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Print Recipe
 Chinese Cabbage Salad Recipe
Dear cooks, I want to offer a variant of a fresh crispy salad, which is very popular in our family. Peking cabbage, beets, pickles, a handful of green leaves - simple, fast, economical.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 5 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Vegetables are washed, cleaned, and a third of a fork of cabbage is cut into strips.
    Vegetables are washed, cleaned, and a third of a fork of cabbage is cut into strips.
  2. Peel the raw beets (I always scald raw beets, but you can skip this step) and rub it with straws.
    Peel the raw beets (I always scald raw beets, but you can skip this step) and rub it with straws.
  3. Also rub the pickles.
    Also rub the pickles.
  4. Add spinach leaves. You can take any lettuce leaves - mizuna, chard, arugula or a mixture of them.
    Add spinach leaves. You can take any lettuce 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, add spices - I have a third of a teaspoon of universal seasoning, which includes dried onion, parsley, garlic, black and white pepper, cumin and marjoram. Mix everything thoroughly and serve to the table.
    Add 2 tablespoons of cucumber brine and 2 tablespoons of sweet sunflower oil to the salad. If desired, add spices - I have a third of a teaspoon of universal seasoning, which includes dried onion, parsley, garlic, black and white pepper, cumin and marjoram. Mix everything thoroughly and serve to the table.
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