Salad with pollock caviar, cabbage and cucumber

In a hurry, from ordinary products, bright, juicy, delicious! Salad with pollock caviar, cabbage and cucumber will please many with its novelty and unusual. Cooking it is surprisingly simple, no heat treatment is needed. Serve this salad as a festive snack or an everyday snack.

Maria

Recipe author

Salad with pollock caviar, cabbage and cucumber

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Composition / ingredients

servings:

White cabbage

250

Cucumbers (large)

Carrots

Bell pepper

0.5

Green onion (4 feathers)

Parsley (5 twigs)

Pollock caviar

Vegetable oil

Lemon juice

Sugar (pinch)

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 46 % 6 g

Carbohydrates 38 % 5 g

78 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make a salad with pollock caviar, cabbage and cucumber? There is nothing easier! First, prepare the necessary ingredients according to the list. Cabbage is better to take young, it is tender and juicy. Well, the most important thing in this salad is GOOD FRESH CAVIAR. Very often I saw negative reviews that the salad is bitter. This is due to poor-quality caviar. Therefore, do not be lazy - go and choose the caviar with the freshest shelf life. Under the recipe, see more information.
Step 2:
Wash the cabbage, remove the withered upper leaves and the stalk and finely chop.
Step 3:
Wash the cucumber, dry it and cut it into strips. The skin, if it is not bitter and not hard, is not necessary to cut, but be guided by your taste.
Step 4:
Peel the bell pepper from the seeds and cut into strips.
Step 5:
Grate the carrots on a coarse grater.
Step 6:
Wash the green onion and parsley, dry and chop finely. In addition to these greens, you can also add dill and / or cilantro. When choosing greenery, focus on your preferences.
Step 7:
In a bowl, combine cabbage, cucumber, carrot, bell pepper, chopped herbs and pollock caviar. Season the salad with vegetable oil, lemon juice. Sprinkle with salt and sugar. Sugar balances the sourness from citric acid and is not particularly felt in the salad. Vegetable oil can be used as olive, sunflower or other to taste, the main thing is that it does not clog the taste of the whole salad.
Step 8:
Mix everything well and immediately serve the salad to the table. Enjoy your meal!

A few more words about caviar. Pollock caviar can be found both on ordinary shelves with other canned fish, and in the refrigerator. I advise you to choose the one from the refrigerator - it is often much warmer than 25 degrees in the hall, especially in summer, so the storage conditions will obviously be violated, and hence the bitterness. It is the bitterness that gives out a low-quality product. FRESH CAVIAR WITH THE RIGHT STORAGE CONDITIONS DOES NOT TASTE BITTER. If it is bitter, then it is not something like a salad, it is generally undesirable to take it in your mouth, because it is fraught with banal poisoning.And try to choose a jar with a period of no more than six months. The less time has passed since the date of manufacture, the more likely it is to get a fresh non-corrosive product. Be sure to try the caviar before adding it to the salad. If it is bitter, it means it is of poor quality and will spoil the taste of the whole salad.

Pollock caviar can be replaced with cod caviar.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).