Cabbage, Cucumber, and Pollock Roe Salad
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Bright, rich, and incredibly appetizing – superb! Preparing the cabbage, cucumber, and pollock roe salad won’t take much time. Serve it as a standalone dish, paired with slices of bread. It’s original, beautiful, and very tasty! Definitely give it a try!
Updated : 02 June, 2025
Easy
About 20 min.
Ingredients
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100 grams
Pollock roe
1
Cucumber
150 grams
White cabbage
2
Tomato
1
Bell pepper
1
Onion
2
Eggs
1 grams
Parsley
2 grams
Ground black pepper
1 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
Choose fresh vegetables and high-quality pollock roe. Use freshly ground black pepper. I don’t add salt, as the roe is salty enough.
Step 2
Place eggs in cold water, bring to a boil, and cook for 10 minutes on reduced heat. Cool the eggs under cold water and peel them.
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Step 3
Thinly shred the white cabbage. I use a vegetable peeler for this.
Step 4
Wash the tomatoes, remove the stem area, and slice thinly.
Step 5
Peel and rinse the onion, then slice into thin half-rings.
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Step 6
Wash the bell pepper, remove the stem and seeds, rinse again, and cut into thin strips. I chose yellow pepper for color.
Step 7
Wash the cucumber, peel it, and slice into thin half-moons.
Step 8
On a wide flat plate, layer the shredded cabbage first.
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Step 9
Add the sliced tomatoes as the second layer. Then evenly spread the onion half-rings and season with freshly ground black pepper.
Step 10
Next, layer the bell pepper strips, followed by the cucumber slices.
Step 11
Randomly arrange the egg wedges over the salad, and place dollops of pollock roe using a teaspoon. Drizzle with vegetable oil.
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Step 12
Sprinkle with more black pepper and garnish with parsley leaves. Serve immediately. Enjoy your meal!