Salad with canned fish, corn and eggs

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make a salad with canned fish, corn and eggs? Prepare all products according to the list. It is better to take young cabbage; it has juicy and soft leaves, which is undoubtedly better for fresh salads. From canned food, saury in oil, mackerel or tuna are suitable. Pre-boil the eggs for 9-12 minutes and cool.

2. STEP 2

   

   Remove any damaged outer leaves from the cabbage. Rinse the head of cabbage and dry it with paper napkins. Cut the cabbage into thin strips and place in a deep salad bowl.

3. STEP 3

   

   Peel the carrots and rinse. Grate on a coarse grater or vegetable cutter for Korean salads. Add to cabbage.

4. STEP 4

   

   Peel the eggs and cut into small cubes. Add to cabbage and carrots.

5. STEP 5

   

   Drain the juice from canned corn. Add corn to all ingredients in a salad bowl.

6. STEP 6

   

   Lightly crush the pieces of canned fish with a fork and add to the salad.

7. STEP 7

   

   Finely chop the young green onions. Instead of green onions, you can use half a red onion.

8. STEP 8

   

   Season the salad with oil and sprinkle with lemon juice if desired. If you have canned food in oil, then use oil from a can. I had mackerel in its own juice, so I used olive oil for the salad. Add salt to taste. Mix the salad thoroughly and let it sit for 5-10 minutes.

9. STEP 9

   

   Sprinkle the finished salad with ground black pepper and garnish with several sprigs of parsley or dill. Done, ready to serve!

Comments on the recipe

Anna

03.12.2023

4.7

The salad is very tasty. You can cut the cabbage to your taste: thinner, thicker.