Salad with carbonate

Basic, budget, fast, bombastic! The speed of cooking makes this salad a real lifesaver at the very moment when the guests decided to surprise and are already on the threshold! As a base, choose your favorite salad: Peking cabbage, iceberg or ordinary leaf lettuce.

UnicornSteak

Recipe author

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Composition / ingredients

servings:

Beijing Chinese cabbage

200

Pork (Carbonade)

200

Cucumbers

130

Green peas (Canned)

Salt

to taste

Mayonnaise

Parsley (For decoration)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 61 % 14 g

Carbohydrates 13 % 3 g

159 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
At the head of the Peking cabbage, it is necessary to remove the first few leaves if they are withered. We will use only the freshest leaves. I strongly recommend that you carefully look through each leaf for the presence of insects. It happens that they hide in the most inaccessible places. Wash the lettuce leaves and shake from the water. Finely chop.
Step 2:
Wash cucumbers and cut into half rings. If desired, you can pre-peel the skin. This is especially true in the case of using winter greenhouse cucumbers.
Step 3:
Release the jar with canned peas from the so-called aquafaba - liquid from under it. By the way, you can not pour out the aquafaba, but prepare a wonderful lean mayonnaise based on it!
Step 4:
Cut the carbonade first into slices of medium thickness, and then chop into small cubes. If you first remove the fat layer from the carbonade, you can significantly reduce the calorie content of the finished salad.
Step 5:
Put the salad in a serving dish, add salt to taste and season with mayonnaise. Mix all the ingredients and garnish with fresh parsley or dill, to your taste.

This salad needs very affordable products. The salad turned out to be very light, with a pleasant smoked taste of carbonade. Something vaguely resembles everyone's favorite Olivier.
Easy to prepare: no need to boil anything, even a novice hostess can handle it.
I served with mayonnaise, but the salad will be good and seasoned with olive oil. But it will be more beneficial for your health.
A good addition, in my opinion, will be a slice of black Borodino bread with coriander seeds.
Salad in an unflavored form can be stored in the refrigerator for one or two days.
And a small life hack: if you store the salad ingredients each in a separate container (hermetically sealed) and mix them just before serving, the shelf life of the salad will increase to three days.
I wish you a pleasant appetite!