A step-by-step recipe with a photo of cooking salad with cabbage, cucumber, egg and meat at home. A universal treat for a festive and everyday table. Video recipe.
I offer a recipe with a photo and step-by-step instructions for a simple and budget salad from the available products. Surely in every refrigerator there is white cabbage, cucumbers, eggs and meat. An extremely tasty, light and nutritious salad literally half an hour and is already ready. This vitamin dish can be prepared all year round. Since all products are always available on the market, they are low in calories and vitamins. You will not gain weight from this salad, you will not gain excess weight, but will only bring maximum benefit to the body.
The dish can be prepared according to a variety of recipes using different ingredients. Since cabbage and meat work well in salads, you can combine different types of meat and cabbage varieties. Usually, white cabbage is used for cabbage salads, less often red, Brussels sprouts, broccoli, savoy cabbage and cauliflower. When it comes to meat, chicken, beef, or lean pork work well for salad. The meat can be boiled, smoked or baked. Eggs, which often complement salads, are taken not only from chicken, but also from quail. Additional ingredients for salads can be tomatoes, mushrooms, crab sticks, peas, corn, hard and soft cheeses … I supplemented it with herbs and cucumbers.
- Calorie content per 100 g - 85 kcal kcal.
- Servings - 2
- Cooking time - 15 minutes for slicing food, plus time for boiling and cooling eggs and meat
Ingredients:
- Young white cabbage - 300 g
- Lemon - 1-2 wedges
- Refined vegetable oil - 3-4 tablespoons for refueling
- Greens (any) - bunch
- Dijon grain mustard - 1 tsp for refueling
- Salt - 0.5 tsp or to taste
- Boiled piece of meat - 200 g
- Eggs - 1 pc.
- Fresh cucumbers - 1 pc.
Step by step cooking salad with cabbage, cucumber, egg and meat, recipe with photo:
1. From the white cabbage, remove the top leaves, because they are always dirty and tainted. Then wash the forks with running cold water and dry with a cotton towel. On a board, chop the cabbage into thin strips and crush it a little with your hands so that it lets out the juice and becomes more juicy.
2. Boil the meat in salted water and cool to room temperature. Take any meat you like best. Chill it in the broth in which it was cooked until you use it in a salad. So it stays juicy, does not dry out and does not wear off.
Cut the chilled meat into pieces or rip into the fibers.
3. Wash the cucumbers, dry with a paper towel, cut off the ends on both sides and cut into cubes. Although the method of cutting is not important, you can cut them into half rings or quarter rings.
4. Boil eggs in advance and cool. To boil them, dip them in a bowl of cold water, bring to a boil, simmer and simmer for 8-10 minutes after boiling. To cool the eggs, place them in ice water immediately after boiling and change it several times.
Then peel and slice the eggs. I did it in cubes, like cucumbers. But you can cut them into slices.
5. Wash greens, dry with a paper towel and chop finely.
6. For dressing, pour vegetable oil into a small bowl, add mustard and squeeze out lemon juice. Add salt and stir well with a fork to make a smooth sauce. You can use pasty mustard instead of grain mustard. You can also add Greek or natural yogurt, sour cream, olive oil, or your favorite salad dressing as a dressing. If you use mayonnaise (purchased or homemade), then the salad will become more high-calorie.
7. Season salad with cooked sauce.
You can cut the salad itself in advance, and season immediately before serving, so that the look and taste are preserved until the time of serving.
8. Stir the food well and put the dish in the refrigerator to cool for 10-15 minutes. The dish turns out to be tasty, juicy, slightly sweet due to fresh cabbage and satisfying due to meat.
Serve salad with cabbage, cucumber, egg and meat with any side dish: boiled spaghetti, rice, porridge, potatoes, etc. It also goes well with meat or poultry, and will become an independent snack during the day. It is especially good in summer as an evening dinner - filling and not high in calories.
