Cabbage salad with corn and egg
Description
The salad is perfect as a side dish to baked meat, poultry, or fish. It turns out juicy in taste. The key is to crush the cabbage slices with salt so that they lose their shape. Optionally, you can add a little ground dried garlic.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance for about 12-15 minutes and cool them in ice water.
- 2
Step 2
Remove the top leaf from a portion of cabbage, finely chop it, and place the chopped cabbage into a deep container: a bowl or salad bowl. Add salt and ground black pepper. Vigorously rub the chopped cabbage with your hands until it releases its juice.
- 3
Step 3
Drain the canned corn in a colander, letting the marinade drip off. Then add it to the cabbage.
- 4
Step 4
Peel the boiled chicken eggs and rinse them in water. Cut into cubes and add to the container.
- 5
Step 5
Rinse parsley or dill, chop finely, and add to a bowl together with mayonnaise or sour cream of any fat content. Green onion can be added optionally. Gently mix everything.
- 6
Step 6
Place the salad in bowls or deep plates and serve.