Salad of young cabbage and cod liver

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products. For a salad, young white cabbage or Shpitskol is ideal (Shpitskol was used in the recipe). First of all, peel the carrots and onions, remove the outer hard sheets from the cabbage. Rinse all vegetables and herbs in clean water.

2. Step 2:

   

   Cut the cabbage into thin strips, send it to the salad bowl.

3. Step 3:

   

   Grate the carrot on a coarse grater or on a grater for Korean carrots.

4. Step 4:

   

   Chop the shallots into thin feathers. In a salad, you can use red or white salad onions instead of shallots. These varieties of onions are great for vegetable salads, they have a less intense taste than ordinary onions and are not very bitter.

6. Step 5:

   

   Cut the cucumber into thin slices. If you have a small young cucumber, then you can chop it with rings.

7. Step 6:

   

   Mash the cod liver with a fork into pieces of different sizes. Do not overdo it, the liver should not turn into porridge. Send the pieces of liver to the vegetables. Pour the oil over the salad, in which there was cod. If you want to get a less fatty and less high-calorie dish, then you can not use butter at all. The liver itself is fatty and high-calorie, it can be quite enough without the addition of vegetable oils.

8. Step 7:

   

   Cut the greens into small pieces and add to all the ingredients. In the recipe I used dill, parsley and green onions are also well suited here. Add salt to the salad to taste and pepper as desired.

9. Step 8:

   

   Mix the salad before serving. The dish is ready, you can serve!