Young cabbage and cod liver salad

3 servings
10 min

The salad with vegetables and cod liver is very tasty, satisfying and at the same time healthy. & nbsp; & nbsp; The main healthy component of the liver is fish oil. It also contains important vitamins such as K, A, D and trace elements. & nbsp; Ho despite all its beneficial properties, this product is not recommended to be consumed too often. Once a week will be quite enough to replenish the body with the necessary useful substances. Have a pleasant appetite!

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

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

Grate carrots on coarse grater or on grater for Korean carrots.

Chop shallots with 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 taste less intense than ordinary bulb and do not mustard much.

Cut the cucumber into undulating wedges. If you have a small young cucumber, then it can be shredded with rings.

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

Cut the greens small and add to all the components. I used dill in the recipe, parsley and green onions are also good here. Salt the salad to taste and pepper as desired.

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