50g onions;
• 100g boiled eggs.

Cooking:

1. Pre-boiled cuttlefish cut into large pieces approximately (4 pieces from each).
2. Cabbage and eggs also chop in similar sizes - under the shape of cubes.
3. The whole billet is well mixed and filled with the remaining ingredients.
4. Onions for this purpose should be chopped and a little fry in a pan.
5. Soy sauce for salad can be served in a separate bowl.

From sea cocktail

With egg and sour cream

Salad "Sea bottom".
Ingredients:

• 100g of Chinese cabbage;
• 150g sea cocktail;
• 2 pcs. chicken eggs;
• 2 tbsp. sour cream;
• 1 fresh cucumber.

Cooking:

1. If the seafood is frozen, boil it for a few minutes, if marinated, drain the excess liquid.
2. Leaves pre-mash and chop.
3. Cucumbers, too, cut into slices.
4. Mix everything in the same dish.
5. Then add the same boiled and coarsely chopped eggs, sour cream and seasonings and mix again.

With bread crumbs and olives

Ingredients:

• 70g of seafood;
• 80g Chinese cabbage;
• 1 fresh cucumber;
• 60g of crackers;
• 1 can of canned olives;
• 100g of mayonnaise.

Cooking:

1. Chop off the bottom of the head and chop the remaining leaves, from which to spread the first layer of lettuce.
2. The next tier - boiled and slightly toasted seafood.
3. The third layer is neatly laid out olives.
4. And the final stage of the dish is a duet of sliced ​​cucumber and shredded crackers.

Hastily

With parmesan and greens

Ingredients:

• 300g Peking cabbage;
• 200g of parmesan;
• 250g assorted seafood;
• 200 ml low-fat mayonnaise;
• 1 lemon;
• 1 bunch of parsley and dill;
• 100g pitted olives.

Cooking:

1. Boil seafood in salted water until ready.
2. Cabbage leaves and greens thoroughly wash and cut into even pieces.
3. Parmesan should be grated.
4. Cut lemon into neat circles.
5. All products need to mix and carefully put on a plate.
6. Spread with mayonnaise on top, decorate with several olives and lemons.

With dill, parsley and lemon juice

Ingredients:

• 0.5 cabbage cabbage;
• 400g of seafood;
• onion, dill and parsley;
• lemon juice.

Cooking:

1. This salad is very simple to prepare - to separate the purchased seafood from the liquid, boil for about 10-15 minutes, and then fry with seasonings.
2. Particularly large pieces can be cut.
3. Cabbage leaves chop and stretch your hands, after adding there lemon juice.
4. In the final, you need to add chopped greens to the other components, mix them and beautifully put on a plate.

Table setting

Plus these recipes - easy to decorate. Usually the dish is served without any special decorations, because the multicolored ingredients give color and make the platter doubly attractive.

Reference! For creative chefs, they offer to lay out a salad with an unusual form, and over the top to “cover” it with red fish, and overlay the sides with canned corn. It all depends solely on the available products and your vision of a spectacular presentation.

The main method is to select the right dishes (either flat, wide plates, or, conversely, deep glass containers, preferably as transparent as possible). You can add refined touches again due to seafood - put beautiful stripes or drawings (crown, heart, star) of red caviar.

Duo of Peking cabbage and seafood must be able to properly serve to the table. The unique taste qualities are at the same time both the strengths of the dish, and the big risk of bending the stick with the ingredients used. Therefore, in all respects comply with the measure and clearly adhere to the classic recipes of such an exotic salad.

Watch the video: Shredded Cabbage and Salmon Salad. Everyday Food with Sarah Carey (April 2024).