Green salad with eggs and cucumbers can be cooked as soon as the first greens appear, at the same time young white cabbage, Peking cabbage appears. Add an egg to the salad and you get the perfect snack, as an addition to a side dish or meat dish, and you can also make a salad for dinner, especially if you stick to a dietary diet. Such a healthy and fresh dish is prepared very quickly.
List of ingredients:
- 100 g white cabbage,
- 2 medium cucumbers,
- 3 chicken eggs,
- 1 small bulb,
- 3 leaves of Peking cabbage,
- 5-6 sprigs of parsley,
- 3 pinches of salt,
- 1 tbsp. l mustard beans
- 2 pinches of black ground pepper,
- 4 tbsp. l soy sauce.
Cooking
1. Wash the head of young cabbage, dry and finely chop. Mash cabbage is not necessary, because its leaves themselves are soft and juicy. If last year's cabbage harvest, then you should mash it with salt, so that it becomes softer and gives juice.
2. Wash fresh cucumbers and cut the tips; if the skin is hard, it is better to cut it. Cut cucumbers into halves of circles.
3. Boil eggs hard-boiled, then cool in cold water and remove the shell, cut not very finely, you can stripes.
4. Peel a small onion bulb and chop finely. If the onion is bitter, then you can scald it with boiling water or pickle in sugar and vinegar (for 1 onion 1/5 tsp. Of sugar and? Tsp. Of table vinegar 9% vinegar).
5. Wash the parsley and any other greens, Peking cabbage leaves, then dry and chop or tear them.
6. Add some salt (optional), spices, put mustard beans in a bowl. Top up soy sauce. Since the sauce itself is quite salty, you can do without salt in this salad.
7. Mix all ingredients in a bowl and serve immediately. If the salad lasts for a while, then it can “drain”.
