This salad is always prepared by my friend, and for the festive table. Despite the simplicity of the products and the method of preparation, they always eat it with pleasure and for some reason at the end of the meal, when alcohol is still creeping in, and the food is gone;)
The Chips and Corn Salad is really simple, light, juicy and delicious. Sometimes boiled chicken or smoked meat, fresh cucumber, hard cheese are added to it. All these products make the dish completely different and new every time, and you already choose the option that you like.
Ingredients:
- White cabbage - 300 g
- Canned corn - 4 tablespoons
- Chicken egg - 2 pcs.
- Chips - 30 g
- Greek yogurt (mayonnaise) - 2 tablespoons
- Salt to taste
- Ch.m. pepper - taste
Prepare all the necessary foods according to the list. Cabbage, preferably, should be young, very juicy and crispy. Wash it under running water, pat dry with paper towels.
Boil the eggs. This will take no more than 10 minutes. Cool in ice water, peel.
Chop the cabbage into thin strips and place in a convenient deep bowl. Discard the stump.
Open a can of corn, drain the liquid. Transfer the grains to the bowl with the cabbage.
Cut the eggs into thin strips, add to the salad, salt and pepper to taste. The easiest and fastest way to cut them is with an egg slicer.
I dressed the salad with natural Greek yogurtbut with mayonnaise, of course, it will be tastier. So choose the sauce you like best. Mix everything thoroughly.
Chips can be taken with your favorite flavor - potato or corn tortilla. Transfer the snacks to a food bag, break into coarse crumbs using a rolling pin.
Divide the salad into portions, sprinkle with chips and serve immediately while the snacks are crispy.
Enjoy!
If you plan to serve the salad by a certain time, then it should be seasoned and even more sprinkled with chips only before serving.
Author: Tatiana Chudovskaya
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Your friend and assistant Vilkin!