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Print Recipe
Peking Cabbage Salad with Liver and Apples Recipe
My weakness for liver and cabbage has opened up a new and unusual combination in a salad. I hope that there will be the same connoisseurs who will like this light and delicious salad.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Thinly chop the Peking cabbage.
    Thinly chop the Peking cabbage.
  2. Peel the apples and remove the core. Cut thin slices. Sprinkle with lemon juice to avoid darkening.
    Peel the apples and remove the core. Cut thin slices. Sprinkle with lemon juice to avoid darkening.
  3. Wash the liver, dry it with a paper towel and cut it into large pieces.
    Wash the liver, dry it with a paper towel and cut it into large pieces.
  4. We send it to a frying pan heated with vegetable oil and fry on both sides until Golden brown for 2-3 minutes. Cut the cucumber with a vegetable peeler into thin strips. Spread on a paper towel to remove excess liquid.
    We send it to a frying pan heated with vegetable oil and fry on both sides until Golden brown for 2-3 minutes. Cut the cucumber with a vegetable peeler into thin strips. Spread on a paper towel to remove excess liquid.
  5. Combine cabbage with apples and cucumber. Mix and arrange in serving plates. On top of the vegetable mixture, lay out the warm liver and pour the dressing. For dressing, combine a mixture of olive and sunflower oils with vinegar, season with sugar, salt and pepper. Mix well. The dressing is ready. Serve immediately with the still-warm liver, garnished with a handful of cranberries.
    Combine cabbage with apples and cucumber. Mix and arrange in serving plates.
On top of the vegetable mixture, lay out the warm liver and pour the dressing.
For dressing, combine a mixture of olive and sunflower oils with vinegar, season with sugar, salt and pepper. Mix well. The dressing is ready.
Serve immediately with the still-warm liver, garnished with a handful of cranberries.

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