Delicate, tasty, aromatic and healthy salad with red fish, cucumber and young cabbage. Suitable for lunch, dinner and a festive table. Step-by-step recipe with a photo.
A wonderful salad with red fish, cucumber and young cabbage will decorate not only the festive table. It can be prepared on a regular day for a daily meal and delight loved ones with a great dish.
Combining red fish with fresh cabbage and cucumbers is always a safe bet. The appetizer is colorful, light, fresh and vitamin-rich. And the taste is simply amazing: fresh, light, airy and delicate! At the same time, there is a minimum of calories! Therefore, the dish is especially suitable for those who follow the figure and want to get rid of extra pounds. Thanks to the addition of red fish, the salad is original, nutritious and low in calories.
Each housewife can add zest to such a masterpiece by adding spices, herbs and changing dressings. There are many variations, you just need to connect your imagination, and then the salad will become one of your favorites. It turns out to be voluminous, the dish is easy to digest, requires a minimum of labor and time for cooking.
See also how to make a salad with slightly salted red fish and walnuts.
- Caloric content per 100 g - 95 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Young white cabbage - 200 g
- Salt - 0.5 tsp or to taste
- Lightly salted red fish (fillets, ridges, belly, trimmings) - 100 g
- Olive oil - for dressing
- Radish - 4 pcs.
- Cucumbers - 1 pc.
- Green onions - 2 feathers
Step by step cooking salad with red fish, cucumber and young cabbage, recipe with photo:
1. Wash white cabbage under running water and dry with a paper towel. Chop it into thin strips. There is no need to salt and crush with your hands, as is usually done with old fruits. Young fruits are so juicy.
2. Wash the cucumbers, dry with a paper towel, remove the tips and cut into thin quarter rings.
3. Wash green onion feathers with cold water, dry and chop finely.
4. Wash the radishes, dry with a paper towel, cut off the stem and cut, like cucumbers, into thin quarter rings.
5. Cut the red fish into medium-sized pieces. If you are using ridges, first remove the meat from the bones, if the abdomens, separate them from the skin. You can also salt the fish yourself. This process is not complicated and fast. How to do it correctly, you can read in a step-by-step recipe with a photo published on the pages of the site.
6. Combine all products in a bowl, season with salt and pour over with olive oil. If you will not serve the food immediately, salt immediately before serving. Otherwise, the vegetables will let the juice go, the salad will become watery and lose its beautiful appearance.
7. Mix salad with red fish, cucumber and young cabbage well. Chill it in the refrigerator for 15 minutes and serve.
See also a video recipe on how to make a salad with cabbage and red fish.
