If you prefer not to spend too much time preparing dishes for the New Year's table, Tengri Life suggests you take a look at these salad recipes. They can be made in just 10-15 minutes.
Salad with Corn, Eggs, and Cucumbers
Ingredients:
- canned corn – 1 can (200–250 grams);
- boiled eggs – 3 pieces;
- fresh cucumbers – 2 pieces (medium size);
- mayonnaise or sour cream – 2–3 tablespoons (to taste);
- salt – to taste;
- herbs (dill, parsley) – for garnish (optional).
Preparation - Cool the boiled eggs, peel them, and cut them into small cubes.
- Wash the cucumbers and cut them into cubes or thin strips.
- Drain the liquid from the canned corn.
- In a deep bowl, mix together the corn, diced eggs, and cucumbers.
- Add mayonnaise or sour cream, season with salt to taste, and gently mix.
- Before serving, garnish the salad with herbs.
Cabbage Salad with Carrots and Apple
Ingredients:
- white cabbage – 200 grams;
- carrot – 1 piece;
- apple – 1 piece;
- lemon juice – 1 tablespoon;
- olive oil or sour cream – 2 tablespoons;
- salt – to taste.
Preparation
- Finely shred the cabbage and lightly massage it with salt using your hands.
- Grate the carrot and apple on a coarse grater.
- Mix all the ingredients, dressing with lemon juice and oil (or sour cream).
Salad with Beans, Corn, and Croutons
Ingredients:
- canned red beans – 1 can (200–250 grams);
- canned corn – 1 can (200–250 grams);
- croutons – 1 pack (50–100 grams, flavor of your choice);
- mayonnaise – 2–3 tablespoons;
- herbs (dill, parsley) – for garnish.
- Garlic – 1–2 cloves (optional).
Preparation
- Drain the liquid from the cans of beans and corn, and place them in a salad bowl.
- If using garlic, crush it with a press or grate it. Add to the salad.
- Before serving, add the croutons, dress with mayonnaise, and gently mix.
- Garnish with herbs if desired.
Important tip: Add croutons just before serving to keep them crispy.
Salad with Nuts, Cucumbers, Tomatoes, and Onions
Ingredients:
- cucumbers – 2 pieces;
- tomatoes – 2–3 pieces;
- red onion – 1 piece;
- walnuts (peeled) – 50–70 grams;
- garlic – 1 clove;
- cilantro – a small bunch;
- lemon juice – 1 tablespoon;
- olive oil – 2 tablespoons;
- salt and pepper – to taste.
Preparation
- Cut the cucumbers and tomatoes into large pieces.
- Slice the onion into half-rings and marinate it in lemon juice for 5 minutes to soften the taste.
- Chop the walnuts with a knife or in a blender until they are coarsely crumbled.
- Finely chop the garlic or pass it through a press.
- Combine all the ingredients in a bowl, add olive oil, and season with salt and pepper.
- Sprinkle the salad with chopped cilantro before serving.
Another tip: Always check for allergies with your guests, especially if you are preparing dishes for a large group. This will help avoid unpleasant situations.