Salad with Canned Fish, Corn, and Eggs

Name: Salad with Canned Fish, Corn, and Eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Young cabbage

Juicy, bright, vitamin-rich, and incredibly tasty! A perfect fresh salad to diversify your daily menu. Dress with oil or mayonnaise to your taste. Suitable even for festive occasions.

4.3

(14)

Updated : 16 September, 2025

Easy

About 20 min.

Ingredients

400 grams

Young cabbage

240 grams

Canned fish

140 grams

Canned corn

2

Eggs

1

Carrot

0.5

Lemon

to taste

Greens

to taste

Salt

4 tablespoon

Vegetable oil

to taste

Ground black pepper

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

Choose young cabbage with soft, juicy leaves, ideal for fresh salads. Canned fish can be saury in oil, mackerel, or tuna. Boil eggs for 9-12 minutes and cool.

Step 2

Remove outer damaged cabbage leaves, rinse the head, pat dry, slice thinly, and place in a deep salad bowl.

Step 3

Peel and rinse carrots. Grate coarsely or use a Korean-style vegetable slicer. Add to cabbage.

Step 4

Peel eggs, dice into small cubes, and add to the cabbage and carrot mixture.

Step 5

Drain canned corn and add to the salad bowl.

Step 6

Flake canned fish lightly with a fork and add to the salad.

Step 7

Chop green onions finely. Alternatively, use half a red onion.

Step 8

Dress the salad with oil and optionally lemon juice. If the fish is in oil, use the oil from the can. I used olive oil with mackerel in its own juice. Season with salt, mix thoroughly, and let sit 5-10 minutes.

Step 9

Sprinkle salad with black pepper and garnish with parsley or dill. Ready to serve!