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Fast and tasty
Sausage salad

Sausage Salad

A simple, light salad from everyday ingredients. This is a recipe for a really simple salad. You can make it from ingredients you already have on hand. It comes together quickly and can be an alternative to a full, fast dinner.

Anna

Recipe author

Composition / ingredients

Servings:

Green cabbage

300

Sausages

150

Green peas

200

Mayonnaise

Salt

0.25

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 44 % 8 g

Carbohydrates 33 % 6 g

111 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Gather the listed ingredients for the salad. For the green cabbage, it's better to use a new-crop head - by weight it works out to about 1/4 of a small head. You can also make this salad with red cabbage, napa cabbage, or with iceberg lettuce leaves. Use sausages from a trusted brand - tasty and firm. The green peas are canned, half a standard can. Get out a dish for the salad.
Step 2:

Remove the outer leaves from the fresh cabbage and wash it under cold running water. Cut out the core and the tough leaves. Shred the cabbage into thin strips, put it in your chosen salad bowl, and salt it. Scrunch the cabbage with the salt so it releases its juices.
Step 3:

Take the sausages out of the package and cut them into strips. You can also cut them into rounds or half-moons. Add the cut sausages to the salad bowl with the cabbage.
Step 4:

Carefully open the can of green peas, drain the liquid, and add the desired amount of peas to the salad.
Step 5:

Add mayonnaise to the salad (or a mix of mayonnaise and sour cream, plain sour cream, or plain yogurt). You can add ground black pepper to taste.
Step 6:

Dress the salad only right before serving. This salad can be served as a dish on its own for dinner, or as a side salad for a main dish - with potatoes, for example.

The sausage-and-canned-green-pea duo has been familiar to us for a very long time. It used to be served as a full dish for breakfast or dinner. By adding juicy young cabbage to the mix, we get a simple, tasty salad that can very easily become a full dinner. Since the cabbage and peas have a neutral taste in this recipe, the sausages take center stage. So their choice is what to be especially careful about. Of course, buy only a product from a trusted manufacturer (one that follows all the norms and standards). For a bolder flavor, you can use semi-smoked sausages. You can also use homemade sausages.