Cut the cabbage into small strips. Add salt and season with 6 tablespoons of oleic oil. Refrigerate for 1 hour. With Peking cabbage, the salad will turn out more tender.
Cut tomatoes into small cubes.
Fry the walnuts, stirring constantly, in a dry frying pan.
Mix cabbage, tomatoes and nuts. For dressing - mix the remaining oil (2 tbsp.l.) with vinegar, soy sauce, sweeten with sugar. Add salt and ground black pepper to taste.
Season the salad.
