An elementary blitz recipe for crispy cabbage salad. This dish will be an excellent lunchtime snack on the everyday menu, as it is still rather rustic for a festive table.
It is necessary
- - half a small fork of Chinese cabbage;
- - 1 can of canned green peas;
- - 120-150 g of semi-smoked sausage;
- - 1 small raw carrot;
- - 1 small bunch of green onions;
- - 1 small bunch of dill;
- - mayonnaise;
- - a pinch of fine salt.
Instructions
Step 1
Rinse the Chinese cabbage thoroughly under running water, remove the sluggish upper leaves (if any). Chop the cabbage into thin strips and place in a high-walled salad bowl.
Step 2
Rinse, peel and grate the carrots - it is best to use a special Korean carrot grater to make the same long, thin carrot sticks. Add to a salad bowl with Chinese cabbage.
Step 3
Cut the sausage into small oblong cubes, add to the salad bowl to the rest of the ingredients.
Step 4
Rinse green onions, pat dry with paper towels. Chop with a knife and add to the rest of the salad ingredients.
Step 5
Rinse the dill, shake off the drops, let it dry and chop finely. Add to salad bowl.
Step 6
Drain the syrup from the canned green peas. Add the peas to the salad bowl with all the other ingredients.
Step 7
Salt the dish to taste, add mayonnaise and mix all the ingredients of the salad.
Step 8
Place the Chinese cabbage salad on plates or in portioned bowls, serve.
