Tornado Salad - a true exclusive

23.05.2019 Country kitchen

I offer you a step-by-step recipe with a photo of a delicious vegetable salad. Tornado salad is a very interesting and delicious salad. It is prepared very simply, unless you have to work hard, rubbing vegetables on a grater for Korean carrots and frying meat and potatoes. But you don’t need much time for this. If desired, you can diversify the ingredients and add other raw vegetables - cucumbers, tomatoes, bell peppers. And instead of Chinese cabbage, you can use white or red cabbage.

Salad can be seasoned with vegetable (olive) oil, yogurt or mayonnaise. Choose a gas station yourself.

Ingredients for 2-3 servings:

chicken fillet - 200 g;
raw beets - 100 g;
raw carrots - 100 g;
onions - 1 pc; small;
Chinese cabbage - 100 g;
potatoes - 150 g;
salt, black pepper;
vegetable oil - 3 tablespoons;
mayonnaise (or other dressing to taste);
greens for decoration.

How to make a tornado salad

Peel the potatoes, rinse and grate for Korean carrots.

Put the potatoes in a bowl and fill with cold water. After 5-7 minutes, replace the water with fresh water. We do this 2-3 times until the water with potatoes remains clear. Fry the potatoes in a well-heated pan with vegetable oil (2 tablespoons) until cooked.

We wash the chicken fillet and dry it with a paper towel. Cut the fillet into thin strips. We well heat the pan with vegetable oil (1 tablespoon) and fry the meat over high heat until golden brown; periodically turn over. Ready meat, salt and pepper to taste.

Peel the onion from the husk, cut into thin half rings and pour over boiling water - so as not to bitter. Throw the onion onto a sieve.

Peel and wash the carrots and beets. Separately, we rub the carrots and beets on a grater for carrots in Korean.

Finely chop the Beijing cabbage.

On a large flat plate, spread the prepared ingredients in sectors. In the center we leave a little free space.

We put there a bowl of mayonnaise - for those who want to season the salad with mayonnaise.

Who wants yogurt dressing - mix natural yogurt and garlic passed through a press. You can season the salad with olive oil. Decorate with herbs to taste. The salad is not mixed on the table. You can eat just by picking ingredients from each sector, or choose only those ingredients that you like.

You can fill the salad already on your plate - then there may be several dressings to your taste, or you can fill the whole salad at once on a common plate.