Chinese cabbage salad with green peas
4 servings
30 minutes
Peking cabbage salad with green peas is a light, refreshing dish that perfectly complements spring and summer meals. Its roots trace back to European cuisine, where the freshness and natural taste of ingredients are valued. Tender Peking cabbage, sweet canned peas, and crunchy radishes create a harmony of textures, while berry vinegar and grated ginger add a spicy note to the dressing. The light acidity and subtle sweetness make this salad a versatile addition to meat and fish dishes. Served chilled, it retains its freshness and invigorating aroma, making it an excellent choice for summer picnics and light dinners.
1
Wash the green peas, peel, and boil in salted boiling water for about 1 minute. Drain and strain. Clean the Beijing cabbage, wash, dry, and cut into strips.
- Snap peas: 150 g
- Napa cabbage (pak choi type): 400 g
2
Drain the corn, wash the radish, peel and slice it into rounds. Peel the onion and slice it into rings. Mix the vegetables with the cooled peas and ginger.
- Canned sweetcorn: 225 g
- Radish: 1.5 bunch
- Red onion: 1 head
- Grated ginger: 2 tablespoons
3
Prepare a dressing from the remaining ingredients and mix it with the salad.
- Salt: to taste
- Berry vinegar: 4 tablespoons
- Vegetable oil: 2 tablespoons
- Chili-infused vegetable oil: 1 teaspoon
- Sugar: 1 teaspoon
