Salad with tongue and cabbage
Description
Perfect for an everyday table. This salad with tongue and cabbage can be prepared for both everyday and festive occasions. Despite the simple list of ingredients, the salad turns out incredibly delicious — an amazing dish! It's simultaneously juicy and light, yet filling thanks to the boiled tongue. In my opinion, all ingredients are perfectly combined; I highly recommend trying it. Garnish if desired and serve.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. It is advisable to boil and cool the tongue in advance. To boil the pork tongue for the salad, place it in cold water, bring the water to a boil, then drain this first water. Then cover the tongue with a fresh portion of cold water and cook with bay leaf and peppercorns for about 1.5 hours. Add salt 10 minutes before cooking is complete. After cooking, pour cold water over the tongue, remove the tough skin, and let it cool completely.
- 2
Step 2
Shred the cabbage into thin strips, add a pinch of salt, and knead with your hands. The cabbage should become softer and release its juice.
- 3
Step 3
Peel the carrots and grate them on a coarse grater.
- 4
Step 4
Cut the tongue into thin strips.
- 5
Step 5
Add green peas without liquid.
- 6
Step 6
And finely chopped green onion.
- 7
Step 7
Season the salad with salt and pepper and add mayonnaise. Mix thoroughly. The tongue and cabbage salad is ready.