Chinese cabbage salad with chili and cilantro
4 servings
30 minutes
This salad of Beijing cabbage with chili and cilantro is a vibrant representative of Chinese cuisine, combining the freshness of greens with a spicy kick. Beijing cabbage adds tenderness and lightness to the dish, while cilantro provides a refreshing citrus note. Lemon juice enhances the natural flavor of the ingredients, and olive oil softens the sharpness of the chili. Green onions enrich the taste, while salt and pepper perfect the balance. Thanks to its simplicity in preparation, this salad is ideal for both a weekday dinner and as a zesty side dish to main courses. It enlivens the flavor of any dish and pairs excellently with meat, fish, or seafood. Light, spicy, and fresh — this salad captivates from the very first bite!
1
Finely shred the cabbage to get about 6 cups. Remove seeds from the chili and slice it thinly.
- Napa cabbage (pak choi type): 0.5 head
- Red chili pepper: 1 piece
2
In a bowl, mix lemon juice and chili. While whisking, pour in olive oil, and season with salt and pepper.
- Lemon juice: 0.3 glass
- Red chili pepper: 1 piece
- Extra virgin olive oil: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Place cabbage in the dressing and add finely chopped green onion and cilantro. Mix, season with salt and pepper.
- Napa cabbage (pak choi type): 0.5 head
- Spring onion: 4 pieces
- Cilantro (coriander leaves): 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
