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Salad president with meat

Cooking recipes / Top Picks / Salads

8 servings
30 min

White cabbage - 200 g, Beets - 200 g, Carrots - 200 g, Pork Korean - 150 g, Mayonnaise - 200 g, Onions - 2 pcs., Parsley - to taste, Salt - to taste, Ground black pepper - to taste

Salad products. Vegetables and greens are peeled, thoroughly washed.

We shink the cabbage thinly.

We rub beets and carrots on medium grater in different containers.

Thin bars cut smoked meat product (in my version - pork neck).

Add salt and black ground pepper to mayonnaise.

Cut one onion into thin rings, the other into half rings.

We take a large dish, put an inverted glass in the center, put smoked meat in the first layer around it.

Then we divide the visual circle into several approximately equal parts, as if they were flower petals, and lay out grated cabbage on top.

Then we lay carrots on top of the cabbage as shown in the photo.

And with the next layer, lay out the beets so that the beet petal overlaps half of the carrot petal and partially overlaps the cabbage petal. Put mayonnaise in the deepening.

We get such a flower that we decorate with onion rings, and insert half-rings of onions into mayonnaise. Add a few sprigs of parsley (I have curly). That's all! Call guests, and at the table mix salad with two forks and taste!