STEP 1/11
I shredded cabbage, red cabbage, and onions at once, cut carrots thinly with a knife, and cut them finely with a knife again. I cut the chives into 4-5cm lengths.
STEP 2/11
Soak the prepared vegetables in cold water for a while to prepare them crispy, and drain them as much as possible with a dehydrator
STEP 3/11
And if you put it in a plastic pack and use it in the refrigerator, you can use it for up to a week.
STEP 4/11
Prepare 3 pieces of square fish cake and bake them in a heated pan without oil
STEP 5/11
And cut it finely on the short side.
STEP 6/11
In a bowl, finely chop 5 tablespoons of mayonnaise, 1/4 onions, and 10 pieces of pickles, and mix 1 tablespoon of vinegar, 1 tablespoon of honey, 1/2 teaspoon of parsley powder, and 1/3 teaspoon of herb salt to make tartar sauce.
STEP 7/11
Put 2 handfuls of vegetables in a large bowl
STEP 8/11
And add the prepared fish cakes and mix them evenly.
STEP 9/11
And put the amount of salad in a bowl and sprinkle the prepared sauce to complete the fish cake salad.
STEP 10/11
Then, add the remaining vegetables and sauce and mix them...
STEP 11/11
Cut the morning bread in half and fill it up to make a sandwich