Chinese cabbage salad with Korean carrots and cilantro can rightfully be called one of the simplest cold appetizers suitable for vegetarian and lean menus. How to cook it, we will find out in a step-by-step recipe with a photo. Video recipe.
In winter, when the leaves of fresh white cabbage become rough, they are perfectly replaced by tender Peking cabbage. Light green, elongated and loose leaves of Peking cabbage are most delicious raw. Many different dishes are made from them, but salads are mainly prepared. Peking leaves should be used completely, to the last centimeter. Indeed, the denser part contains the largest amount of all nutrients.
Delicate and crunchy cabbage leaves are complemented with different products and seasoned with all kinds of additives. Korean carrots and cilantro are ideal additions to salads with Chinese cabbage. It is this combination of products that I propose to cook today. The salad will have a refined taste and a more pleasant aroma. Although, if desired, you can supplement the composition with any products to your liking. For example, corn will soften the taste of salad, make chicken fillet satiety, saturate cheese, and Korean carrots give a spicy and pungent taste. You can also add to the composition: meat, chicken, canned fish, seafood, corn, peas, etc. So you can experiment and find your ideal one.
See also how to make a salad with Chinese cabbage, peanuts, and French mustard.
- Caloric content per 100 g - 88 kcal.
- Servings - 1
- Cooking time - 10 minutes
Ingredients:
- Peking cabbage - 5 leaves
- Olive oil - for dressing
- Cilantro - a few twigs
- Salt - pinch or to taste
- Korean carrots - 50 g
Step-by-step preparation of Chinese cabbage salad with Korean carrots and cilantro, recipe with photo:
1. Remove the required number of leaves from the cabbage head, wash and dry with a paper towel. Then chop into thin strips.
2. Wash cilantro, dry and finely chop.
3. Fold the prepared cabbage with cilantro and Korean carrots into a deep bowl.
4. Peking cabbage salad with Korean carrots and cilantro, salt, season with olive oil and stir. Chill it in the refrigerator for 15 minutes and serve. Usually, such a food is consumed immediately after preparation. It is not customary to do it for the future. Otherwise, cabbage leaves will soften, lose their beautiful appearance and crispness.
See also a video recipe on how to make Korean Chinese cabbage salad.
