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Chinese Cabbage Salad Recipe
Dear cooks, I want to offer a version of fresh crispy salad, which is very popular in our family. Chinese cabbage, beets, pickles, a handful of green leaves -simple, fast, budget- friendly.
Cook Time 5 minutes
Servings
Ingredients
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Vegetables are washed, cleaned, and a third of the cabbage fork is cut into strips.
    Vegetables are washed, cleaned, and a third of the cabbage fork is cut into strips.
  2. We clean raw beets ( I always scald raw beets , but you can skip this step) and grate them with straws.
    We clean raw beets ( I always scald raw beets , but you can skip this step) and grate them with straws.
  3. Also RUB the pickles.
    Also RUB the pickles.
  4. Add the spinach leaves. You can take any salad leaves - mizuna, chard, arugula or a mixture of them .
    Add the spinach leaves. You can take any salad leaves - mizuna, chard, arugula or a mixture of them .
  5. Add 2 tablespoons of cucumber brine and 2 tablespoons of sweet sunflower oil to the salad. If desired, put the spices - I have a third of a teaspoon of universal seasoning , which includes dried onions, parsley, garlic, black and white pepper, cumin and marjoram. Mix everything thoroughly and serve.
    Add 2 tablespoons of cucumber brine and 2 tablespoons of sweet sunflower oil to the salad. If desired, put the spices - I have a third of a teaspoon of universal seasoning , which includes dried onions, parsley, garlic, black and white pepper, cumin and marjoram. Mix everything thoroughly and serve.

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