Devilish Salad

5 from 5 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 104 kcal


For the sauce

  • 1 Mini can Corn
  • 1 Mini can Kidney beans
  • 1 Mini can Mushroom
  • 1 Handful Green beans frozen or fresh
  • 1 Handful Peas frozen
  • 1 Carrot
  • 0,5 Cucumber
  • 0,5 Red peppers
  • 1 Egg
  • 1 teaspoon Lemon juice
  • Salt pepper
  • 220 ml Rapeseed oil or sunflower oil
  • 120 ml Ketchup
  • Crushed red pepper
  • Rose peppers
  • Sweet paprika
  • Tabasco


  • It is best to cook the beef the day before and let it cool down. then it's easier to cut into strips.
  • Cook the beans and peas in boiling water, do not let them get too soft, then rinse in cold water and let them drain. Peel and grate the carrot. Peel the cucumber and finely slice it. Peel the bell pepper and cut into fine strips.
  • Open the small cans and pour off the vegetables, then arrange everything in a glass bowl.
  • Put egg, lemon juice, salt, pepper, and oil in a tall, slim blender jar. Place the hand blender on the floor and turn it on. When the mass is thick and light, pull up slowly until you have a firm mayonnaise. Stir in ketchup and season well with the spices until you have a devilishly hot sauce. Since the tastes are different, I don't specify the amount of the spice.
  • If the mayo is too thick, you can dilute it with a little natural yoghurt or milk.
  • Make the salad, season to taste again if necessary and serve.
  • Serves with a farmhouse bread or baguette


Serving: 100gCalories: 104kcalCarbohydrates: 22.4gProtein: 2gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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