Cauliflower Salad with Canned Food Recipe
Easy to prepare, light and delicious cauliflower salad. We have it now reached its price minimum and I am in a hurry to cook as many different dishes from it as possible.
Servings
2
Cook Time
25minutes
Servings
2
Cook Time
25minutes
Ingredients
Instructions
  1. Disassemble the cabbage into inflorescences. Boil water in a saucepan. Add salt, sugar and vinegar. Instead of vinegar, you can use lemon juice, but a little more. Not a teaspoon, but a tablespoon. With the addition of acidifier, sugar and salt, cabbage turns out very tasty!
  2. Bring the cabbage to a boil and cook after boiling for 7-8 minutes. This makes it crispy. Put the finished cabbage in a colander, let the water drain and put it on a dish in one layer.
  3. Cut the feta into cubes. Put the feta and corn on the cabbage without liquid.
  4. With canned pink salmon (you can take another canned fish in its own juice or oil), drain the liquid, disassemble it into pieces, freeing it from the skin and bones (if any). Finely chop the onion. Put the fish and onion on the cabbage.
  5. Put drops of mayonnaise on top of the salad. If you are cooking for a festive table, you can apply mayonnaise with a pastry bag, it will be beautiful. Decorate with greenery. That’s it, the delicious salad is ready! Quick and easy.
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