Light salad of Chinese cabbage and crab sticks
4 servings
30 minutes
A light salad of Beijing cabbage and crab sticks is a delicate and refreshing dish that is perfect as an appetizer or light dinner. Its base is juicy Beijing cabbage, adding crunchiness, while crab sticks add a sweet marine note. Refreshing cucumbers and aromatic dill make the taste even more harmonious, and a spicy sauce made from Greek yogurt with mustard and lemon juice gives the dish a refined tanginess. This dish is often found in European cuisine due to its simplicity and balanced flavor. It pairs perfectly with crispy toasts or a soft baguette and is great for festive or everyday tables.
1
Prepare the salad dressing. First, add 0.5 teaspoon of salt to the Greek yogurt.
- Greek yoghurt: 1 jar
- Salt: 0.5 teaspoon
2
Then add ground black pepper.
- Ground black pepper: 0.5 teaspoon
3
Squeeze a few drops of lemon juice.
- Lemon juice: to taste
4
Add 1 teaspoon of olive or any vegetable oil.
- Olive oil: 1 teaspoon
5
Add 1 teaspoon of Dijon mustard. Mix.
- Dijon mustard: 1 teaspoon
6
Finely chop the green part of the napa cabbage leaves.
- Napa cabbage (pak choi type): 1 head
7
Cut the cucumbers into medium-sized cubes.
- Cucumbers: 2 pieces
8
Also cut the crab sticks into cubes.
- Crab sticks (surimi): 250 g
9
Chop the hard-boiled eggs.
- Chicken egg: 2 pieces
10
Chop the dill finely.
- Dill: 1 bunch
11
Combine crab sticks, eggs, vegetables, and greens in a salad bowl.
- Crab sticks (surimi): 250 g
- Chicken egg: 2 pieces
- Cucumbers: 2 pieces
- Dill: 1 bunch
12
Pour in the prepared sauce and mix well.
- Greek yoghurt: 1 jar
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Lemon juice: to taste
- Olive oil: 1 teaspoon
- Dijon mustard: 1 teaspoon
13
To serve.
