Pork and Cabbage Salad Recipe
The salad is very simple – both in ingredients and in preparation. Pork is easy to replace with boiled chicken or beef. Despite the presence of mayonnaise, it is quite fresh to taste.
Servings
6
Cook Time
40minutes
Servings
6
Cook Time
40minutes
Ingredients
Instructions
  1. Boil the meat in advance. I do this: in the morning or in the afternoon – bring the water in the pan to a boil, put the chicken fillet or loin there, bring it to a boil again. In the case of a loin, boil for 15 minutes (with chicken fillet – 5 minutes), turn off and leave to cool on the stove until evening.
  2. Peel the onion and cut into quarter rings.
  3. Pour water, vinegar, and sugar into a bowl. Stir a little. Put the onion in the marinade. Leave to marinate for 30 minutes (if more is fine at all).
  4. Finely chop the cabbage.
  5. Grate on a coarse grater or finely chop the carrots.
  6. Put the cabbage and carrots in one container. Add a little salt and grind a little.
  7. Cut the meat into small cubes. Add to the cabbage and carrots.
  8. Pour the onion out of the marinade, put the rest of the ingredients. If you try onions, it will seem to you that there is too much vinegar. After mixing all the ingredients, the taste will be balanced. It is important that the vinegar for marianda should not be stronger than the recommended concentration.
  9. Add mayonnaise or fish sauce. Tip: the volume is quite large, and if you are not sure what to eat at one time, do not pour the whole volume with mayonnaise. Before serving, if desired, sprinkle with freshly ground black pepper.
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