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Indonesian salad


  • White cabbage : 2 servings

  • Badr sweet corn canned : 1 cup

  • Badr green peas canned : 1/2 cup

  • Sausage : 1 measure

  • Carrots : 2 pcs

  • Badr cucumbers in brine (midget) : 3 pcs

  • Mayonnaise : as needed

  • Salt and black pepper: as needed

To make Indonesian salad, first boil or steam the carrots and chop them into very thin slices and set aside. Next, chop the red cabbage and white cabbage into thin and even strands. Then chop the pickles into thin slices and squeeze the excess juice so that it does not drain the salad. Chop the sausage into thin strands and pour it into a large, spacious bowl with the other ingredients. Take the extra canned water of peas and corn and then add it to other ingredients. Now mix all the ingredients well. At this stage, pour a few spoons of mayonnaise with a little salt, black pepper and lemon juice in a small bowl and then dilute the mayonnaise with a little water and pour it on the salad and mix well until it reaches all parts of the salad. Now our salad is almost ready, we pour it in the desired dish and cover it with a cellophane. Finally, put the salad bowl in the refrigerator for 2 hours so that the sauce is completely absorbed by the salad ingredients.

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