Young Cabbage Salad With Brisket And Korean Carrots, Recipe With Photo

Ingredients

White cabbage - 400 g

Fresh cucumber - 1 pc.

Boiled egg - 1 pc.

Smoked brisket - 100 g

Korean carrots - 60 g

Green onions - 3 pcs.

Parsley - 0.5 bunch

Salt, pepper - to taste

Mayonnaise - to taste

• 132 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

Young cabbage salads are on our table now - every day. I am constantly preparing different options. I present to you another one - a salad with young cabbage, smoked brisket and Korean carrots.

Due to the brisket, the salad turns out to be not only tasty, but also satisfying. Optionally, instead of brisket, you can use ham, smoked or boiled chicken. Mayonnaise can be replaced with sour cream if you prefer not to eat salads with mayonnaise.

Thinly cut the cabbage into a bowl, cut the cucumber into thin strips.

Also cut the brisket and boiled egg into strips.

Add chopped onions, parsley and Korean carrots.

Season the salad with salt and pepper, add mayonnaise and stir.

Young cabbage salad with brisket and Korean carrots is ready. Serve immediately!

Enjoy your meal!