Spicy and fresh, tasty and original, prepared in 10 minutes - a salad of Chinese cabbage, Korean carrots and cheese. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of Chinese cabbage salad, Korean carrot and cheese
- Video recipe
Peking cabbage, Korean carrot and cheese salad is a budget but popular dish. It requires a minimum amount of ingredients to prepare it. However, the taste does not suffer from this in any way. It can be prepared for a festive table and a family dinner. Korean-style carrots give the food a piquant spiciness, cabbage - juiciness, and cheese softens the taste. All components fit perfectly together. The salad is intended both for snacking and for filling.
The advantage of the salad is that none of the ingredients is cooked, so cooking takes a minimum amount of time. Therefore, if the guests are on the doorstep, then it will not be difficult to build it. For the dressing, olive oil is used, which can be replaced with vegetable or mayonnaise, if you are not afraid of extra calories. In addition to the listed advantages, the dish can be supplemented with other products, from which the salad will acquire additional satiety and become tastier. For example, ham, eggs, cucumbers, various meats, nuts, etc.
- Caloric content per 100 g - 18 kcal.
- Servings - 1
- Cooking time - 10 minutes
Ingredients:
- Peking cabbage - 4 leaves
- Korean carrots - 50 g
- Adyghe or processed cheese - 50 g
- Olive oil - for dressing
Step-by-step preparation of Peking cabbage salad, Korean carrots and cheese, recipe with photo:
1. From the head of cabbage, remove the leaves, wash them and dry well with a paper towel. Use a knife to cut them into strips and place them in a bowl.
2. Add Korean carrots to cabbage after squeezing moisture out of it.
3. Cut the cheese into cubes and send to all products. If the processed cheese is hard to cut, then pre-soak it for 15 minutes in the freezer.
4. Season salad of Chinese cabbage, Korean carrot and cheese with olive oil, stir and serve. You do not need to salt the salad, because Korean carrots enrich the dish with spicy flavor and aroma. Serve the salad immediately after cooking.
See also a video recipe on how to make Chinese cabbage and carrot salad.
