Composition / ingredients
Step-by-step cooking
Step 1:
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.
Step 2:
Put broccoli in boiling salted water and boil from the moment of boiling for 3 minutes.
Step 3:
Remove the cabbage from the water, cool. Cut and chop the legs, leave the caps for the final layer.
Step 4:
Combine all the necessary ingredients to make the sauce.
Step 5:
Mix.
Step 6:
Place the silhouette of a Christmas tree from chopped broccoli legs on a large flat plate.
Step 7:
Apply an even layer of sauce (it is convenient to level the sauce with a fork). Put the Adyghe cheese grated on a fine grater on top.
Step 8:
Put a layer of sauce on top of the cheese as well. Next - a layer of carrots.
Step 9:
Another thick layer of sauce.
Step 10:
Lay out the final layer of the postponed broccoli caps. Decorate the finished salad to your taste. You can use strips of pickled carrots, cubes of colored pepper, cranberries, corn, ...
Bright and juicy salad!
Calorie content of the products possible in the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Broccoli - 33 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Lemon juice - 16 kcal/100g
- Mustard ready - 418 kcal/100g
- Adyghe cheese - 240 kcal/100g
