Ingredients
500 g red cabbage
2-3 carrots
1 cup cooked rice
250 g boiled chicken
2-3 tbsp olive oil
70 g marinated mushrooms
50 g canned corn
50 g of cooked peas
2 pickles
# For the dressing:
200 g mayonnaise
200 g yogurt
100 ml juice of pickles
pepper, white pepper, garlic powder
1 tsp mustard
Method
All products are cut into in small pieces and lining layers. Dressing products were mixed and stirred. The finished salad watered it.
Containers:
Difficulty
Average
Tested
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