Description
I offer you my favorite salad. I have long wanted to share the recipe for this colorful and juicy salad! My family is not Christmas without it, and my work colleagues are now also prepared this salad for the holidays.
Ingredients
-
Shrimp
150 g
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Squid
150 g
-
Pepper
125 g
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Cabbage
125 g
-
Red onion
25 g
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Tomato
300 g
-
Corn
100 g
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Lemon juice
1 Tbsp
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Vegetable oil
3 Tbsp
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Sesame
-
Salt
-
Bay leaf
2 piece
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Black pepper
5 piece
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Ginger
10 g
Cooking
Calamari and shrimp before preparing the salad should be defrosted, then squid cleaned and rinsed.
In a separate pan boil water. Add water, salt, Bay leaf, pepper peas. In boiling water one drop squid. Dip a new one, count to ten and remove the squid with a slotted spoon.
Wait until the water boils again, lower the next, and a squid. Squid cooked this way, it turns out tender and tasty.
Cut squid rings.
Prepare shrimp. First boil water, add salt, Bay leaf and ginger, boil a minute, add the shrimp, turn off heat, cover pot for a few minutes. Then drain the water.
Wash the lemon, tomato, sweet pepper, Peking cabbage, red onion.
Tomatoes and onions cut into half rings.
Sweet pepper cut into thin strips.
Cabbage tear with hands into medium pieces.
Mini corn on the cob cut into slices.
Combine all salad ingredients. Just before serving the salad, pour the lemon juice, season with vegetable oil, gently mix with two tablespoons and sprinkle with black sesame seeds (black sesame if not, sprinkle with toasted on a dry pan white sesame seeds). Pickle salad does not need salt give squid, shrimp and corn on the cob. Bon appétit!
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