Salad
Description
The salad is quick and easy to prepare. Thanks to the cabbage, the salad turns out very light and juicy. My family and I absolutely love such salads. The cabbage releases its juice, making the salad even better. Overall, it's not just a dish, it's a delight! Take a look and remember: the salad is ready to serve.
Instructions
- 1
Step 1
To prepare the salad, wash the cabbage under water. Let the liquid drain. Cut the cabbage leaves into thin strips. If you reach the hard part at the base, stop cutting. Tough pieces will greatly spoil the salad. It's better to use the tender part of the cabbage leaves.
- 2
Step 2
Finely chop the green onions and add to the cabbage.
- 3
Step 3
Drain the canned peas and add them to the salad. I don't add salt to the vegetables, as there's enough salt in the peas and the mayonnaise. I personally didn't need any extra salt. If you prefer, you can add salt and pepper to taste.
- 4
Step 4
Mix the ingredients with mayonnaise. This will be the "shuba" for the salad.
- 5
Step 5
Open the can of squid. Remove the squid meat from the liquid, finely chop it, and place it in a salad bowl.
- 6
Step 6
Place the cabbage "shuba" on top of the squid. Smooth it out.
- 7
Step 7
Boiled chicken eggs, peel off the shells. Grate them on a coarse grater and place as the next layer.
- 8
Step 8
Drizzle a mayonnaise lattice pattern over the salad. This will also serve as decoration. Use parsley or green onions to create a border around the salad. Decorate the dish to your taste. I used 1 olive.
- 9
Step 9
Let the salad chill in the refrigerator for a while, then serve it.