Salad with canned fish corn and eggs

4 servings
10 min

How to make a salad with canned fish, corn and eggs? Prepare all products according to the list. It is better to take cabbage young, it has juicy and soft sheets, which is undoubtedly better for fresh salads. Saira in oil, mackerel or tuna are suitable for canned food. Pre-boil the eggs for 9-12 minutes and cool.

Remove the external spoiled sheets from the cabbage. Rinse the head and dry with paper wipes. Cut the cabbage into thin strips and send to a deep salad bowl.

Peel and rinse the carrots. Grate on a coarse grater or vegetable cutter for Korean salads. Add to the cabbage.

Peel the eggs from the shell and cut into small cubes. Add to the cabbage with the carrots.

Drain the juice from the canned corn. Send corn to all components in the salad bowl.

Slightly remember the pieces of canned fish with a fork and add to the salad.

Finely chop the green young onions. Instead of green onions, you can use a half of a red onion.

Season the salad with oil, as well as drizzle with lemon juice as desired. If you have canned food in oil, then use oil from a can. I had mackerel in my own juice, so I used olive oil for the salad. Salt to taste. Mix the salad thoroughly and let it brew for 5-10 minutes.

Sprinkle the finished salad with black ground pepper and garnish with a few sprigs of parsley or dill. Done, you can serve!