A very simple and tasty combination of products in a sorrel salad with Chinese cabbage, cucumbers, radish and poached egg. Beautiful, bright, nutritious … perfect for a family dinner. Step-by-step recipe with a photo. Video recipe.
Vitamins are the key to health! And most of all they are found in vegetables! Therefore, any vegetable salads with fresh, crispy and aromatic fruits will illuminate you with a good mood, give you freshness and replenish the body with healing substances. Today we are preparing a sorrel salad with Chinese cabbage, cucumbers, radishes and poached egg. The juiciness of sorrel and the tenderness of Peking cabbage are amazingly combined with other ingredients, and make the salad a real culinary masterpiece. It is not only vitamin, but also thanks to eggs it is distinguished by increased satiety, energy value and nutritional value. After all, a chicken egg is a source of protein and calcium, which are needed for the human body.
In addition to being tasty, healthy and satisfying, the salad on offer is also beautifully presented thanks to poached eggs. It gives tenderness and softness to the dish, and the semi-liquid yolk spreads and plays the role of a piquant dressing. I note that one poached egg is designed for one eater, and the salad is served in portions, to each family member in a separate plate. Vegetable oil is used for dressing, but you can take sour cream or natural yogurt.
See also how to make sorrel patches with Green Well cheese cream.
- Calorie content per 100 g - 105 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Sorrel - 10 leaves
- Radish - 6 pcs.
- Salt - 0.5 tsp or to taste
- Lettuce leaves - 4 pcs.
- Eggs - 2 pcs. (for 1 serving 1 egg)
- Vegetable oil - for dressing
- Cucumbers - 1 pc.
Step-by-step preparation of sorrel salad with Chinese cabbage, cucumbers, radish and poached egg, recipe with photo:
1. Wash lettuce leaves under running water, dry with a paper towel and cut into thin strips or tear by hand.
Lettuce leaves lose moisture quickly enough at room temperature, wither and take on an unappetizing appearance. For this reason, store them in the refrigerator in a sealed plastic container or plastic bag. If the leaves do wither, place them in a bowl of water for 1 hour. They quickly "reanimate", fill with moisture, become fresh and juicy.
2. Rinse the sorrel under cold water, cut off the long tails, and cut the leaves into thin strips.
3. Wash cucumbers, dry, cut off the ends and cut into thin quarter rings.
4. With radishes, do the same: wash, dry, cut off the stem and cut into thin quarter rings.
Combine all vegetables in one deep bowl, season with salt, oil and stir.
5. For poached eggs, take two glasses and fill them halfway with drinking water.
6. Place eggs in each glass of water and add a small pinch of salt. Send one glass of eggs to the microwave for 1 minute at 850 kW. If the power is different, adjust the cooking time. It is necessary that the protein coagulates and the yolk remains soft.
7. Place a serving of vegetable salad on a serving plate.
8. Spread the boiled poached egg on the vegetables. Serve the sorrel salad with Chinese cabbage, cucumbers, radishes, and poached egg immediately after cooking, while the poached is hot and tender.
See also a video recipe on how to make a salad with Chinese cabbage and egg.
