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Squid with cabbage salad

Squid and Cabbage Salad

An interesting salad for anyone who loves light, wholesome dishes. The New Year holidays are coming up, and many home cooks are surely already thinking about what to make to wow their guests and set an unforgettable festive mood. You'll agree that salads hold an important place on the holiday table among all the other dishes. Alongside the traditional Olivier and herring under a fur coat (a classic layered beet-and-herring salad), here's a recipe for one more tasty salad — squid with cabbage.

Franka

Recipe author

Composition / ingredients

Servings:

Squid

300

White cabbage

300

Carrot

Canned corn

200

Parsley

Mayonnaise

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 35 % 7 g

Carbohydrates 30 % 6 g

114 kcal

GI: 43 / 57 / 0

Cooking method

Cooking time: 20 min

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Rinse the squid, douse them with boiling water, peel off the skin, and boil them in salted water. Once the squid are done, cool them and cut them into strips. Wash the white cabbage, shred it, and knead it with a little salt. Wash, peel, and finely grate the carrot. Chop the parsley. Then mix the squid with the cabbage and add the corn, carrot, and parsley. Dress it all with mayonnaise, mix thoroughly, and turn it out into a salad bowl. Garnish the top with herbs. Enjoy!