A delicious salad can be prepared using cabbage and croutons as the main products. Of course, we need some more ingredients. Of course, crackers must be used at home, without any harmful additives, for this you simply cut unleavened bread with small cubes or brusochkami and dry it in the oven (it is more convenient with a slightly ajar door).
A hearty salad from Pekinese cabbage, chicken and rusk
Ingredients:
- cabbage Peking - half a fork of medium size;
- chicken meat boiled (from the breast and thighs without bones) - about 300-400 g;
- home-made crackers (rye or wheat) - about 200 g;
- sweet red pepper - 1-2 pcs .;
- garlic - 2 cloves;
- hot red pepper;
- sesame oil or other vegetable direct cold pressed;
- juice of lemon or lime or natural vinegar;
- green onion;
- fresh greens are different.
Preparation
Half of the fork cabbage fork is placed on the board with a flat side and cut along, and then cut across - you get pieces like noodles, just convenient for eating. Chicken meat cut into small strips or brusochkami, and sweet peppers - a short straw. Green onions and the rest of the green chop finely. We put everything in a salad bowl.
We prepare the dressing: mix the butter with lemon juice (and / or lime, vinegar) in a ratio of approximately 3: 1. Add the hand-crushed garlic and chopped red hot pepper. You can add some ready-made mustard .
Pour the salad with cabbage and crackers and dressing and stir. It would be nice to serve light table wine.
Salad from red cabbage, sausage, crackers and corn
Ingredients:
- red cabbage - a half-roll or a whole weighing about 200-300 g;
- sausage (for example, ham-chopped) - about 300 g;
- onion green or onions - 1 onion;
- crackers - about 200 g;
- canned corn - about 200 g;
- garlic - 2 cloves;
- Fresh greens are different;
- yoghurt natural unsweetened classic - about 150-170 g.
Preparation
Thin shred cabbage. We cut the onions into quarter rings, and sausage (without the shell, of course) arbitrarily - so that it was convenient to eat. We put these ingredients in a salad bowl together with corn (without the liquid in which it is preserved) and crackers. Add finely chopped green onions, the rest of the greens and garlic. Fill with yogurt and mix. In principle, you can use and acetic-oil refueling (see the recipe given above). You can season the salad with hot red pepper and, by the way, add sweet red pepper and / or avocado.
To this salad you can serve tequila, grappa, pulque or red table wine.