A light, mouth-watering and spectacular salad with Chinese cabbage, mustard sauce and poached egg will turn your usual morning breakfast into a festive meal. Step-by-step recipe with a photo. Video recipe.
For a nutritious breakfast, a light dinner, or to end a meal, a Peking cabbage salad is ideal. Although this simple salad is suitable not only for every day, but also for a festive table. A recipe with a photo will help you prepare a tasty and satisfying, spicy and beautiful dish with which you can combine a poached egg well. The salad is based on a poached egg that looks spectacular on a plate! However, many are afraid to cook it, fearing that it will not work, but absolutely in vain. Knowing some subtleties and secrets, it can be prepared quite simply and quickly.
Peking cabbage salad is prepared very quickly, because the composition includes products that are always found in the refrigerator. The recipe does not contain mayonnaise and other harmful products, so the dish is ideal for those who follow the figure. A juicy and tasty sauce based on mustard, olive oil and soy sauce is used for salad dressing. Although you can experiment with dressing using different types of oils, lemon juice, sesame seeds, garlic, yolk, etc. The success of a salad depends not only on the combination of ingredients, but also on a harmonious and tasty dressing.
- Caloric content per 100 g - 98 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Peking cabbage - 6-7 leaves
- Soy sauce - 1 tablespoon
- Cilantro - a few twigs
- Salt - a pinch
- Eggs - 2 pcs.
- Olive oil - 1, 5 tablespoons
- Hot pepper - 0.25 pods
- Cucumbers - 2 pcs.
- Mustard - 0.5 tsp
Step-by-step preparation of salad with Chinese cabbage, mustard sauce and poached egg, recipe with photo:
1. Remove the leaves from the head of Chinese cabbage. Wash them under running water and dry with a paper towel. Chop the cabbage into thin strips.
2. Wash and dry the cucumbers with a paper towel. Cut off the ends and cut into thin half rings of 3-4 mm.
3. Wash cilantro greens, dry and finely chop. Put the cabbage, cucumbers and herbs in a deep bowl.
4. For dressing, combine olive oil, soy sauce and mustard in a small container. Stir and taste. Add salt to the dressing if necessary. However, you may not need it, because salted soy sauce is used.
Pour drinking water into a cup, lightly salt and gently pour the contents of the egg to keep the yolk intact.
5. Season salad with cooked sauce and mix well.
Send the egg to the microwave and cook at 850 kW for 1 minute. It is necessary that the protein coagulates, and the yolk remains soft and liquid inside. If you have a device with a different power, then adjust the cooking time. If you are preparing poached in a different way (steamed, in a bag), then use proven methods.
6. Place half of the salad onto a serving plate.
7. In the middle of the salad with Chinese cabbage and mustard sauce, place the cooked poached egg. Serve the salad immediately after cooking.
See also the video recipe on how to make Chinese cabbage salad with poached egg and avocado.
