Ingredients for Making Kale Cabbage Salad
- Canned white beans 400 grams
- Kale cabbage 2 handfuls
- Cherry Tomatoes 6-7 pieces
- Quail eggs 4 pieces (boiled)
- Vegetable pepper 2 pieces (small size)
- Red onion 1 piece
- Dijon mustard 1 teaspoon
- Mustard Seeds 1 teaspoon
- Balsamic sauce 1 teaspoon
- Honey 1 teaspoon
- Salt 1 pinch
- Ground black pepper to taste
- Olive oil 2 teaspoons
- Main ingredients: Beans, Cabbage, Onions, Tomato, Eggs
- Portion 3-4
Salad bowl, whisk, kitchen knife, cutting board, tablespoon, plate.
Step 1: prepare the ingredients.
Send the eggs to cook, then cool and peel. As for vegetables, peel the onions, wash the cabbage and tomatoes, and peel the seeds.
Fold the beans on a sieve and rinse with cool water, then dry.
Step 2: chop the vegetables.
The most delicious salad will be with young cabbage leaves. Tear them into large enough pieces.
Cut the cherry tomatoes into halves, and the pepper into rings and add all this to the salad bowl to the cabbage.
Add canned white beans to the salad bowl.
Cut the red onion with feathers or half rings and, just like the other ingredients, send them to the salad bowl.
Step 3: preparing a gas station.
Mix in a bowl all the ingredients for cooking dressing.
Combine everything with a whisk, turning the oil with balsamic, honey and spices into a sauce that is uniform in consistency.
Step 4: season the salad.
Pour salad dressing just cooked and mix well. Check if you have enough salt.
Garnish the finished kale salad with halves of quail eggs and serve.
Step 5: serve the kale cabbage salad.
Kale cabbage salad, as I said at the very beginning, hearty and rich in nutrients. And these are vitamins, and proteins, and amino acids. All this makes the dish a wonderful lunch and dinner for the whole family. You can serve it separately or with a hot dish, but not with a meat one (it will be hard).
Enjoy your meal!