Warm Salad with Beijing Cabbage and Mushrooms Recipe
I propose to try a delicious warm salad, which can be served as a separate dish for dinner, and as a snack to the festive table. Despite the rather "heavy" ingredients, thanks to cabbage and tomatoes, the salad turns out juicy, fresh and very tasty! Trying?
While we deal with the other ingredients, put the breast to boil. To make it more fragrant, I add to it half of the bulb, with which they are cooked until the breast is ready.
Since this time the store did not have Beijing cabbage, I used young white cabbage, by the way, it turned out very tasty too. So, shinkuem finely cabbage, if you take Beijing, it can be shred larger. Coat with a thin mesh of mayonnaise.
Cut the tomato into strips.
Mushrooms cut into thin slices, add to them the remaining half of the onion, cut into small cubes, salt to taste and send stews until tender. Since I had them frozen already cut, I did not cut them further.
While stew mushrooms, cut into strips breast added to the salad, coat the mesh of mayonnaise.
Add to our salad ready mushrooms and sprinkle with cheese, grated on a fine grater. Serve warm.