Light salad with Chinese cabbage and corn


Light salad with Chinese cabbage and corn

Light salad with Chinese cabbage and corn

Ingredients:

cabbage 600 g
corn 1 jar of canned
carrots 100 g
green onion 40 g
garlic 2 tooth.
dill 3 tbsp.
lemon juice 2 tbsp
vegetable oil — 4 tbsp
sugar 1 tsp.
salt to taste

Preparation:

Chinese cabbage can be replaced fresh cabbage
Corn for easy salad with Chinese cabbage and corn take canned – Bank 425 ml. If you have fresh cobs with juicy sweet grains, then cutting them straight to the salad.
Instead of dill you can take parsley or both – the greens are not hurt.

Peking cabbage washed, cut lengthwise into two halves and chop it finely.

Dill, minced (tough stems removed).

Carrots wash, cut, peel and RUB on a coarse grater.

The feathers of green onions finely chop. You can substitute leeks or removed altogether if suddenly not available. The onions in this salad I do not particularly like.

With corn (if you have canned) and drain water. If the cobs, cut the grain with them.

Cabbage is a little shake hands, folded in a bowl. Greens and corn place in a bowl.

Left to do a fill.

Clean the garlic cloves and chop. If the cloves are small, then take 3 or even 4.

Of course, if you do not like garlic, is guided by itself. Squeeze cloves through a garlic press.

In a jar add up oil (can be olive oil), garlic, a little salt, sugar, lemon juice (fresh squeezed), tighten the lid and shake well until smooth. You can simply mix in a bowl with a fork or whisk.

The final stage – to fill the salad with garlic dressing.

Serve immediately.

Bon appetit!

 

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