Salad with Chinese cabbage, rice and squid turns out to be very light, tender. It will look beautiful on any table. The combination of squid and rice has long been considered a classic in salads, Chinese cabbage and Korean carrots will add brightness to this combination.
It is necessary
- - 2 frozen squid carcasses;
- - 1 glass of rice;
- - 5 Peking cabbage leaves;
- - half an orange or tangerine;
- - 2 tbsp. tablespoons of olive oil;
- - 1 teaspoon of mustard;
- - Korean carrots, walnuts to taste.
Instructions
Step 1
Cook the rice according to package directions until cooked. For salad, rice should not be mushy, take long-grain rice.
Step 2
Rinse the Chinese cabbage leaves, tear with your hands. Boil the squids in slightly salted water - two to three minutes is enough for this. Everyone knows that if you cook squids for longer, they will become very tough, rubbery. Cool the squid carcasses, cut into thin strips.
Step 3
Combine Chinese cabbage with boiled rice, prepared squid. Add Korean carrots (you can buy it ready-made or cook it yourself, ready-made marinades are now sold, which you just need to pour over the chopped carrots). Stir all ingredients.
Step 4
Prepare a dressing for a light salad: mix olive oil with mustard, squeeze juice from half a tangerine or orange, add to the oil, stir.
Step 5
Season the prepared salad with Chinese cabbage, rice and squid, mix, put on a dish. Decorate with walnuts, if you don't like them, then you can do without them. The salad can be served immediately or let it brew for half an hour.
