Lovers of light salads will definitely like a fur coat without herring. The recipe uses vegetables, sea cabbage and Adyghe cheese. Despite the lack of fish, it turns out very appetizing. And a more satisfying option can be prepared with eggs.
Ingredients
- Beetroot (boiled) – 300 g
- Potatoes (boiled) – 300 g
- Sea cabbage - 200 g
- Bow purple - 2 pieces
- Adyghe cheese - 120 g
- Mayonnaise - 150 ml
- Lemon juice - 1 art.l.
- Ground black pepper - to taste
- Salt - to taste
- Dill (for decoration) – 2 twigs
Step-by-step cooking recipe
Cut onion, cabbage and cheese into small cubes. Grate the cooked vegetables on a grater.
Assemble the salad on a wide platter. Lay out the potatoes, season with salt, pepper and smear with mayonnaise.
Add layers of onion, cheese and seaweed mixed with lemon juice.
Add salt and pepper to the beetroot, mix with mayonnaise and place on top of the cabbage.
Flatten the fur coat with a fork, garnish with herbs and put the salad in the refrigerator for 1 hour.
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