Squid defrost, wash, peel, boil in salted water with spices (black pepper and whole allspice) 3-4 minutes, cut into strips. Cheese grate on a coarse grater, trying to keep too long straws (i.e. not flicker, and committed wide your hand :) )

Onion cut into half rings and fry in vegetable oil. Better to take one large fleshy bulb than a few small ones. Cabbage shinkuem thin strips and fry until soft (without fanaticism, it is not necessary to fry too much). And you need to take the upper part of the fork where the leaves are thin.

All mix, dressed with mayonnaise. And be sure to add a mild mustard with grains (like "French")! This is very important because it gives a specific piquant taste (but of course, the mustard must be good) In the photo it seems that squid is not enough. This is not so. Just deep plate, and they were downstairs. The taste of the calamari salad is quite pronounced, the rest of the ingredients it stress, and you don't score. Look at the proportions to your taste, I pointed out the number of ingredients on the eye kitchen scales, unfortunately, I have not.

Bon appetit! This salad is very good as an option every day because the products are very ordinary. But it turns out very tasty and it is safe to cook on the holiday table. I hope you like it too!