Light salad of Chinese cabbage with apples and bell pepper
3 servings
15 minutes
This light salad of Beijing cabbage with apples and bell peppers is a true embodiment of freshness and harmony of flavors. Its recipe roots can be traced back to Italian cuisine, where simplicity of ingredients meets elegance in presentation. The crunchy Beijing cabbage forms a delicate base, while the sweet pepper and tart green apple add a piquant play of textures. A light spiciness from black pepper and the refreshing acidity of lemon juice make it a wonderful complement to meat or fish dishes. The aromatic blend of olive oil and subtle bitterness from onion gives this dish a Mediterranean touch. This salad is perfect for a light snack or as a vibrant accent in a summer menu.
1
Cut the Beijing cabbage, sweet pepper, and sour apple into strips.
- Napa cabbage (pak choi type): 4 pieces
- Bell pepper: 1 piece
- Green apples: 1 piece
2
Chop half of a small onion.
- Onion: 0.5 piece
3
Add salt, pepper, lemon juice, and vegetable oil to taste.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
- Freshly squeezed lemon juice: to taste
4
Mix all the ingredients.
