Beef tongue salad with pickles

Gourmets will love it! Simple, fast and insanely appetizing! A very light and delicious salad. Easy to prepare.

Recipe author

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Composition / ingredients

servings:

Beef tongue (you can boiled pork tongue)

300

Onion

Pickles (pickled cucumbers are possible)

Eggs

Green peas (canned)

250

For marinade:

Vinegar

For refueling:

Mayonnaise

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 53 % 10 g

Carbohydrates 21 % 4 g

127 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours

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Boil the tongue, cool, cut into thin strips.

Cut onion into quarters, then cut into thin rings, put in a small bowl, pour in a little vinegar, add boiling water to make the bitterness come out.

Hold the onion in the water for 20 minutes, then drain the water, cool the onion, add to the tongue.

Cut the pickled cucumbers into thin strips.

Finely chop the hard-boiled eggs (you can grate them on a grater).

Combine all the products, add peas and mayonnaise, beef tongue salad is ready.