Chinese cabbage salad
3 servings
10 minutes
Peking cabbage salad is a light and refreshing dish, perfect for summer days. Its roots trace back to European cuisine, where the balance of flavors and textures is valued. Crunchy Peking cabbage pairs with juicy tomatoes, tender cucumbers, and sweet Ramiro peppers, creating a harmony of freshness. Adding cilantro, green and red onions gives it a zest, while garlic and pickled garlic add depth of aroma. Dressed with fragrant sunflower oil and lemon juice, the salad gains a subtle tang that highlights the freshness of the ingredients. This versatile dish works well as a side to main courses or as a standalone light dinner. An ideal choice for those who want to enjoy the natural taste of vegetables!
1
Peel the cucumbers and chop them coarsely. Finely chop the pepper and cabbage. Combine in a deep bowl.
- Cucumbers: 100 g
- Ramiro pepper: 100 g
- Napa cabbage (pak choi type): 200 g
2
Finely chop the green onion.
- Spring onion: 20 g
3
Chop the greens.
- Cilantro: 20 g
4
Cut the tomatoes into small cubes.
- Tomatoes: 230 g
5
To salt.
- Sea salt: to taste
6
Chop the garlic finely.
- Garlic: 10 g
7
Chop the red onion finely.
- Red onion: 20 g
8
Also finely chop the pickled garlic.
- Pickled garlic: 20 g
9
Fill with oil.
- Unrefined sunflower oil: 3 tablespoons
10
Sprinkle with lemon juice.
- Lemon: 1 piece
11
Mix and serve.
