Table Salad - Original and Simple

Country kitchen

The "Table" salad is a delicious dish for every day or a holiday meal. It's a light appetizer that can be quickly cut and served in 10 minutes. The ingredients in this recipe, with step-by-step photos, are simple and accessible. Even if you don't have this set of products in your refrigerator, you can buy it on your way home at the nearest grocery store.

It takes 15 minutes to prepare. The ingredients listed in the recipe make 2-3 servings.

Ingredients:

Chinese cabbage – 300 g;
Korean-style carrots – 200 g;
fresh cucumber – 150 g;
smoked chicken – 300 g;
fresh dill – 30 g;
olive mayonnaise – 60 g;
salt and pepper.

How to make a Table Salad

Thinly slice the Napa cabbage, sprinkle with a pinch of fine salt, and rub with your hands until soft. Besides Napa cabbage, any type of lettuce or iceberg lettuce will work, but the leaves should be firm and crisp.

Cut the fresh cucumber into small cubes and add it to the salad bowl with the chopped cabbage.

Cut the smoked chicken into cubes, skin included. You can make this dish with chicken breast, but using chicken legs or thighs is more flavorful, as red chicken meat is juicier than white meat.

Tear the dill sprigs from their stems. Finely chop the dill and place it in a salad bowl. Any herb will work for this recipe; choose according to your taste.

Add the Korean-style carrots and marinade to the remaining ingredients. For this recipe, classic Korean carrots without any additives are best.

Season the appetizer with olive mayonnaise and pepper to taste.

Mix thoroughly, season with freshly ground black pepper, and serve immediately. This dish doesn't need to be prepared in advance, as with any salad containing fresh vegetables.

Place the appetizer in a beautiful salad bowl.

Garnish with Korean carrots and sprigs of fresh dill, and season with pepper again before serving.

Serve the appetizer with a slice of fresh rye bread and a glass of something chilled; it’s not for nothing that the salad is called “Table Salad.”