Salad with Cucumaria and Sauerkraut

2 servings

40 minutes

Salad with sea cucumber and sauerkraut is an unusual combination of seafood and traditional vegetables. Sea cucumber, known for its health benefits, gives the dish a rich sea flavor, while the sour note of cabbage creates a harmonious contrast. This dish may trace back to European culinary traditions where seafood and pickled vegetables were often used in winter. Mayonnaise adds tenderness to the salad, while fresh onion and herbs provide zest and freshness. Such a salad can be an excellent snack rich in minerals and vitamins, especially beneficial for boosting immunity.

Energy value per serving

• Calories: 451.5
• Proteins: 10.9g
• Fats: 42.5g
• Carbohydrates: 8.1g

Ingredients

• Cucumaria: 200 g
• Sauerkraut: 100 g
• Onion: 0.5 head
• Green onions: 50 g
• Mayonnaise: 0.5 jar
• Ground black pepper: to taste
• Parsley: to taste
• Salt: to taste

Cooking steps

1. Wash and squeeze the sauerkraut, chop the boiled cucumber into small pieces, and finely chop the green and onion.

   Required ingredients:

   • Sauerkraut: 100 g
   • Cucumaria: 200 g
   • Onion: 0.5 head
   • Green onions: 50 g

2. Mix all the ingredients, season with salt and pepper, and dress with mayonnaise.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Mayonnaise: 0.5 jar

3. Heap in a salad bowl and garnish with chopped greens.

   Required ingredients:

   • Parsley:  to taste