We always cook the tongue for the New Year, and almost always a quarter is not eaten. And for three years now, I've been putting a piece on purpose so that I can cook this salad later. Incredibly delicious and light. Tender boiled tongue, crispy vegetables, spicy onions. I highly recommend it. By the way, there is a stalked celery in the original, but we are not fans of this wonderful vegetable.
| Cook Time | 15 minutes |
| Servings |
Ingredients
For salads
- 300 gram Beef tongue (approximately)
- 2 pieces Tomato
- 1 piece Bulgarian pepper
- 1 piece Marinade cucumber
- 1 piece Onion
Ingredients
For salads
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|
Instructions
- Cut the onion into thin half rings, scald, marinate for at least 20 minutes.
- Cut the tongue into thin strips.
- Pepper is also cut into thin slices or strips.
- Cucumber sticks, tomato slices. Add the pressed onion.
- Mix all the components of the filling. We didn't need to salt. You might want to add a pinch of sugar. Whisk with a fork.
- Season the salad, mix well.
- Ready!
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