Salad with canned fish corn and eggs

Step-by-step cooking

1. Step 1:

   

   How to make a salad with canned fish, corn and eggs? Prepare all the products according to the list. It is better to take young cabbage, it has juicy and soft leaves, which is undoubtedly better for fresh salads. Canned saury in oil, mackerel or tuna are suitable. Pre-boil the eggs for 9-12 minutes and cool.

2. Step 2:

   

   Remove the external damaged leaves from the cabbage. Rinse the head and dry it with paper napkins. Cut the cabbage into thin strips and send it to a deep salad bowl.

3. Step 3:

   

   Peel the carrots and rinse. Grate on a coarse grater or on a vegetable cutter for Korean salads. Add to the cabbage.

4. Step 4:

   

   Peel the eggs from the shell and cut into small cubes. Add to the cabbage and carrots.

5. Step 5:

   

   Drain the juice from the canned corn. Send the corn to all the ingredients in the salad bowl.

7. Step 6:

   

   Pieces of canned fish lightly remember with a fork and add to the salad.

8. Step 7:

   

   Chop the green young onion finely. Instead of green onions, you can use half a red onion.

9. Step 8:

   

   Season the salad with oil, as well as sprinkle with lemon juice if desired. If you have canned food in oil, then use oil from a jar. I had mackerel in its own juice, so I used olive oil for the salad. Add salt to taste. Mix the salad thoroughly and let it stand for 5-10 minutes.

10. Step 9:

    

    Sprinkle the finished salad with ground black pepper and garnish with a few sprigs of parsley or dill. Done, you can serve!