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Vegetarian salad kucheryavaya spruce

Cooking recipes / Top Picks / Salads

4 servings
1 hour

Broccoli - 250 gr, Carrots - 150 gr, Adygea cheese - 150 gr, Lemon juice - 2 tea liters, Salt - 0.5 tea liters, Sour cream - 200 gr, Ready mustard - 1 tea liter, Turmeric - to taste, Ground black pepper - to taste, Lemon juice - 2 teaspoons, Vegetable oil - 1 tsp, Salt - 0.25 tsp, Sugar - 0.25 tsp, Dry spices - 1 tsp

Carrots need to be cleaned, grated for Korean carrots, add vegetable oil, lemon juice, salt, sugar and spices dry (with the addition of coriander). Set the carrots aside and stir occasionally.

Put the broccoli in boiling salted water and boil from the moment of boiling for 3 minute.

Remove the cabbage from the water, cool. Cut the legs and grind, leave the caps for the final layer.

Combine all the necessary products to make the sauce.

Stir.

Put a silhouette of a Christmas tree from crushed broccoli legs on a large flat plate.

Apply an even layer of sauce (the sauce is convenient to level with a fork). Top with the Adyghe cheese grated on a fine grater.

Top the cheese with a layer of sauce too. Next is a layer of carrots.

Another thick layer of sauce.

Put the final layer out of the deposited broccoli caps. Garnish the finished salad to your taste. You can use bars of pickled carrots, dice of colored peppers, cranberries, corn, . . .