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Print Recipe
Young Cabbage Salad with Corn Recipe
The salad is quite simple. But very tasty! Juicy, fresh, crunchy, savory, light. It is prepared in minutes from the most affordable products.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chop the young cabbage.
    Chop the young cabbage.
  2. Cut the pickles into strips. You can also use pickles, but salted ones are still preferable.
    Cut the pickles into strips. You can also use pickles, but salted ones are still preferable.
  3. Hard-boiled eggs. Separate the whites from the yolks. Cut the whites into strips.
    Hard-boiled eggs. Separate the whites from the yolks. Cut the whites into strips.
  4. RUB the egg yolks with mustard (1 tsp Dijon or 1/2 table or Russian), horseradish, salt and pepper.t
    RUB the egg yolks with mustard (1 tsp Dijon or 1/2 table or Russian), horseradish, salt and pepper.t
  5. Add sour cream (15-20%), mix the sauce until smooth.
    Add sour cream (15-20%), mix the sauce until smooth.
  6. Put the vegetables and egg whites in a large salad bowl or bowl, add the corn and chopped dill.
    Put the vegetables and egg whites in a large salad bowl or bowl, add the corn and chopped dill.
  7. Season the salad with the sauce and mix. Try for salt.
    Season the salad with the sauce and mix.
Try for salt.

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