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"Eastern" Salad with Corn and Cucumber

Author
Cookinero 27 Mar 2025
6890
"Eastern" Salad with Corn and Cucumber

Many people know the traditional recipe for an oriental salad, which includes smoked sausage, cheese and tomatoes. In this recipe, only the smoked sausage remains from the original. Cucumbers add freshness and juiciness to the salad, and corn adds sweetness and crunch. Boiled eggs smooth out the overall combination and make the taste and texture of the dish delicate. Since the salad has an oriental theme, all the ingredients are cut into strips. Try the salad according to this recipe, and it will definitely not disappoint you.

How to cook "Eastern" Salad with Corn and Cucumber

Step 1

"Eastern" Salad with Corn and Cucumber

Place the corn in a deep bowl.

Step 2

"Eastern" Salad with Corn and Cucumber

Cut the sausage into thin strips of 2-3 mm and add to the corn.

Step 3

"Eastern" Salad with Corn and Cucumber

Cut the boiled eggs into strips or pass them through an egg slicer.

Step 4

"Eastern" Salad with Corn and Cucumber

Cut cucumbers into thin strips and add to the other ingredients. Add mayonnaise. Season with pepper if desired.

Step 5

"Eastern" Salad with Corn and Cucumber

Mix all ingredients. Oriental salad with smoked sausage, corn and cucumber is ready. Enjoy your meal.

"Eastern" Salad with Corn and Cucumber - FAQ About Ingredients, Baking Time and Storage

Yes! You can replace smoked sausage with grilled chicken, turkey slices, or even tofu for a vegetarian option. Just ensure your substitute is flavorful and sliced thinly for the best texture.
Store it in an airtight container for up to 2 days. For best freshness, hold off adding mayonnaise until serving if possible.
Absolutely! Skip the sausage and eggs, and add protein-rich alternatives like chickpeas, diced paneer, or marinated tempeh for a satisfying vegetarian version.
Yes, fresh corn works great—lightly steam or grill the kernels before adding. You’ll need about 1–2 ears worth, depending on size.
Try Greek yogurt or a mix of yogurt and a little Dijon mustard for a tangy, lower-fat dressing that still binds ingredients well.
Double or triple the recipe and serve in a large bowl or individually portioned cups. Garnish with fresh herbs like dill or parsley for a pop of color.
Freezing isn’t recommended due to the mayonnaise and cucumbers, which become watery when thawed. Enjoy it fresh for the best texture.
Definitely! Try diced bell peppers, shredded carrots, or even avocado (add just before serving to prevent browning) for extra crunch and flavor.
With a few tweaks—like skipping the corn (high in carbs) and using full-fat mayo or avocado oil dressing, plus adding keto-friendly veggies—it can fit a low-carb diet.

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