Dietary salad with cauliflower and egg
Description
A simple dish to prepare. This diet salad won't add extra centimeters to your waist or hips. It can be served both for lunch and dinner. If desired, green onion can be substituted with dill, parsley, or spinach. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance for 15 minutes.
- 2
Step 2
Rinse the cauliflower and cut the florets from the stem. If using frozen cauliflower, there is no need to thaw it. Heat water in a saucepan, add the florets, and boil for about 5–8 minutes. Then pour off the hot water, rinse with cold water, and cool.
- 3
Step 3
Remove the cabbage from the water and pat dry with paper towels. Cut into pieces and place the chopped cabbage in a salad bowl or deep plate.
- 4
Step 4
Peel the boiled chicken eggs, rinse them in water, and cut into cubes. Add to the container with cabbage.
- 5
Step 5
Rinse the green onion stalks and chop finely, then add to the other ingredients.
- 6
Step 6
Place sour cream of any fat content, season the dish with salt and pepper. Gently mix everything.
- 7
Step 7
Serve the salad immediately after preparation.