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Peking cabbage salad with cucumber and egg
Peking cabbage salad with cucumber and egg can be served at the beginning of a festive table as an addition to a sausage platter or another meat appetizer. Crunchy, juicy Peking cabbage with fresh aromatic cucumber stimulates the appetite. Moreover, the salad made from Chinese cabbage is light for digestion. This healthy vitamin salad can be used for weight loss by replacing mayonnaise with natural yogurt.
Ingredients
Show ingredients
Lay out everything we need for the Peking cabbage salad with cucumber and egg on the kitchen table. It will be more convenient to cook when everything necessary is at hand.
- Peking cabbage - ½ head (260 g);
- green onion - 20 g;
- fresh cucumber - 1 pc. (130 g);
- eggs - 2 pcs;
- mayonnaise 50% - 1 tbsp. (30 g);
- salt - a pinch;
- ground pepper - a pinch.
Preparation
- Cool the boiled chicken eggs. After the eggs are well cooled, peel them from the shells and cut them into strips. For cutting the eggs, use a sharp thin knife to make the strips neat enough. If there is a special device for cutting eggs into strips, it can be used.
- Remove the upper leaves from the head of Peking cabbage. After washing the head, dry it, and then cut it into small strips.
- Next, we have the fresh cucumber. We also wash it under running water and cut it into strips. In the salad, the cucumber cut into strips will look more aesthetically pleasing.
- Rinse the green onion, chop it, and then sprinkle our salad with green onions on top. Not everyone likes onions in a salad. In that case, it can be replaced with another herb. Any herbs go well with this simple salad. The salad turns out especially tasty with dill.
- Serve the Peking cabbage salad with cucumber and egg chilled.
