Beef Tongue Salad with Pickles

Food lovers will adore this one! Simple, fast, and downright appetizing—a light, tasty salad that's easy to make.

Recipe author

Servings:

Beef tongue (cooked pork tongue also works)

300

Onion

Pickles (dill or sour pickles)

Eggs

Green peas (canned)

250

Vinegar

Mayonnaise

150

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 53 % 10 g

Carbohydrates 21 % 4 g

127 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Boil the tongue, let it cool, and cut into thin strips.
Step 2:

Quarter the onions, then slice into thin rings.
Step 3:

Put the onion in a small bowl, add a little vinegar, and cover with boiling water to draw out the sharpness. Let it sit for 20 minutes, then drain and cool.
Step 4:

Cut the pickles into thin strips.
Step 5:

Finely chop or grate the hard-boiled eggs.
Step 6:

Combine the tongue, onion, pickles, and eggs.
Step 7:

Add the drained green peas.
Step 8:

Fold in the mayonnaise and mix well.
Step 9:

The beef tongue salad is ready to serve.

Boil the tongue, let it cool, and cut it into thin strips. Quarter the onions, slice them into thin rings, and put them in a small bowl; add a little vinegar and top with boiling water to mellow the sharpness. Let the onion soak for about 20 minutes, then drain, cool, and add it to the tongue. Cut the pickles into thin strips, and finely chop or grate the hard-boiled eggs. Combine everything, fold in the green peas and mayonnaise, and the beef tongue salad is ready.