Let's prepare the Eggs.
We'll start by boiling the eggs. This method can vary depending on whether you want soft, medium, or hard-boiled eggs. For this salad, we'll be using hard-boiled eggs. To begin, Fill the saucepan with enough cold water to cover the eggs by about 1 inch. Place the eggs in a single layer at the bottom of a saucepan. Do not stack them to prevent cracking. Place the saucepan on the stove and turn the heat to medium-high. Bring the water to a rolling boil. Once the water reaches a full boil, reduce the heat slightly to maintain a gentle boil and start timing based on your desired egg consistency:
If you want Soft-boiled eggs, Leave them for 4–6 minutes (the yolk is runny or slightly set).
If you want medium-boiled eggs, leave them for 7–8 minutes (the yolk is firmer but still creamy).
If you want Hard-boiled eggs, leave them for 9–12 minutes (the yolk is fully set and firm).
Once the timer goes off, use a slotted spoon to remove the eggs from the boiling water and Immediately transfer the eggs to a bowl of cool or ice water to stop the cooking process. Let them sit for about 5–10 minutes to cool. Gently tap the egg on a hard surface to crack the shell, then peel to remove the shell easily. Set the eggs aside.
Tips when boiling eggs:
Use older eggs for easier peeling, as fresh eggs tend to stick to the shell.
To avoid cracking during cooking, let the eggs sit at room temperature for a few minutes before boiling.
Add a pinch of salt or vinegar to the water to help seal any small cracks and prevent the whites from leaking out.
Now you can enjoy perfectly boiled eggs!
Let's Prepare the Lentils:
For this salad, we'll be using brown lentils. Cooking lentils is straightforward and requires only a few ingredients. Lentils are versatile, nutritious, and cook relatively quickly compared to other legumes. So, In a medium saucepan, combine the rinsed lentils and 3 cups of water. Add salt to your taste and Cook for 20 minutes, until tender but not mushy. Set this aside.
Let's Prepare The Vegetables:
To prepare the vegetables, you Slice or Shred the Carrots, Green Cabbage, and Purple Cabbage. Then set this aside.
Directions:::
For the fish of choice, I'll be using this canned fish. But you can use any fish you have available such as sardines, mackerel, and so on.
Step 1: In a large mixing bowl, combine the shredded purple cabbage, green cabbage, carrots, boiled eggs, Raisins, Lentils, and Fish.
Step 2: Drizzle with your favorite salad dressing such as mayonnaise or salad cream and mix it all. Taste the dressing and adjust the sweetness, saltiness, or acidity to your preference.
Serve and Enjoy!
