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Print Recipe
Young Cabbage Salad with Corn Recipe
The salad is prepared quite simply. But very tasty! Juicy, fresh, crispy, spicy, light. It is prepared in a matter of 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 pickled cucumbers, but salted ones are still preferable.
    Cut the pickles into strips. You can also use pickled cucumbers, but salted ones are still preferable.
  3. Hard-boiled eggs. Separate the whites from the yolks. Cut the proteins into strips.
    Hard-boiled eggs. Separate the whites from the yolks. Cut the proteins into strips.
  4. Grind egg yolks with mustard (1 tsp Dijon or 1/2 tablespoon or Russian), horseradish, salt and pepper.
    Grind egg yolks with mustard (1 tsp Dijon or 1/2 tablespoon or Russian), horseradish, salt and pepper.
  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 corn and finely chopped dill.
    Put the vegetables and egg whites in a large salad bowl or bowl, add corn and finely chopped dill.
  7. Season the salad with the sauce and stir. Try it with salt.
    Season the salad with the sauce and stir.
Try it with salt.
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