Cooking an original salad with pumpkin, Chinese cabbage and walnuts. Extremely tasty, original and healthy according to Russian traditions! Step-by-step recipe with a photo. Video recipe.
Salad with pumpkin, Chinese cabbage and walnuts does not require a long cooking time. All that is required is to collect the products and mix everything. The presented salad has everything that will create nutritional value and deliciousness. Fresh pumpkin and juicy Chinese cabbage accompany each other well, and walnuts add fatness to the salad.
The recipe uses Peking cabbage, which is also called Chinese, but also white cabbage, especially young cabbage, is perfect for a dish. The pumpkin used for the recipe is fresh. A boiled orange beauty will not work, because in the dish will turn into a homogeneous puree. Substitute walnuts with any other varieties or seeds of sunflower or pumpkin if desired. Vegetable oil is used as a dressing, but you can use homemade mayonnaise or fat-free natural yogurt. A harmonious union can be supplemented with other components, for example, boiled chicken breast, apples, pears … It all depends on the culinary imagination of the chef. In addition to its excellent taste, the salad is also very healthy, for which many appreciate it.
See also How to Make Vegetarian Salad with Pumpkin, Chinese Cabbage, and Celery.
- Caloric content per 100 g - 99 kcal.
- Servings - 1
- Cooking time - 15 minutes
Ingredients:
- Pumpkin - 100 g
- Vegetable oil - for dressing
- Walnuts - 5 pcs.
- Salt - a pinch
- Peking cabbage - 3 leaves
Step by step cooking salad with pumpkin, Chinese cabbage and walnuts, recipe with photo:
1. From Chinese cabbage, remove the required number of leaves, which are washed with cold water, dried with a paper towel and chopped into thin strips. The most useful substances and almost all the juice are in the dense white part of the leaves, so do not cut them out and throw them away.
2. Peel the pumpkin, remove the seeds and cut the fibers. Wash the pulp, dry with a napkin and cut into thin strips.
3. Remove the walnuts from the shell using a special tool or any other convenient method.
4. In a clean, dry skillet, dry the nuts, stirring occasionally. Bring them to a golden brown and light crunch. Keep an eye on them as nuts are fried very quickly and can burn.
5. Place all prepared foods in a deep bowl. Season them with salt and vegetable oil.
6. Toss salad with pumpkin, Chinese cabbage and walnuts. Chill it in the refrigerator for 15 minutes and serve. Such a salad will perfectly replace a late evening dinner, it will saturate well, while not adding extra calories.
See also a video recipe on how to make a salad with grapefruit, feta and walnuts.
