Young cabbage and cod liver salad

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   Prepare the necessary products. Young white cabbage or Shpitskol is ideal for the salad (Spitzkol was used in the recipe). First of all, peel the carrots and onions, remove the outer hard leaves from the cabbage. Rinse all vegetables and herbs in clean water.

2. STEP 2

   

   Cut the cabbage into thin strips and place in a salad bowl.

3. STEP 3

   

   Grate the carrots using a coarse grater or a Korean carrot grater.

4. STEP 4

   

   Chop the shallots into thin feathers. Instead of shallots, you can use red or white lettuce in the salad. These varieties of onions are great for vegetable salads; they have a less intense taste than regular onions and are not very bitter.

5. STEP 5

   

   Cut the cucumber into thin slices. If you have a small young cucumber, you can chop it into rings.

6. STEP 6

   

   Using a fork, mash the cod liver into pieces of different sizes. Do not overdo it, the liver should not turn into mush. Add liver pieces to vegetables. Drizzle the salad with the cod oil. If you want to get a less fatty and less calorie dish, then you don’t need to use oil at all. The liver itself is fatty and high-calorie; it can be quite sufficient without adding vegetable oils.

7. STEP 7

   

   Chop the greens into small pieces and add to all ingredients. I used dill in the recipe; parsley and green onions also work well here. Salt the salad to taste and pepper as desired.

8. STEP 8

   

   Stir the salad before serving. The dish is ready, you can serve!

Comments on the recipe

Lerik

31.10.2023

4.7

Great vitamin salad! The liver harmonizes very well with vegetables!