Composition / ingredients
Cooking method
1. Prepare the ingredients for assembling the salad:
- wash the beetroot, boil it until ready, peel it, grate it on a vegetable grater in Korean;
- my chicken fillet, boil in lightly salted water until tender, then let it cool down a little, cut into small pieces and fry in vegetable oil, sprinkled with ground black pepper and salt;
- we release the cabbage from the upper leaves, thinly chop it, sprinkle with salt and rub it with our hands so that it will let the juice;
- carrots are cleaned, washed, grated on a vegetable grater in Korean, we do the same with cucumbers;
- chips are coarsely crushed (you can just break them with your hands).
2. That's all ready, let's assemble the salad: on a large flat dish, spread the chicken in the center, and spread the prepared salad components around in small sectors.
Beauty! The salad was a success!
Eat with pleasure!
The caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chips - 536 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
