Peking cabbage, cheese and egg salad is a delicious, hearty and healthy dish, suitable for a family dinner and a festive table. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Peking cabbage salads are a real find both for the daily diet and for a festive feast. Especially salads with her participation are good in the cold season. In winter, there is always an acute shortage of fresh greenery. Due to its uniqueness, Chinese cabbage is widely used in cooking. Especially most often a variety of salads are prepared from it. Peking is combined with various ingredients, while it lacks the pungent odor that prevails in its other types. Her leaves are delicate and pleasantly set off an unobtrusive shade. Thickened leaf stalks contain the bulk of nutrients, and in salad masses they crunch pleasantly and juicy.
There are a huge number of salad compositions with Peking cabbage. It is simply impossible to count them. Each cook and hostess can create their own salad recipe, taking as a basis a juicy head of Peking cabbage. In this review, I will tell you how to make a Chinese cabbage salad, cheese and eggs. With such a dish, you can fully eat up and satisfy your hunger. It is suitable for breakfast, dinner and will definitely please guests during a festive reception. Especially he will like the female sex. They can have a hearty dinner, while not gaining a single extra kilogram.
- Caloric content per 100 g - 39 kcal.
- Servings - 1
- Cooking time - 10 minutes, plus time for boiling and cooling eggs
Ingredients:
- Peking cabbage - 6 leaves
- Cheese - 100 g
- Salt - a pinch
- Eggs - 1 pc.
- Mayonnaise - for dressing
- Chicken ham - 100 g
Step by step preparation of Peking cabbage salad, cheese and eggs, recipe with photo:
1. Cut the chicken ham into cubes or strips.
2. Boil the eggs in advance. Dip them in a saucepan in cold water and place them on the stove. Boil, simmer and simmer for 8-10 minutes. Transfer them to ice water and leave to cool completely. You can change the cold water several times to cool the eggs faster. Then peel and cut the eggs into pieces.
3. Cut the cheese into pieces. Cut all foods to the same size, cubes or sticks, for a nice looking salad.
4. Remove the leaves from the head of cabbage, wash and dry them. Use a sharp knife to cut the leaves into thin strips.
5. Combine all the food in a salad bowl and season with salt.
6. Flying all mayonnaise.
7. Stir the food well. If desired, you can use natural yogurt, sour cream or more complex component sauces as a dressing. This salad should be eaten immediately after preparation. Since it is not customary to cook Chinese cabbage for future use. Curly leaves will wither and will not acquire an appetizing appearance.
See also the video recipe on how to make spring Chinese cabbage salad.
