The dish is available for the diet at any time of the year. It can be called universal, because it is light and satisfying at the same time, dietary and nutritious. It's all about beef salad with Chinese cabbage and eggs. Step-by-step recipe with a photo. Video recipe.
Meat salad with Chinese cabbage and eggs - easy to prepare, has a delicate fresh taste, easy on the stomach, yet nutritious. An additional "plus" of this salad is that the meat can be used in any variety, boiled, baked, fried or smoked. Pork, beef, and chicken look equally appetizing in it; even finely chopped game will do. I had boiled pork. Another advantage of the salad is that it can be cut in advance and seasoned immediately before serving, then the appearance and taste will be preserved until the moment of serving. It is suitable for both festive and everyday table. The recipe will help out when guests unexpectedly come, you don't want to cook, but you need to eat something.
The recipe is quite simple, and Chinese cabbage refreshes the dish well. Therefore, the dish does not seem heavy, even considering that the composition contains meat and eggs. If you want to make the salad more satisfying, you can add crackers. But they should be introduced into the composition before serving it on the table. Then the dish turned out to be tasty and crispy, and the croutons themselves will not get wet. Food is seasoned with vegetable oil, but you can experiment and season with soy sauce, mayonnaise, sour cream, yogurt, etc.
See also how to make crab salad with persimmon and Chinese cabbage.
- Caloric content per 100 g - 125 kcal.
- Servings - 1
- Cooking time - 15 minutes for slicing food, plus time for boiling and cooling eggs and meat
Ingredients:
- Peking cabbage - 5 leaves
- Boiled meat (any sort) - 200 g
- Eggs - 1 pc.
- Sunflower seeds - 1 small meal
- Salt - 0.5 tsp or to taste
- Olive oil - for dressing
Step-by-step preparation of meat salad with Chinese cabbage and eggs, recipe with photo:
1. From Chinese cabbage, remove the required number of leaves, wash them under running water and dry with a paper towel. Then chop into thin strips. Cut the entire leaflet, especially the dense white areas at the base of the attachment to the stump, because it is in them that all the useful vitamins are found.
2. Boil the meat in advance until cooked and cool completely. Take a lean piece without fat, or remove it after cooking. Then cut it into strips or tear along the fibers.
3. Eggs, hard-boiled (they are boiled for 8 minutes), cool in ice water, peel and cut into pieces.
4. Combine all foods in a large container by adding sunflower seeds.
5. Season the beef salad with Chinese cabbage and eggs with salt to taste and olive oil. Stir the foods, chill them in the refrigerator for half an hour and serve the food to the table.
See also the video recipe on how to make Chinese cabbage salad with meat, cheese and mushrooms.
