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Russian cauliflower salad

Salads1480 minutes6 people150 calories
1/52/53/54/55/5 (10 votes)
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By Irene Arcas

Salad_rusa_cauliflower

When we have a full second course, like for example meatballs o LasagnaIt is a good idea to accompany it with a light first. Today I present you a different Russian salad: Russian cauliflower salad, instead of potato.

It is true that the taste and texture have nothing to do with the traditional Russian potato salad, but it is a great alternative to change dishes to do something different. And, above all, the Caloric intake radically decreases because we substitute the carbohydrates in potatoes for the vitamins in cauliflower as a vegetable.

And the best thing is that we already know how to do it, because the technique It is the same that we use for the Russian salad II.

Russian cauliflower salad

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Different Russian salad, made from cauliflower. Ideal as a dinner or as a light starter for large meals.

  • Irene Arcas
  • Recipe type: salads
  • Calories: 150
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1000 gr of water
  • shawl
  • 1 cauliflower sprinkles
  • 2 peeled carrots
  • 2 whole eggs with their shell well washed
  • 2 cans of natural tuna
  • 8 small pickled gherkins
  • 4 tablespoons of the pickle broth
  • mayonnaise sauce to taste

Preparation

  1. We put the water with a little salt in the thermomix. Inside the basket we put the eggs and close the glass. In the varoma container we put the carrots and the cauliflower florets with a pinch of salt.

  2. We program 30 minutes, varoma temperature, speed 2. We check that the cauliflower and carrots are cooked by pricking them with a knife. If not, we leave a few more minutes.

  3. NOTE: Half the time we remove the eggs from the basket and reserve.

  4. When the vegetables have cooled we chop them with a knife. We place in a bowl. We add salt to taste.

  5. We chop the pickles and add them to the salad. We peel the eggs and cut in half. We remove the yolk and reserve it, and chop the white and add to the salad.

  6. Add the 4 tablespoons of broth from the pickles to the salad and stir well.

  7. We let it rest in the fridge for 24 hours.

  8. Add the well drained tuna, stir well and mix with mayonnaise. We place the salad where we are going to present it and sprinkle with the egg yolk that we had reserved.

  9. Delicious!

Equivalences with TM21

table Cooking with TM31 and TM21 Mayra Fernandez Joglar1 Russian salad II


More information - meatballs, Lasagna, Russian salad II.


Discover other recipes of: Salads and Vegetables, Easy, Varoma Recipes, Regime, Vegetarian

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  1.   PETER said
    ago 9 years

    This recipe is great !! You can add the variants you want or have and it comes out great, a great idea to eat cauliflower almost without knowing it. Delicious !! Thank you Irene !!

    Reply to PETER
    1.    Irene Arcas said
      ago 9 years

      Thanks Peter! Sometimes you have to invent a little to make certain vegetables more attractive. I'm glad that you liked it. A hug!

      Reply to Irene Arcas