Salad with Chinese cabbage, cucumbers and egg pancakes
4 servings
20 minutes
This salad with Beijing cabbage, cucumbers, and egg pancakes is an amazing combination of freshness and tenderness. Its roots go back to Chinese cuisine, where light and nutritious dishes are valued. Crispy Beijing cabbage and juicy cucumber fill the salad with freshness, while thin egg pancakes add softness and airiness. Chicken fillet makes the dish more filling, and spices add brightness to the flavor. Mayonnaise is used in small amounts to highlight the harmony of ingredients without overpowering the natural taste nuances. This salad is perfect for both everyday meals and festive tables. It not only pleases the eye with its brightness but also surprises with a balanced flavor — light, fresh, tender, with a hint of spiciness.
1
Boil the chicken fillet - in a pot or in a steamer in a multicooker. You can also fry it, but it will be more caloric.
- Chicken breast fillet: 200 g
2
Cut the Beijing cabbage and cucumber into thin strips.
- Napa cabbage (pak choi type): 300 g
- Cucumbers: 1 piece
3
Break the eggs and whisk until smooth, then pour a little of the egg mixture into a hot pan and fry egg pancakes. This yields three pancakes, each 20 cm in diameter.
- Chicken egg: 2 pieces
4
Cool the pancakes slightly and cut them into thin strips like the vegetables, then add to the salad bowl.
5
Mix all ingredients, add salt and spices (pepper, dried garlic, and other seasonings as desired), a couple of tablespoons of mayonnaise, and mix everything thoroughly. Usually, the freshness of cucumber and cabbage is enough, so not much mayonnaise is needed.
- Mayonnaise: to taste
- Salt: to taste
- Spices: to taste
