Pastrami and rye salad

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Pastrami and rye salad - detailed recipe.

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Recipe:

Cook 1 cup rye groats in boiling salted water until tender, about 1 hour. Drain, transfer to a bowl, and let cool. Add 1 cup thinly sliced ​​red cabbage, 1 cup celery, and 1/2 cup chopped pastrami (dry-cured beef, or substitute meat) turkeys). Combine 3 tablespoons each of apple cider vinegar, whole-grain mustard, and 1/3 cup of olive oil; add to the grits. Season the salad with salt and pepper.