Step-by-step preparation of a light and low-calorie salad of Chinese cabbage, mushrooms, eggs and feta cheese. Recipe with photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Tired of standard meals? I offer a juicy, aromatic and spicy salad with an interesting composition. The main ingredient here is Chinese cabbage. It gives the salad freshness and makes the dish light and crunchy. The dish is complemented by pickled forest mushrooms, boiled eggs and feta cheese. Each component adds a distinct flavor, and the taste at times changes in incredible ways. This dish is quite versatile, it will appeal to men, women, children, lovers of hearty snacks and especially those who are looking after their figure.
The advantage of this recipe is that the salad is easy and quick to prepare. Any housewife can cook it, even if she does not have any cooking skills. It is especially suitable for unexpected guests. In addition, it is low in calories, while satisfying and healthy. Depending on your tastes and preferences, it can be greased with vegetable oil or seasoned with classic mayonnaise. A more dietary option is natural low fat yogurt. And to add additional satiety, you can add boiled rice or pasta to the salad. Then at the same time you get the main dish with a juicy salad. It can be served in portions or put into large tartlets so that each eater can impose it on himself. Despite the simplicity of preparation of this salad, it can be served on a festive table.
- Caloric content per 100 g - 87 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- White cabbage - 10 leaves
- Pickled mushrooms - 100 g
- Cheese - 100 g
- Olive oil - for dressing
- Eggs - 2 pcs.
- Salt - a pinch
Step-by-step preparation of Peking cabbage salad, mushrooms, eggs and feta cheese, recipe with photo:
1. Remove the required number of leaves from the head of white cabbage. Wash them, pat dry with a paper towel and cut into thin strips. Wrap the remaining head of cabbage with cling film and store in the refrigerator. I recommend to cut the Chinese cabbage exactly by the leaves, because if you shred it like white cabbage, then you will immediately cut off the corrugated leaves, and denser bases will remain.
2. Cut the cheese into small cubes.
3. Hard boil the eggs, peel and slice like cheese. Boil them for 8 minutes after boiling, otherwise the yolk will turn blue. Pour cold water over the eggs, otherwise they may crack if the temperature drops.
4. Chop the pickled mushrooms like the previous products.
5. Place all ingredients in a bowl.
6. Season with salt and olive oil.
7. Stir the salad.
8. Chill it in the refrigerator for a while and serve.
See also a video recipe on how to make a salad of Chinese cabbage, meat, cheese and mushrooms.
