The Tornado salad is truly exclusive.

Country kitchen

I offer you a step-by-step recipe with photos for a delicious vegetable salad. Tornado Salad is a very interesting and delicious salad. It's very simple to prepare, except for some extra effort grating the vegetables and frying the meat and potatoes. But it doesn't take much time. If you like, you can vary the ingredients and add other raw vegetables—cucumbers, tomatoes, bell peppers. And instead of Napa cabbage, you can use white or red cabbage.

The salad can be dressed with vegetable (olive) oil, yogurt, or mayonnaise. The dressing is your choice.

Ingredients for 2-3 servings:

chicken fillet – 200 g;
raw beetroot – 100 g;
raw carrots – 100 g;
onion – 1 pc, small;
Chinese cabbage – 100 g;
potatoes – 150 g;
salt, ground black pepper;
vegetable oil - 3 tablespoons;
mayonnaise (or other dressing to taste);
greenery for decoration.

How to make Tornado salad

Peel the potatoes, wash them and grate them using a Korean carrot grater.

Place the potatoes in a bowl and cover with cold water. After 5-7 minutes, replace the water with fresh water. Repeat this process 2-3 times until the water and potatoes run clear. Fry the potatoes in a well-heated frying pan with 2 tablespoons of vegetable oil until tender.

Rinse the chicken fillet and pat dry with a paper towel. Cut the fillet into thin strips. Heat a frying pan with 1 tablespoon of vegetable oil and fry the chicken over high heat until golden brown, turning occasionally. Season the chicken with salt and pepper to taste.

Peel the onion, cut into thin half rings, and pour boiling water over it to remove the bitterness. Drain the onion in a sieve.

Peel and wash the carrots and beets. Grate them separately using a Korean carrot grater.

Finely chop the Chinese cabbage.

Place the prepared ingredients in wedges on a large flat plate, leaving a little space in the center.

We put a bowl of mayonnaise there – for those who want to dress the salad with mayonnaise.

For a yogurt dressing, mix together plain yogurt and pressed garlic. You can also dress the salad with olive oil. Garnish with herbs to taste. Serve the salad unmixed. You can simply scoop ingredients from each section, or choose just the ingredients you like.

You can dress the salad on your own plate - then you can use several dressings, to taste, or you can dress the entire salad at once on a shared plate.