Salad
Description
The recipe won't take much time. This salad can be served as a side dish for roasted meat, fish, or chicken, or taken to a picnic or work. If you replace mayonnaise with sour cream, the dish will be more diet-friendly, with almost no carbohydrates, making it perfect for a light dinner. Serve and enjoy.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance for 12-15 minutes and cool them in ice water.
- 2
Step 2
Remove the outer leaves from the cabbage, cut off the portion needed for the salad, and shred it into thin strips. Lightly press the chopped cabbage to release its juice, then place it into a deep container.
- 3
Step 3
Rinse the cucumber under water to remove dust and wash off the spines from its surface. Cut off the ends and slice into half-rings or strips, adding the slices to a container.
- 4
Step 4
Peel the boiled chicken eggs, rinse them in water, chop finely into small cubes, and add to the other ingredients.
- 5
Step 5
Wash the fresh herbs, chop them finely, and add to the salad. Add salt, then spoon on mayonnaise or sour cream of any fat content. Gently mix everything together.
- 6
Step 6
Place the salad on a plate and serve immediately after preparation, garnished with a sprig of dill or parsley.