Vinaigrette with Chinese cabbage
4 servings
20 minutes
Vinaigrette with Beijing cabbage is an original variation of the classic European salad that has long become a favorite in many cuisines. The traditional ingredients are enhanced by the addition of Beijing cabbage, giving the dish freshness and lightness. The harmony of sweet beetroot, tender potatoes and carrots, tangy pickled cucumbers and garlic combines with the softness of cabbage and green peas. A dressing made from two types of oil enhances the flavor, making it rich and appetizing. This salad is perfect as an appetizer or side dish for meat and fish dishes, as well as a standalone light meal. Vinaigrette with Beijing cabbage is an excellent choice for those who want to enjoy a classic taste with a new fresh twist.
1
Boil the potatoes, carrots, and beets beforehand.
- Potato: 2 pieces
- Carrot: 1 piece
- Beetroot: 1 piece
2
Cut the Chinese cabbage, potatoes, carrots, pickled cucumbers, and beets into cubes.
- Napa cabbage (pak choi type): 0.5 piece
- Potato: 2 pieces
- Carrot: 1 piece
- Marinated cucumbers: 2 pieces
- Beetroot: 1 piece
3
Add green peas, minced garlic, and dill to the vegetables.
- Canned green peas: 1 jar
- Garlic: 1 clove
- Dill: 1 bunch
4
Dress the salad with sunflower and olive oil, add salt, and mix.
- Olive oil: 1 tablespoon
- Sunflower oil: 1 tablespoon
- Coarse salt: to taste
