Salad with olives and Chinese cabbage
4 servings
25 minutes
Salad with olives and Beijing cabbage is a light and exquisite dish of European cuisine, combining the tenderness of crispy cabbage, the salty taste of olives, and the sweet notes of corn. Arugula adds spiciness, while olive oil enhances the natural flavors of the ingredients. This salad is perfect for a light lunch or as a side dish to main courses. It is appealing for its simplicity in preparation and harmonious flavor combination. The popularity of Beijing cabbage came from Asia, but it has earned a worthy place in European gastronomy due to its soft texture and versatility. Olives, rich in antioxidants, make this dish not only tasty but also healthy. Each forkful of this salad brings freshness, balance, and pleasure.
1
We open the jar of olives and carefully slice them into small rings.
- Pitted black olives: 30 g
2
Let's move on to slicing the Chinese cabbage. When choosing this cabbage, pay attention to the color; it should be almost white and firm to the touch. We will shred the Chinese cabbage.
- Napa cabbage (pak choi type): 250 g
3
In a salad bowl, we add chopped olives and shredded Beijing cabbage.
- Pitted black olives: 30 g
- Napa cabbage (pak choi type): 250 g
4
Now we need to add corn to the salad with cabbage and olives. Open the canned corn, drain the liquid, and mix the corn with the other ingredients.
- Canned sweetcorn: 20 g
5
Then we salt the almost ready dish and don't forget to dress it with fragrant olive oil.
- Salt: to taste
- Olive oil: 2 tablespoons
6
Wash the arugula well, add it to the salad. Mix.
- Rocket (arugula): 20 g
