Corn and cabbage salad
Description
Perfect for everyday meals. This salad is usually served with boiled rice, which serves more as bread than a side dish. I layer the salad and serve it well chilled. This dish can feed a large family or a group of guests. Decorate as desired and serve.
Instructions
- 1
Step 1
1. Wash a medium cabbage and cut it into 4 pieces, remove the core and shred it. Peel the cucumbers and grate them on a medium grater. Peel the carrot and grate it finely. In a bowl, mix the cabbage, cucumbers, and carrot. Add a finely chopped garlic clove.
- 2
Step 2
2. Open canned beans, corn, and tuna. Boil chicken eggs and slice them into rings.
- 3
Step 3
3. Line the mold with foil, place half of the cabbage mixture in it. Mix the beans and corn, add a couple of spoons of this mixture, then some tuna, eggs, then repeat the layers (cabbage, beans with corn, eggs, tuna). Cover the salad with foil and refrigerate for a couple of hours.