I propose a variation of an inexpensive and very tasty recipe on the theme of Peking cabbage salads - a salad with Peking cabbage, onions, pork and croutons. Step-by-step recipe with a photo. Video recipe.
Chinese cabbage leaves are very juicy and crunchy. Their taste is somewhat reminiscent of early white cabbage. Earlier, back in the 70s, when this variety of cabbage became known, it was considered exotic and was quite expensive, which created a demand from European buyers. And when they learned to grow it, the cost of the vegetable dropped significantly. Peking cabbage salads have become an integral part of many feasts. Today I propose to cook - a salad with Peking cabbage, onions, boiled pork and croutons.
The taste of this salad is somewhat reminiscent of the classic Caesar salad, which many people like and do not get boring. The salad is based on the traditional combination of meat, juicy cabbage with crispy croutons. Add fresh tomatoes if desired. In general, Chinese cabbage, due to its neutral taste, goes well with many ingredients, vegetables and fruits: avocados, mushrooms, celery, mushrooms, processed cheese, meat products and more. Different dressings are also suitable for the dish: sour cream, yogurt, olive oil, mustard, soy sauce, apple cider vinegar, mayonnaise …
See also Cooking Peking Cabbage Salad and Turkey Fillets.
- Caloric content per 100 g - 89 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Peking cabbage - 5 leaves
- Onions - 1 pc.
- Vegetable oil - for dressing
- Salt - 0.5 tsp or to taste
- Boiled pork - 100 g
- French mustard - 1 tsp
- Croutons - 50 g
Step-by-step preparation of salad with Chinese cabbage, onions, boiled pork and croutons, recipe with photo:
1. Peel the onions, wash and chop into thin quarter rings.
2. Cut the boiled pork into cubes or strips of your choice.
3. From the head of Peking cabbage, remove the required amount of leaves and wash them under running water. Dry them with a paper towel and chop them with a shredder. For example, finely chop the most useful white part near the stalk with a knife, and you can tear the light green top into pieces with your hands or use kitchen scissors.
4. Place all food in a salad bowl.
5. Season them with salt, add mustard and top with vegetable oil.
6. Stir the food well.
7. Sprinkle the finished salad with croutons and serve. If you will not serve it right away, then add the croutons just before serving. Otherwise, they will become limp and wet. If you are going to cook large quantities of salad, serve it in transparent smooth glass bowls to keep the dish fresh and appetizing.
See also a video recipe on how to make a salad with cabbage, sausage and cheese.
