Salad with sea cabbage and squid

4 servings
15 min

How to make a salad with sea kale and squid? Prepare the products. If the squid is frozen, defrost it first. The cucumber is fresh, medium-sized. Pumpkin needs pulp, weight is indicated without skin. Pickled sea cabbage, you can marinate it first yourself, or you can buy ready-made cabbage in a jar. For dressing salad I use olive oil, you can take any vegetable. Place the water on a heat to cook the squid.

Wash the squid carcasses under running cold water, remove the skins and remove all the insides. Slightly salt the boiling water for squid and lower the carcasses of the squid into it. Boil for 2 minutes and remove the squid. Cool them on a plate. It is not worth boiling squid longer, otherwise they will become tough and this can spoil the salad. For a more attractive kind of salad, you can take mini squid.

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

Thin the cooled squid with a thin straw and put it in a salad to the pumpkin.

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

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

Lightly salt the salad (if required), add black ground pepper or other spices to taste. Season the salad with a little vegetable oil. Stir the salad and can be served at the table.

Salad can be served as an independent dish, like a snack or the main meal, for people following a diet. As a snack, the salad is suitable for dishes made of potatoes, rice.