Salad with quail eggs and vegetables. Recipe: Salads with quail eggs

Salad with salmon and quail eggs

Source: three-passions.livejournal.com

Ingredients:

lightly salted salmon, 150 g
quail egg, 10 pieces
avocado, 2 pieces
canned olives, 1 jar
salad mix, 1 package
greens, to taste
olive oil, 4 tablespoons
salt and pepper, to taste

Preparation:

1. Boil quail eggs in boiling water for 3-4 minutes, then immediately transfer to cold water so that they cool down. Peel and cut the eggs in half. Wash the avocado thoroughly, peel and cut into thin slices.

2. Blend lemon juice, olive oil and herbs in a blender until smooth, season with salt and pepper.

3. Place the salad mix on a plate. Add olives, avocado and quail eggs. Then cut the salmon into thin slices and place on the salad. Before serving, pour over the sauce and garnish with fresh herbs.

Salad with tuna and arugula

Source: yaninanov.livejournal.com

Ingredients:

tuna, canned in own juice, 1 bank
quail egg, 10 pieces
cherry tomatoes, 10 pieces
arugula, 1/2 pack
iceberg lettuce, 1/2 pack
green beans, to taste
new potatoes, 4 pieces
onion, 1/2 head
canned olives, to taste
olive oil, 2 tablespoons
balsamic vinegar, 3 teaspoons
salt and pepper, to taste

Preparation:

1. Wash the vegetables thoroughly. Boil quail eggs, potatoes and beans. Peel the eggs and cut them in half, also cut the tomatoes in half. Finely chop the potatoes.

2. In a deep bowl, combine arugula, iceberg, tuna and vegetables.

3. In a blender, combine olive oil, vinegar, pepper and salt. Dress the salad.

4. Before serving, decorate the salad quail eggs.

Salad with sprats, quail eggs and root vegetables

Source: xn--80al2h.in.ua

Ingredients:

sprats, 100 g
quail egg, 10 pieces
beets, 2 pieces
anise (star anise), 2 pieces
turnips, 2 pieces
Lollo Rossa salad, 40 g
red wine vinegar, 50 ml
vegetable oil, 20 ml
olive oil, 30 ml
grainy mustard, 3 tablespoons
rosemary, 10 g
red onion peel, 20 g
lemon juice, 2 tablespoons

Preparation:

1. Boil quail eggs for 3-4 minutes in boiling water, adding wine vinegar, rosemary, star anise and red onion peels. Remove the eggs from the broth, peel them and put them back into the cooling broth so that they are saturated with the marinade and acquire a reddish-red hue.

2. Sprinkle beets and turnips with vegetable oil and wrap in foil, then place in the oven, preheated to 190°, for 40 minutes. Then remove, cool, peel and cut into small cubes.

3. Mix chopped vegetables with olive oil and mustard. Carefully place the mixture on a plate, and place quail eggs and sprats cut in half on top.

4. Before serving, add salad and sprinkle with lemon juice.

I bring to your attention several interesting and very different recipes for salads with quail eggs.

These salads are very easy to prepare and will not require much of your time, which is so lacking on a holiday.

All proposed recipes are based on hard-boiled quail eggs.

(salmon tartare with quail egg).

Very nutritious and definitely delicious salad, will perfectly complement festive table.

This salad is best served in portions, but you can also shape it beautifully on a serving plate and slice it like a cake.

Salad ingredients:

450-500 grams of salmon, lightly salted
7-8 hard-boiled quail eggs
1 red onion
50 grams of parsley and chives
2-3 tablespoons low-fat mayonnaise (preferably homemade)
½ teaspoon freshly squeezed lemon juice
250 grams arugula
20-25 capers for decoration.

Preparation:

Cut the salmon into slices, then cut them into strips and place them in a bowl. Sprinkle lemon juice over fish and stir.
Next, cut the quail eggs, red onion and parsley with chives very finely, and send them to the salmon.
Add mayonnaise and mix gently.
Take a serving plate and form a “pillow” of arugula on it.

In order for our salad to look beautiful when served, it is necessary to shape it. The most in a convenient way this can be done using a baking dish with a removable bottom.

We place the mold so that the arugula remains almost entirely inside, and place our tartare on top of it.

To make it more convenient to put on the salad, cut it like a cake without removing it from the mold. Be sure to run a knife along the edges of the lettuce before removing the retaining form - the sides. Sprinkle the salad with capers.

Salad with quail eggs

This wonderful salad can be prepared for unexpected guests or to add variety to your home table.

Ingredients:

20 hard-boiled quail eggs,
200g. chopped salami
150g. chopped green olives
1 tbsp. l. chopped cilantro,
1 tbsp. chopped basil,
1 tbsp. l. olive oil.

Preparation:

Cut the quail eggs in half, place in a bowl and drizzle with olive oil.
We cut thin slices of salami in half and add them to the quail eggs.
Add olives, cilantro and basil there.
Mix carefully and the salad is ready.

Salad with quail eggs “Nest”

This salad is very common on the Internet and the options for its preparation vary so much that you can get confused.

We bring to your attention a fairly simple version, without extra vegetables that change the taste.

Ingredients:

2 fresh cucumbers,
5 medium potatoes,
200 grams of beef (can be replaced with dark turkey or chicken meat if desired).
5-6 quail eggs,
100 grams of canned peas,
3-4 tbsp. light mayonnaise,
frying oil,
greens for decoration.

Preparation:

Boil the meat (can be cooked in advance), cool and cut into thin strips. Place in a bowl and add peas to it.
Grate the cucumber into thin strips and place it in a bowl with the meat. Three or four eggs on a medium grater, add to the salad, season with mayonnaise and mix gently.
Using the same grater, cut the potatoes into thin strips and fry in small portions until golden brown in a deep frying pan or in a deep fryer. To get rid of excess oil, place the fried potatoes on a plate lined with parchment paper.
Place the salad on a plate in a low, flat mound. From above we form from fried potatoes nest. Place the greens and remaining quail eggs in the hole.

Caesar salad with quail eggs

Caesar salad is probably one of the most popular in the world. Ingredients are based on 4-6 persons.

Ingredients:

400 grams of chicken breasts (quail breasts will add a very interesting taste to the salad).
12 quail eggs.
2 handfuls of romaine lettuce.
80 grams of white bread toast.
¾ cup Caesar dressing.
60 grams of parmesan.
2 tbsp. vegetable oil.
salt and pepper to taste.

For the Caesar dressing:

1 egg.
1 tbsp. lemon juice.
1 teaspoon Worcestershire sauce.
1 clove of garlic.
2-3 anchovy fillets.
½ cup finely grated Parmesan.
salt and pepper to taste.

Preparing the sauce:

Place the anchovies in a bowl and mash with a spoon until pureed. Add all remaining sauce ingredients and stir.

Preparing the salad:

Boil the eggs, peel and cut in half.
Heat a grill pan or a regular pan and fry the breasts, cut into medium pieces, with salt and pepper.
Set the breasts aside to cool; you can place them on parchment paper to remove excess oil.
Wash the lettuce leaves, dry and place in a bowl, add the sauce and mix gently.
Transfer the salad to a serving bowl, top with breasts, quail eggs, croutons and cheese.

Salads. Quail egg recipes- this is truly tasty and healthy food that will probably appeal to all your guests and will make you remember your holiday table for a long time.

A delicious salad with quail eggs is a fresh solution for the holiday table. These snacks are also healthy. Especially if you choose the right additional ingredients and sauce for them.

Ingredients: 160 g lightly salted salmon, 180 g cherry tomatoes, 8-9 quail eggs, 220 g Iceberg lettuce, a bunch of fresh parsley, 4 large spoons of olive oil, 1 large spoon of freshly squeezed lemon juice, a pinch of salt, ground black pepper.

Quail eggs are washed thoroughly, placed in a container with cold water and cook for 3-4 minutes after boiling. If you put them in a boiling liquid, the cooking time will increase to 5-6 minutes. All that remains is to cool the eggs and cut them into halves.
To prepare the sauce, combine well-washed parsley, lemon juice, olive oil, salt, and pepper. In a blender, the ingredients are ground until smooth.
The salad is torn into large pieces. Salmon is cut into thin slices. Cherry - in halves.
All ingredients are placed on a plate and poured over with sauce.

You can also sprinkle the salad with quail eggs and cherry tomatoes with light sesame seeds to taste.

How to cook with tuna?

Ingredients: a standard can of canned tuna, a bunch of lettuce, 170 g of tomatoes, 12 hard-boiled quail eggs, green onions to taste, small a spoonful of sesame seeds, the same amount of lemon juice, 3 tablespoons of high-quality olive oil, salt, a mixture of peppers.

The salad is thoroughly washed, torn by hand and placed on the bottom of a deep bowl.
Small pieces of tomato are sent on top. There is no need to peel the tomatoes first.
Half quail eggs are poured onto the vegetables.
Tuna mashed with a fork is spread over the eggs. The oil is drained from it first.
For dressing, combine oil, lemon juice, sesame seeds, a mixture of peppers, and salt.

First, the salad with quail eggs and tuna is sprinkled with finely chopped green onions, and then poured with the prepared dressing.

With beef and tomatoes

Ingredients: 330 g beef pulp, 10-12 cherry tomatoes, 8 hard-boiled quail eggs, several lettuce leaves, garlic to taste, salt, pepper, 1 tbsp. table vinegar, 5 tbsp. vegetable oil, 1 tbsp. vinegar, 1 tsp. mustard.

The beef is cooked until tender in water with salt and seasonings. The finished cooled product is cut into thin strips.
Boiled quail eggs are cut in half. Cherry tomatoes are chopped in the same way.
For dressing, combine mustard, vinegar, vegetable oil, crushed garlic. The sauce is salted and peppered to taste.
Place all prepared ingredients in a salad bowl and mix. To do this, lettuce leaves are simply torn by hand.

All that remains is to season the appetizer with aromatic sauce and serve.

With turkey hearts and corn

Ingredients: 7 turkey hearts, 5 pcs. hard-boiled quail eggs, 4 pickled cucumbers, a standard jar of sweet canned corn, mustard to taste, large boiled carrots, half a head of Chinese cabbage, salt, mayonnaise.

Cabbage is cut into strips. Quail eggs - into 4 parts. Cucumbers and boiled carrots - in thin round slices.
Turkey hearts are boiled in salted water until tender, then cooled and cut into small strips.
The sauce is made from mayonnaise and mustard.
All products prepared in the previous steps are mixed and seasoned with sauce.

Canned corn is poured on top of the salad.

Quail egg salad with avocado and shrimp

Ingredients: 10 boiled quail eggs, a jar of pickled shrimp, 2 soft avocados, a head of lettuce, lemon, olive oil, salt, a handful of white croutons.

The avocado pulp is cut into cubes and sprinkled with lemon juice.
The shrimp are freed from liquid and mixed with the ingredients from the first step.
Lettuce leaves are torn into large pieces and sent to the rest of the products.
Some of the quail eggs are finely chopped and added to the appetizer. The remaining product will be used for decoration.
The dish is seasoned with salted butter.

You can serve the appetizer in an avocado peel.

With boiled chicken

Ingredients: 320 g chicken breast, 5 boiled quail eggs, large fleshy tomato, half a purple onion, 80 g feta cheese, a bunch of lettuce leaves, light mayonnaise, salt, a handful of light sesame seeds.

The breast is boiled in brackish water. When the chicken has cooled completely, cut it into medium cubes.
Tomatoes are cut into large slices. Onion - in thin half rings. Eggs - in halves.
Lettuce leaves are torn by hand. Feta – cut into large cubes.
All ingredients are mixed, seasoned with mayonnaise, and salted.

The appetizer is sprinkled with sesame seeds.

Whisk the vinegar with the oil and set aside.
The onion is cut into thin rings, the figs into quarters. The nuts are finely chopped. The cheese is grated on a coarse grater. The ham is chopped into thin slices.
All prepared products are mixed in a deep plate, salted and topped with dressing.

The appetizer is decorated with half a boiled quail egg.

With mushrooms

Ingredients: 3 quail eggs, large pickled cucumber, 2 medium potatoes, 320 g mushrooms (oyster mushrooms), 80 g hard cheese, table salt, mayonnaise.

Oyster mushrooms are finely chopped, salted and fried in any fat. They will become the first layer of the snack.
Place quail eggs cut into small cubes on top of the mushrooms.
The potatoes are boiled until tender and grated on a coarse grater. It will become the next layer after the mushrooms.
The potatoes are covered with pickled cucumber cubes.
The last layer is grated cheese.

The products are added to taste and coated with mayonnaise.

Salad with quail eggs - general principles of preparation

Japanese chefs were the first to appreciate sawn eggs and began to widely use them in cooking. In traditional Ukrainian and Russian cuisine, until recently, these eggs were considered an exotic product. It’s true, many women, when buying a standard set of products, pass by quail crumbs, and in the basket they end up with traditional chicken ones. Meanwhile, there are a great many recipes for salads with quail eggs, where the crumbs play the main role.

Quail eggs are a dietary product and go harmoniously with many products, be it meat or fish gastronomy, vegetables, seafood, mushrooms, cheeses and other products.

As a rule, salads with quail eggs are seasoned with dressing (olive oil, sour cream, mayonnaise, mayonnaise based on sawn eggs) and mixed.

Salad with quail eggs - preparing food and dishes

Ingredients for salads with quail eggs undergo mechanical processing, slicing, and heat treatment. Quail eggs for salads are cut into large rings, halved, or placed whole (size allows).

To prepare salads with quail eggs, you need a standard set of kitchen utensils, but it is better to cook crumbled eggs in a small container so that during cooking they come into close contact and do not float and hit the sides of the pan.

Recipes for salad with quail eggs:

Recipe 1: Salad with quail eggs

This salad with quail eggs is a fireworks display of vitamins, nutrients, colors and flavors. The salad is so “rich” that it can compete with a set lunch, and will not “hit” your figure.

quail eggs - 10 pieces;
green peas (frozen) - 100 grams;
feta - 100 grams;
sweet pepper(prettier yellow) - 1 piece;
raw champignons - 10 pieces;
lightly salted cheese - 100 grams;
chicken meat - 150 grams;
frozen green beans - 100 grams;
cherry - 4 pieces;
salt;
parsley, lettuce, onion - 7 pieces each.
Dressing - olive oil.

— Boiled sawn eggs, cut in half.

— Brynza and feta are cut into large cubes.

— Boiled champignons cut into slices.

— The yellow bell pepper takes the shape of a straw.

— Boil frozen beans and peas in boiling water (15-20 minutes).

— Cut the boiled chicken meat into pieces.

— Green ingredients (parsley, lettuce, onion) are finely chopped.

In a salad bowl, collect all, without exception, prepared ingredients, add salt, mix and sprinkle with olive oil. Have a nice lunch!

Recipe 2: Salad with quail eggs and seafood

Everyone knows that sawn eggs are healthier than chicken eggs, but this treasury of useful elements can be doubled if they are combined with seafood. The salad is expensive, but incredibly tasty.

quail eggs - 8 pieces;
crab meat - 300 grams;
shrimp - 600 grams;
red caviar - 5 tablespoons;
squid - 600 grams;
Crimean onion - 1 head;
rice noodles;
dill, parsley - 50 grams each;
sea salt.
Dressing for lard - mayonnaise.

— Boiled and peeled shrimp are added whole to the salad.

— Boiled squids are cut into strips.

— Crab meat is cut into cubes.

— Crimean onion, chop into almost transparent half rings.

— Rice noodles are immersed in boiling water for a couple of minutes.

— Green ingredients (parsley, dill) are finely chopped.

In a salad bowl, collect all, without exception, prepared ingredients, add salt, season, and mix. Have a nice lunch!

Recipe 3: Salad with quail eggs and seaweed

The salad is not for everyone with an interesting, unusual taste, but lovers of seaweed will appreciate the treat. Main role The salad contains sawn eggs, the highlight is seaweed, cooked in a special way.

quail eggs - 10 pieces;
onions - 2 pieces;
seaweed - 300 grams;
pepper, sea salt, vegetable fat for sautéing.
Dressing for lard - juice of 1/2 lemon.

— Boiled sawn eggs, cut in half.

— Sauté diced onions in vegetable fat.

— Wash seaweed under running water and boil for 5 minutes. Strain the broth and repeat the procedure, that is, boil the cabbage for 5 minutes. Then remove unnecessary water from the seaweed.

Eggs, seaweed, and onions are combined in a salad bowl. The products are peppered, salted and seasoned with lemon juice.

Recipe 4: Mediterranean quail egg salad

Easy, diet salad with quail eggs and tomatoes in Mediterranean style. The dish, at first glance, would seem to be prepared from products familiar to us, but the taste is unusual and all thanks to the dressing.

quail eggs - 15 pieces;
ricotta cheese - 150 grams;
cherry - 15 pieces;
black olives - 15 pieces;
pine nuts - 30 grams;
salt, lettuce leaves for the pillow.
Dressing for lard: vegetable fat - (3 tbsp), lemon juice (2 tbsp), honey (0.5 tsp), mustard (tsp), chopped dill (tbsp), salt, clove of garlic, pepper.

— Boiled sawn eggs, cut in half.

— Cherries are cut in half.

— Olives are cut into rings.

— Preparing the dressing: in vegetable oil Grind crushed garlic, dill, salt, mustard, pepper and lemon juice.

Place a bed of lettuce on the bottom of the plate, top with half an egg, tomatoes, cheese, and olives. Top the salad with dressing and sprinkle with pine nuts (the ingredients are not mixed).

Recipe 5: Quail egg salad with avocado and salmon

quail eggs - 8 pieces;
salted salmon (fillet) - 200 grams;
apple (sour) - 1 piece;
avocado - 2 pieces;
cucumber - 1 piece;
dill - 4 sprigs;
lemon juice - 2 tablespoons.
Salad dressing: soy sauce(tbsp.), pepper, 2 tbsp. spoons of olive oil, salt.

— Boiled sawn eggs, cut into large rings.

— Salted salmon is cut into slices.

— Peeled apple and chopped on a coarse grater, sprinkled with lemon juice.

— Avocado, cut into medium cubes, sprinkled with lemon juice.

— The cucumber is cut into medium cubes.

— Preparing the dressing: combine olive oil, spices and soy sauce.

In a salad bowl, collect all, without exception, prepared ingredients, season, mix.

Salad with quail eggs - secrets and useful tips from the best chefs

Taste and appearance salad with quail eggs largely depends on the eggs themselves, that is, on the correctness of their preparation. Sawed eggs, like other products, with prolonged heat treatment lose useful substances. To avoid this, place mini eggs in moderately bubbling water and cook for 5 minutes.

Sawed eggs, unlike chicken eggs, do not crack when in contact with boiling water; the only condition for cooking is that the eggs must be at room temperature.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Many housewives have the habit of adding eggs to vegetable, fish and meat salads or seafood dishes. Thus, cooked white and yolk give especially delicate taste dishes, in addition, they are healthy. Quail is an unusual choice, because it will help not only improve the taste, but also give the dish original look. The product is budget-friendly, especially considering that it is unlikely that they will be spent on anything other than snacks in the kitchen. Salad with quail eggs and cherry tomatoes or another option - choose. In addition, some nutritionists consider quail eggs healthier than chicken eggs.

Recipes for quail egg salads

Housewives who want to add an unusual flavor to their dishes can add quail eggs to any salads where the recipe calls for chicken eggs. Even ordinary vegetable salads made from cucumbers, radishes and mayonnaise will benefit from this innovation. However, you can prepare special salads that include just this unusual ingredient - recipes with quail eggs are varied, they will find use in any home.

With chicken and mozzarella cheese

It’s best if for this recipe you choose mozzarella in the form of small balls, rather than a large head of cheese - then the salad will look brighter, and both man and child will appreciate it. You will need:

iceberg or romaine lettuce – 200 g;
chicken breast– 150 g;
mozzarella balls or sticks – 100 g;
quail eggs – 10 pcs.;
mayonnaise (or your favorite sauce).

This recipe is reminiscent of the popular Caesar, but the mozzarella gives it a mild twist. Let's start with the step-by-step preparation:

Boil the eggs. Cut in half.
Fry chicken fillet, cut into noodles or large pieces.
If you have mozzarella in the form of balls, you don’t have to cut them. If you have a large piece of cheese, cut it so that you get cubes the size of a hazelnut.
Tear the iceberg finely with your hands. Place on the bottom of the salad bowl. Place the remaining ingredients on top and mix lightly.
You can season it with mayonnaise or any other sauce.

With cherry tomatoes and shrimp

An appetizer that combines quail eggs, miniature cherry tomatoes and shrimp is best prepared with arugula or corn salad. As in the previous recipe, housewives are helped by using small ingredients of the same size - assemble tiny eggs, tomatoes and shrimp together can be done very quickly. This appetizer goes great with red wine. To prepare it you need:

arugula – 150 g;
shrimp (preferably king) – 800 g;
cherry tomatoes – 200 g;
quail eggs – 10 pcs.;
half a lemon (lime);
olive oil;
spices.

Prepare like this:

Wash the arugula, be sure to shake off drops of water, and place in a salad bowl.
Prepare shrimp your favorite way - boil or sauté small quantity oils with spices and garlic. The tails can be left, but the intestines from large shrimp must be removed.
Boil quail eggs, cool and cut in half.
Cut the cherry tomatoes in half.
Gently mix and season with a mixture of olive oil and lemon juice. Italian herbs work well as spices. You can add pine nuts.

With avocado and canned tuna

Tuna salad has many varieties - some people prefer to cook it with rice and fresh onions, others like the “Nicoise” version with an abundance of fresh herbs. Try this hearty yet savory option:

potatoes – 3-4 pcs;
tuna in its own juice or oil - 1 can;
avocado – 1 pc.;
capers – 50 g;
quail eggs – 10 pcs.;
olive oil – 2-3 tablespoons;
broccoli (optional) – 200 g.

First of all, you need to boil the vegetables (potatoes and broccoli separately, five minutes) and quail eggs. And then:

Place the tuna in a salad bowl and shred with a fork.
Cut the potatoes (it is better to choose small tubers) into slices. Cut the avocado the same way.
Divide the broccoli into florets.
Cut the eggs in half.
Mix everything, season with olive oil, add spices.

With cod liver, cucumber and olives

This recipe is similar to the previous one, but there are no potatoes, so the dish is lighter. If you don't like cod liver, choose any canned fish - for example, saury.

green olives without pits - 1 can;
fresh cucumbers– 3-4 pcs.;
cod liver – 1 jar;
fresh tomatoes – 2-3 pcs.;
quail eggs – 10 pcs.;
green salad– 150 g;
olive oil;
lemon.

In addition, you can add fresh carrots, red cabbage, green green beans– choose your favorite (or seasonal) vegetables. Prepare like this:

Remove the fish from the jar and shred with a fork. The oil (or juice) does not need to be drained.
Cut green salad leaves into narrow ribbons. Cut cucumbers and tomatoes the way you are used to cutting for vegetable salad. If you choose cherry tomatoes, you can cut them in half or into quarters.
Cut the boiled eggs in half.
Drain the olives in a colander so that no brine remains. Cut them into two or three parts.
Stir with a wooden spatula to avoid bruising the vegetables. Season with a mixture of lemon juice, olive oil and your favorite spices.

With lettuce and fried mushrooms

Hearty puff meat salad It’s best to cook with mushrooms for a holiday table – it looks very elegant. You will need large number ingredients:

beef tongue – 1 pc.;
champignons or oyster mushrooms – 700 g;
hard cheese – 150 g;
quail eggs – 10-20 pcs.;
iceberg lettuce – 1 head;
walnuts – 50 g.

Prepare a flat dish. An effective option is to make a salad in the shape of a horseshoe or bagel (as in the photo). Let's start:

First layer. Boil the tongue in advance - this will take 2-4 hours (depending on the size). Immediately after cooking, rinse your tongue ice water, this will make it easier to clean. Then cut the tongue into strips. Place on a dish, cover with a mesh of mayonnaise.
Second layer. Cut the green salad into narrow ribbons and place on top of your tongue. Coat thickly with mayonnaise, otherwise the salad will not hold its shape.
Third layer. Cut the mushrooms into slices and fry in vegetable oil until the liquid evaporates. You can add a little onion.
Fourth layer. Cut the boiled quail eggs in half and place them in a row on top of the mushrooms. Cover with a mesh of mayonnaise.
Fifth layer. Sprinkle with grated cheese. Decorate the finished salad walnuts and sprigs of greenery.

With crab sticks and Chinese cabbage

For salad with quail eggs, you can choose any components, however crab sticks considered one of the most popular options. Spice up a familiar light salad like this:

crab sticks – 1 pack;
corn - 1 can;
fresh cucumbers – 2-3 pcs.;
Chinese cabbage – 200 g;
quail eggs – 4-5 pcs.;
mayonnaise.

Those who prefer a heartier option can add rice. Preparation:

Cut the crab sticks and cucumbers into small pieces.
Drain the corn in a colander and shake off excess liquid. Add to already chopped products.
Cut the Chinese cabbage into narrow ribbons.
Mix all ingredients, season with mayonnaise, add a little ground black pepper. Before serving, garnish with halved boiled quail eggs.