Vegetable vinaigrette with seaweed

Ingredients for making vegetable vinaigrette with seaweed

  1. Pickled seaweed 100 g
  2. Beets 1 small pcs.
  3. 1 carrot
  4. Potato 3 pcs.
  5. Cucumbers (salted, pickled) 2 pcs.
  6. Onions (preferably red) 1 pc.
  7. Salt to taste
  8. Sugar to taste
  9. Ground black pepper on the tip of a knife
  10. Canned green peas 3 table. spoons
  11. Greens (parsley, dill) 1 branch for decoration
  12. Ground ginger on the tip of a knife
  13. Vegetable oil 5 table. spoons
  14. Wine vinegar 1 tea. a spoon
  15. Mustard 1 table. a spoon
  • Main Ingredients: Seaweed, Potato, Beetroot
  • Serving 5 servings


Knife, Cutting board, Dining spoon, Tea spoon, Can opener (opener), Plate, Pots, Salad bowl, Deep plates, Fork or whisk, Refrigerator

Preparation of vegetable vinaigrette with seaweed:

Step 1: Cook the vegetables.

It's no secret that vegetables are added to boiled vinaigrette, cut into cubes. This is exactly what we will do with potatoes, carrots and beets. Pour cold water into 2 saucepans and lay the products - in one pan potatoes with carrots, in the other - beets in splendid isolation. Note that water should completely cover the vegetables. We cook the beets separately, since it takes more time to cook this vegetable. So, boil the vegetables until cooked, for about 15-20 minutes and 1 hour, respectively. Cooking time depends on the size and age of the vegetables.

Step 2: Cut the ingredients for the vinaigrette.

Peel the boiled vegetables and cut them with a sharp knife on a cutting board into medium-sized cubes. Peel the onion from the husk, rinse with running water and chop finely and finely. We cut pickled or pickled cucumbers with medium-sized cubes, just like the rest of the vegetables. And pickled sea kale can be chopped if you like it more, but it doesn’t make any fundamental difference. We wash the greens with running water and shake to get rid of excess moisture. Open a can of canned green peas and drain some water from it.

Step 3: Preparing a dressing for the vinaigrette.

We mix in a deep bowl or plate wine vinegar, vegetable oil and mustard, and beat the dressing with a whisk or a fork. Surprised? But precisely this dressing is vinaigrette, or rather vinaigrette sauce. And the name of the salad went from here. Therefore, we pay tribute to the history of the dish and season it with this sauce, and not just vegetable oil. Add to the dressing and our spices - salt, sugar, pepper and ginger. After this, whisk the sauce again with a whisk or a fork.

Step 4: Cooking vegetable vinaigrette with seaweed.

We need a salad bowl or a dish in which you plan to serve vinaigrette to the table. In it we take turns placing our prepared ingredients - potatoes, carrots and beets, diced, pickled seaweed, chopped onions, cubes of pickled or pickled cucumbers and green peas. Now you can season the salad with our specially prepared sauce and mix the finished dish properly! If you want to cool a little vinaigrette, put it in the refrigerator for a couple of hours.

Step 5: Serve the ready-made vegetable vinaigrette with seaweed.

Before serving, decorate the vinaigrette with sprigs of greenery - so the dish will look even more profitable. Serve vegetable vinaigrette with seaweed is necessary, like any other - as a cold starter for main dishes. However, if you are not preparing this salad for a festive table, then it is perfect for a hearty and tasty dinner. Enjoy your meal!

Recipe Tips:

- - Do not store seasoned vinaigrette for longer than a day. It is best to refuel it before serving.

- - You can also make vinaigrette with other ingredients. For example, add an additional ingredient - canned fish, and to add sourness, instead of vinegar, squeeze lemon juice.

- - If you dress the beets separately and then add to the vinaigrette, the remaining vegetables will retain their color, but will not turn pink.