Squid and kale salad

4 servings
1 hour

How to make a salad with squid and cabbage? Prepare the products. Defrost the squid beforehand, transferring from the freezer to the lower shelf of the refrigerator. Instead of white cabbage, Beijing cabbage is also suitable. Remove the corn from the jar, draining the liquid.

Put the squid in a saucepan and cover with cold, clean water. Place the saucepan over a medium heat and bring the water to a boil. When this happens, remove the bucket from the plate and wait for cooling. Then rinse the squid under running water - the film will wash off them very easily due to the fact that the squid has been in boiling water. Remove insides and chord plate.

Dry clean carcasses and cut them into thin strips.

Rinse the cabbage with cold water, cut the upper leaves. Shave the head also with a thin straw (the salad will look beautiful and neat if you cut all the ingredients into the same size and shape pieces). If you are making a salad with white cabbage, then remember it with your hands until softened.

Rinse the spring onions well and dry. Cut it into thin rings.

Fold the chopped ingredients into the salad bowl, pour the canned corn into the same place. Salt and pepper the salad to taste. Keep in mind that it will be filled with mayonnaise, do not salt it. Mix the products.

Season the salad with mayonnaise and mix well. Instead of mayonnaise, you can use vegetable oil with lemon juice - in this case, the salad will be less high-calorie.

Serve the salad to the table. Enjoy your meal!