Quite quickly and simply, you can prepare for a meat side dish - Peking cabbage salad. And thanks to the juicy and tender leaves of the fruit, the salad can be prepared all year round.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
There are many ideas for Peking salads. These are light, and hearty, and dietary, and nutritious, and rich, and warm, and unusual, and the simplest. It is enough to chop it, add a couple of ingredients and the salad is ready. And having prepared the necessary products in advance, you can make a salad not only healthy and tasty, but also with a beautiful aesthetic appearance, so that it pleases the eye.
Basically, Peking cabbage leaves are used to prepare all kinds of salads, but there are other recipes. For example, stuffed cabbage rolls are delicate and tasty. Peking is somewhere between classic white cabbage and lettuce cabbage. Moreover, if some varieties are harsh, and some are not satisfied with the price, especially in the winter period, then in such cases, Beijing cabbage will help out perfectly. Crispy, tender, it goes well with other vegetables, as well as cheese, poultry and seafood.
You can, of course, season a salad with Chinese cabbage with classic vegetable oil. However, since this cabbage is considered Chinese, it will not be superfluous to make a Chinese-style dressing sauce. To add flavor to the salad, add soy sauce or apple cider vinegar to the dressing. In addition to its amazing taste, the salad will look even brighter and more appetizing.
- Caloric content per 100 g - 58 kcal.
- Servings - 2
- Cooking time - 45 minutes for boiling chicken meat, 10 minutes for preparing salad
Ingredients:
- Peking cabbage - 0.5 heads of cabbage
- Chicken legs or other part of the poultry - 200 g
- Hard cheese - 100 g
- Sesame seeds - 1 tablespoon
- Soy sauce - 1 tablespoon
- Mustard - 0.5 tsp
- Vegetable oil - 4 tablespoons
- Salt - 0.5 tsp or to taste
Cooking Peking Cabbage Salad
1. Wash the chicken legs and boil for 40-45 minutes. To make the meat taste more intense, add bay leaf and peppercorns to the broth. Do not pour out the remaining broth, but use it to prepare any other dish, for example, boil the soup.
After that, cool the boiled chicken to room temperature. To prepare the salad quickly, boil the bird in advance, for example, in the evening. In addition, you can prepare the bird for a couple of days in advance, so that you can prepare a fresh salad for several days in a row.
2. Wash and dry the Chinese cabbage. Remove as many leaves from the head of cabbage as needed for the salad. Peking cabbage is not usually shredded like white cabbage, because its leaves are coarser at the base than at the edges.
3. Cut the boiled chicken into strips. The method of slicing can be very different, but to make the salad look nice on a platter, cut all the products to the same size.
4. Also cut the cheese into strips and add to all foods.
5. Prepare a salad dressing. Combine and stir in vegetable oil, soy sauce and mustard.
6. Season salad with salt, top with dressing and stir well. Do not overdo it with salt, because it is already present in soy sauce.
7. Put the prepared salad on a serving dish, sprinkle with sesame seeds and serve.
See also a video recipe on how to make a salad with Chinese cabbage and chicken.
