Warm Salad with Beijing Cabbage and Mushrooms Recipe
I suggest you try a delicious warm salad, which can be served as an independent dish for dinner, or as a snack for a festive table. Despite the rather “heavy” ingredients, thanks to cabbage and tomatoes, the salad turns out juicy, fresh and very tasty! Are you trying?
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. While we’re sorting out the rest of the ingredients, put the breast to cook. To make it more fragrant, I add half an onion to it, with which they are cooked until the breast is ready. Since there was no Peking cabbage in the store this time, I used young white cabbage, by the way, it also turned out very tasty. So, chop the cabbage finely, if you take the Peking cabbage, you can chop it larger. Brush with a thin mesh of mayonnaise.
  2. Cut the tomato into strips.
  3. Cut the mushrooms into thin slices, add to them the remaining half of the onion, cut into small cubes, add salt to taste and send to stew until cooked. Since I froze them already sliced, I didn’t cut them any further. While the mushrooms are stewing, add the breast cut into strips to the salad, lubricate with a mesh of mayonnaise.
  4. Add ready-made mushrooms to our salad and sprinkle with cheese, grated on a fine grater. Serve warm.
  5. Here’s what a mixed salad looks like.
  6. Bon appetit!
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