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.
Servings
4
Cook Time
5minutes
Servings
4
Cook Time
5minutes
Ingredients
Instructions
  1. 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.
  3. Also rub the pickles.
  4. 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.
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