Coming from Asia and quickly conquering the whole world, Chinese cabbage or petsai has become a frequent component of cold dishes. Low calorie content, ability to be stored for a long time, high availability in terms of price and prevalence, have made the vegetable a welcome guest on every table. How to create salads with it and what to season them with?

How to prepare salad with Chinese cabbage

For cold dishes, this product often plays the same role as greens due to its taste. Professionals tell you how to make petsai salad correctly:

• The best additions to Peking, as experts call it among themselves, are seafood, meat and cheeses of any density and degree of spiciness/salinity.
• It is recommended to serve the salad with the same Asian dressing, although in the full sense it is not a dressing: it is a mixture of apple cider vinegar and soy sauce (1/2 tsp each), which is used literally in drops.
• Before working, cabbage leaves can be pickled with vinegar.

Chinese cabbage salad recipes

Petsai goes well with everything that can be found on the refrigerator shelf. The simplest Chinese cabbage salad that cannot be spoiled - it always turns out delicious: fresh torn leaves, lemon juice, sesame seeds, Parmesan slices and croutons. Among the recipes discussed below, there are the same express ideas, and more complex ones.

With chicken breast

A very interesting recipe that will appeal to lovers of beautiful and nutritious snacks that can turn into a full meal. Warm petsai salad with chicken takes a long time to prepare, but only because of the time spent boiling and then frying the bird. If you need to reduce the calorie content of the salad, bake the meat and remove the mayonnaise from the dressing.

Ingredients:

• chicken fillet – 200 g;
• petsai – 350 g;
• carrot;
• mayonnaise – 2 tbsp. l.;
• olive oil;
• lemon juice – 1 tbsp. l.;
• spices, salt.

Cooking method:

1. Boil the chicken until cooked, adding salt to the water. Cut into cubes. Fry them in olive oil.
2. Tear the cabbage leaves with your hands and grate the carrots into strips. Add chicken pieces here.
3. Season with a mixture of mayonnaise and lemon juice, sprinkle with spices.

With crab sticks

Most housewives call snacks using seafood a classic of the holiday table: petsai and crab sticks salad is one of the most affordable and popular. Sweet aftertaste, subtle savory notes, hearty base - it is perfect down to the smallest element. The dish can be served in portions, placed in glass bowls.

Ingredients:

• a small forkful of Chinese cabbage;
• crab sticks – 190 g;
• eggs 1 cat. - 3 pcs.;
• yellow bell pepper;
• a bunch of dill;
• low-fat sour cream – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• ground black and white pepper – 1 tsp in total;
• clove of garlic.

Cooking method:

1. Chop cabbage leaves, peppers, crab sticks.
2. Wash the eggs thoroughly and cover with cold water. Salt it. After boiling, cook for 7 minutes. Cool, grate.
3. Tear the dill with your hands.
4. Beat sour cream with mayonnaise, add ground peppers and grated garlic. Season the salad with this sauce and let it brew.

With smoked sausage

Store-bought sausages, wieners and other representatives of the sausage department do not inspire confidence in anyone, but they can be used as an element of salads if you add very little of them. Add more vegetables and you won’t have to worry about food safety. Instead of sausage, you can use salami and make your own mayonnaise.

Ingredients:

• petsai – 1/3 pcs.;
• raw smoked sausage – 190 g;
• canned peas – 100 g;
• pickled cucumbers – 2 pcs.;
• Bulgarian pepper;
• mayonnaise – 2 tbsp. l.

Cooking method:

1. Cut the pickled cucumbers into slices, and then divide each into quarters.
2. Chop the pepper finely and do the same with the cabbage leaves.
3. Cut the sausage into strips.
4. Combine these products, laying them out in layers: sausage, cabbage, cucumber. Top with pepper and sprinkle with pea seeds.
5. Season with mayonnaise. Leave for 10-15 minutes before serving.

With crackers

Classic Italian antipasti are always light, with a bright aroma and flavor of olive oil with herbs. Like this delicious salad with petsai and croutons, which will not only look great, but also amaze with its pleasant taste if all the steps listed below are followed correctly. Professionals do not recommend buying store-bought crackers: the taste will change.

Ingredients:

• Beijing - 300 g;
• cherry tomatoes – 5-6 pcs.;
• Roquefort cheese – 100 g;
• white loaf – 150 g;
• ground paprika;
• olive oil;
• dry herbs.

Cooking method:

1. Cut the loaf into cubes, sprinkle with oil, sprinkle with paprika. Bake on a baking sheet at 200 degrees, turning occasionally.
2. Divide the cherry tomatoes in half with a knife and place them on a baking sheet, cut side up. Brush with olive oil and sprinkle with herbs. Cook at the same temperature until they begin to darken around the edges.
3. Cut the cheese in the same way as crackers.
4. Tear the cabbage leaves and combine with the rest of the ingredients.
5. Season with olive oil.

With cucumber

If you're looking for a dish that's low in calories, high in nutrition, and has a very delicate flavor, check out this Peking Cucumber Salad, which can be prepared in minutes. Corn grains can be taken frozen - they contain less sugar, but they will have to be thermally processed. Professionals recommend doing this in a dry frying pan.

Ingredients:

• head of Peking cabbage – 2/3 pcs.;
• canned corn – 100 g;
• cucumber;
• apple – 2 pcs.;
• sea ​​salt;
• Dijon mustard – 1 tsp;
• olive oil – 1 tsp.

Cooking method:

1. Disassemble the cabbage head into leaves, cut each one so that you get small plates.
2. Place the corn on the grill and let the liquid drain.
3. Use a vegetable peeler to turn the cucumber into thin long strings. Grate the apples coarsely, leaving about 1/5 of one - this part needs to be cut into thin slices.
4. Place a pile of ingredients: cabbage, a “nest” of cucumber straws, grated apple, corn. Mix lightly with a fork from bottom to top and towards the center.
5. Season with a mixture of oil and mustard, add salt and garnish with apple slices.

With smoked chicken

Beautiful in the photo – delicious in reality? Not a utopia, but a simple low-calorie but satisfying salad with smoked chicken and petsai! If you don't like grapefruits, use red or regular oranges: you will need about the same amount of pulp by weight. For a more piquant taste, you can add grated garlic or even a little grated ginger to the dressing.

Ingredients:

• petsai – 400 g;
• smoked chicken (meat only) – 200 g;
• bunch of arugula – 1/2 pcs.;
• grapefruit – 1/2 pcs.;
• olive oil.

Cooking method:

1. Cut the chicken into cubes, cabbage leaves into long ribbons.
2. Tear the arugula with your hands.
3. Squeeze a slice of grapefruit, mash it with its juice and olive oil - this is a dressing.
4. Remove the rest from the film and cut into pieces.
5. Combine everything in a salad bowl and season.

This delicious dish is ready to decorate not only the festive table - it is worthy of being served even to a king! The classic Caesar with Peking and chicken is known and loved all over the world; gourmets use it to test the skills of the chefs of every new restaurant; it has been made at least once by all housewives. At the same time, the salad is incredibly simple. If you have not yet mastered this science, this recipe will help you figure out how to cook Caesar correctly and tasty.

Ingredients:

• chicken breast;
• Chinese cabbage – 370 g;
• cherry tomatoes – 4-5 pcs.;
• hard cheese – 190 g;
• garlic cloves – 2 pcs.;
• white loaf – 130 g;
• olive oil – 3 tbsp. l.;
• egg 2 cat.;
• lemon – 1/4 pcs.;
• liquid mustard – 1 tsp;
• sea ​​salt – 1 tsp.

Cooking method:

1. Boil skinless chicken breast and cut into cubes. Cherry tomatoes - in halves.
2. Crush a clove of garlic, fry in olive oil (2 tbsp.), remove. Pour small cubes of white loaf into it. Mix.
3. Once they have absorbed the garlic oil, scatter them onto a baking sheet. Bake at 200 degrees until clearly golden brown.
4. Chop cabbage leaves and place in a mound. Top with chicken and tomatoes.
5. Make the dressing: chop a clove of garlic and rub with salt. Pour in mustard and lemon juice. Add raw egg yolk, beat. Lastly, add olive oil (1 tbsp).
6. Pour the resulting sauce over the salad, fluff its components, sprinkle with crackers and grated cheese.

With squid

Seafood always makes dishes special, and if you come up with an interesting sauce for it, the result is an extravaganza of taste. This squid salad with pekinka illustrates this perfectly. It is better not to take canned sea life - there is a high probability of ruining everything. If you are afraid to cook squid yourself, buy rings marked “w/m”.

Ingredients:

• squid carcasses – 3 pcs.;
• small Chinese cabbage;
• quail eggs – 4 pcs.;
• mayonnaise – 3 tbsp. l.;
• red apple – 1/2 pcs.;
• ground peppers – 1 tsp;
• slice of lemon;
• coarse salt;
• canned green peas - 4 tbsp. l.

Cooking method:

1. If you have boiled squid, you can skip the first couple of steps. Raw ones need to be thermally treated: boil water, salt very well. Place 1 squid carcass and remove after 2 minutes. Repeat for the rest.
2. When all the squids are scalded, put them in there together, turn off the heat under the pan, and cover it with a lid. Wait 5-7 minutes.
3. Remove the finished carcasses and remove the film from each. Cut into rings and squeeze a lemon wedge on top.
4. Boil quail eggs (4-5 minutes), peel and cut into quarters. Chop the leaves randomly. Grate the apple coarsely. Mix these products.
5. Add squid rings and green peas. Pepper, season with mayonnaise.

With ham

Absolutely not a dietary snack option, but very interesting due to the dressing and serving. This salad looks good on a holiday table and can be served with a simple side dish - boiled rice, buckwheat, pasta. Ham can easily be replaced with boiled sausage or bacon, bacon, sausages, even smoked sausages - use your own guidance.

Ingredients:

• Chinese cabbage – 300 g;
• ham – 170 g;
• champignons – 100 g;
• eggs 2 cat. - 3 pcs.;
• milk – 4 tbsp. l.;
• vegetable oil;
• white onion.

Cooking method:

1. Beat 2 eggs with milk and fry like a classic omelet. You can add some grated cheese and spices there.
2. Fry champignons, onions, and slices of ham in vegetable oil. Combine with torn cabbage leaves.
3. Roll the omelette into a tube and cut crosswise. Pair with salad.
4. The remaining egg must be poured with cold water, after boiling, cook for exactly 4 minutes.
5. Pour the yolk over the top as a dressing and serve.

With tuna

Fish and green leaves are always a good combination, especially with the right spicy dressing without too much fat. Mayonnaise will not work here: only oil and acid. If you plan to prepare this Chinese cabbage salad for several days, it is better to season it in portions, fill a separate small jar with the sauce and store for 3-4 days. You can take black olives.

Ingredients:

• canned tuna – 200 g;
• petsai – 320 g;
• fresh green olives – 7-9 pcs.;
• a handful of walnuts;
• eggs 2 cat. - 3 pcs.;
• a bunch of dill;
• olive oil – 2 tsp;
• soy sauce – 1 tsp;
• lemon juice – 1 tsp.

Cooking method:

1. Mash the tuna, sprinkle with dill.
2. Separate the leaves from the stalk, cut off too dense areas. Chop the rest not too finely.
3. Cut the olives into quarters.
4. Boil the eggs almost hard-boiled: add cold water, after boiling, cook at maximum power for 6 minutes. Peel, grate.
5. Fry the nuts until brown, crush them with a pestle: the salad should have only their flavor.
6. Make a mound of cabbage leaves, top with eggs, tuna, olives, and nuts.
7. Whisk soy sauce with lemon juice and olive oil and season the salad with this mixture. Stir and serve immediately.

With beans

You can have a satisfying meal without meat if you cook it using legumes. Bean grains are ideal for this. They can be canned, which simplifies the task, or dry, but you need to learn how to cook the latter correctly. A nutritious dietary salad with beans and Chinese cabbage is recommended to be served with steamed brown rice - you will have a complete dinner in front of you.

Ingredients:

• a head of Chinese cabbage;
• dry red beans - a glass;
• hard cheese – 50 g;
• tomato paste – 3 tbsp. l.;
• olive oil – 2 tbsp. l.;
• garlic cloves – 4 pcs.;
• hot pepper pod.

Cooking method:

1. Soak the beans in the evening and rinse in the morning. Pour in fresh water and bring to a boil. Then cook, without adding salt, for 45 minutes. Try piercing it with a fork - if the grain is easily pierced and falls off, you can turn off the stove.
2. Heat olive oil in a frying pan and fry grated garlic. Add tomato paste and 1/3 cup boiled water. Mix.
3. Pour the beans in there and cook for about 10 minutes without a lid. Towards the end add chopped hot pepper.
4. Cut off the hard parts from the cabbage leaves and chop what is left. Mix with warm beans. Crumble hard cheese on top and serve.

With shrimp

Incredibly beautiful, as even home photos of housewives prove, healthy, with an unusual taste thanks to an interestingly selected set of products - this salad of Chinese cabbage with several types of shrimp deserves special attention. Working with this seafood requires free time, since each specimen must be cut by hand (even the cleaned ones retain the dorsal vein), but the result is worth every effort. See for yourself!

Ingredients:

• Chinese cabbage – 400 g;
• large shrimps – 4-5 pcs.;
• peeled salad shrimp – 200 g;
• arugula - a bunch;
• tangerines – 2 pcs.;
• balsamic vinegar – 1 tbsp. l.;
• pine nuts – 3 tbsp. l.;
• olive oil – 2 tbsp. l.

Cooking method:

1. Throw large shrimp into boiling water. Wait until it boils again, then remove with a slotted spoon. When they have cooled, remove the head and tail, remove the shell, take out the black gut (on the back).
2. Place them on a wire rack and bake at 200 degrees for 5 minutes on one side and the same on the other.
3. Small salad shrimps need to be poured with boiling water if they are boiled and frozen. Raw ones will have to be cooked by waiting for the water to boil and boiling for 1-2 minutes.
4. Tear the cabbage leaves with your hands; do the same with the arugula. Collect greens in a heap.
5. Make the dressing: grind 2 tablespoons of nuts with a pestle, add vinegar and olive oil. Mix. Pour in the juice from half a tangerine (squeeze from the segments).
6. Place salad shrimp on a mound of greens, fluff them up, and season with sauce.
7. Garnish with peeled tangerine slices, baked large shrimp, and pine nuts.

From tomatoes

You will be surprised if you try this variation of Greek salad: Chinese cabbage does not make the taste any worse, and the classic version may be forgotten after such a free interpretation. A light salad of Chinese cabbage and tomatoes with feta cheese, olives and bell peppers, dressed with fresh olive oil, will conquer everyone, and in the photo the homemade version looks like a restaurant one.

Ingredients:

• Chinese cabbage – 200 g;
• small round tomatoes – 3 pcs.;
• feta cheese – 130 g;
• black olives - 70 g;
• Bulgarian pepper;
• olive oil – 2 tbsp. l.;
• apple cider vinegar – 1 tsp;
• dry herbs, salt.

Cooking method:

1. Pepper and cabbage leaves should be chopped approximately the same way: thinly and not too long.
2. Cut the tomatoes into slices or cubes (the latter option is not suitable if the product is very watery).
3. Cut the olives into slices, crumble the feta cheese.
4. Mix these ingredients of a non-classic Greek salad and drizzle with a sauce made from whisking vinegar, oil, herbs and salt. Serve on a large flat plate.

With egg

You can get a healthy dietary option for dinner or afternoon snack if you know how to prepare such a rich vitamin salad with quail eggs and Chinese cabbage. You can not use the fish at all or take the one you like best, but it is desirable that it be white and not too fatty. If it is not canned, grill it first.

Ingredients:

• Chinese cabbage – 300 g;
• quail eggs – 4 pcs.;
• asparagus – 160 g;
• canned salmon - jar;
• vegetable oil – 2 tbsp. l.;
• red onion;
• clove of garlic;
• a bunch of parsley.

Cooking method:

1. Make the sauce: chop the onion with garlic, tear up the parsley. Crush and mix these ingredients with a pestle, pour in oil. Let sit until you assemble the salad.
2. Chop the cabbage leaves and cut the salmon into pieces.
3. Pour water over the quail eggs and cook for 4 minutes after boiling. Cut in half, after peeling.
4. Throw the asparagus into boiling water and cook for 2-3 minutes. Combine with the rest of the dish ingredients.

With cheese

It’s hard to come up with anything faster than this appetizer: no heat treatment is needed, and there’s no need to infuse the salad with Chinese cabbage and cheese either. For decoration, you can use steamed raisins, figs, nuts, and sesame seeds. The number of varieties of cheeses can be increased - it is important to maintain the range of their tastes: salty, smoked, spicy, sweet, etc.

Ingredients:

• Chinese cabbage – 350 g;
• sweet peppers – 2 pcs.;
• suluguni – 70 g;
• feta cheese – 70 g;
• Parmesan – 50 g;
• olive oil – 1 tsp;
• soy sauce – 1 tsp;
• spices.

Cooking method:

1. Tear cabbage leaves and chop pepper. Connect.
2. Cut Suluguni and cheese into cubes, cut Parmesan into thin slices. Add to vegetable part.
3. Season with a mixture of oil and soy sauce and season with spices.

With pomegranate

The versatility of this representative of the cruciferous family has led to the fact that cold dishes based on it began to be supplemented not only with vegetables, meat, seafood, but also with fruits and berries. A juicy salad with Chinese cabbage and pomegranate is an excellent confirmation of this, which will conquer even the most picky gourmet. Everything is perfect here - taste, appearance, aroma.

Ingredients:

• head of Chinese cabbage – 1/2 pcs.;
• salad shrimps 40/60 – 550 g;
• pomegranate – 1/2 pcs.;
• salt;
• light mayonnaise – 2 tbsp. l.;
• half a lemon;
• olive oil;
• sprig of rosemary.

Cooking method:

1. Heat a frying pan with oil. Throw rosemary in there and remove after 30-40 seconds. Add shrimp.
2. Fry on both sides until they are browned. If the product is raw, keep it covered for 2-3 minutes.
3. Squeeze the juice from the lemon, combine with mayonnaise and salt.
4. Chop Chinese cabbage and combine with shrimp.
5. Peel the pomegranate and sprinkle the seeds onto the salad.
6. Season with sauce.

With pineapples

The neutral taste of green leaves, the sweetness of canned fruit, the satiety of poultry meat - a dietary, but not at all bland salad will delight even children and help you lose weight deliciously. The highlight of the dish is the spiciness of the meat, which is achieved through the use of ginger. If you want to get a pronounced crust, you can additionally treat the bird with honey. Professionals recommend decorating this delicate sweet salad of Chinese cabbage and pineapples with ripe cranberries.

Ingredients:

• a small head of Chinese cabbage;
• canned pineapples – 300 g;
• chicken breast;
• yogurt without additives - half a glass;
• a bunch of green onions;
• salt;
• ground ginger – 1/2 tsp;
• fresh dill.

Cooking method:

1. Cut the chicken into strips, pour in the liquid from the canned pineapples, and leave for half an hour to an hour.
2. Then remove the chicken meat, sprinkle with ginger and salt. Mix with your hands, trying to grind the spices.
3. Place on a baking sheet, cover with foil. Bake at 190 degrees for 25-30 minutes.
4. Remove pineapples and cut into cubes. Chop cabbage leaves.
5. Combine them with baked chicken, chopped green onions, and dill. Top with yoghurt and serve without steeping.

Video

I first became acquainted with Chinese cabbage in the late 90s, when my family and I went on a tour to Prague; in those days we had no trace of such products. Standing in front of the vegetable counter in the supermarket, I couldn’t understand what it was, lettuce or cabbage, especially since the name was in Czech... Actually, until the end of the 70s, Chinese cabbage, or as it is also called , Chinese lettuce, was a rather scarce commodity not only here, but throughout Europe and even America, because it was mainly imported from its homeland - China, where it has been cultivated since about the 6th century. Only relatively recently has it ceased to be a rarity in stores. This is due, first of all, to the development of new varieties that make it possible to successfully grow it in the European climate. The results of the breeders' work are obvious - Chinese cabbage can now be bought in every supermarket at any time of the year.

WHAT AND WHO IS BEIJING USEFUL FOR?

Why is Chinese cabbage so useful, why is it valued, what is the reason for the dizzying success of Chinese cabbage around the world? First of all, it is worth noting that it contains several times more vitamin C than lettuce leaves. Lots of carotene and B vitamins, as well as potassium, calcium, phosphorus and magnesium. But there are very few calories (16 kcal per 100 g), so it can be safely recommended to supporters of a healthy diet. Peking is included in almost all weight loss diets.

Chinese cabbage is one of the leaders among green vegetables in terms of vitamin C content - 27 mg per 100 g! In addition, it is very important in the diet of heart patients and hypertensive patients due to the presence of large amounts of potassium.

WHAT IS THEY COOKED FROM BEIJING?

Chinese cabbage leaves are most often used to prepare a variety of salads, but there are other recipes. For example, they turn out very tasty and delicate. And in Asia they like to ferment Pekinka.

Strictly speaking, Chinese cabbage is somewhere between regular white cabbage and salads. Cabbage is a little tough for some, salads may not suit everyone due to their price (especially in winter!) - this is where Chinese cabbage comes in handy. Tender, crispy, it goes well with other vegetables, as well as poultry, seafood and cheese.

ABOUT REFUELS

I have collected perhaps the most popular recipes for Chinese cabbage salads. Of course, there are a variety of refills for them. But since this cabbage is considered Chinese, it doesn’t hurt to know the classic Chinese dressing sauce for it. So, take note: it’s great to enhance the taste of salads with Chinese cabbage by adding soy sauce and a couple of drops of apple cider vinegar to the dressing, and ready-made salads are best served in white or transparent dishes. This makes them look brighter and more appetizing.

I bring to your attention a collection of interesting FROM 20 RECIPES(in texts and photographs) that will help diversify your everyday and holiday menu.

Chinese cabbage salad with apple

A very interesting and healthy salad that can be prepared all year round.

Ingredients:
canned corn 250g
Chinese cabbage 1 piece
apple 3pcs
salad cucumber 1 piece
hard cheese 200g
salt

for refueling:
French mustard 1 tsp
olive oil 1 tbsp
vinegar 1 tbsp
light mayonnaise 5 tbsp

Cut clean Chinese cabbage leaves into strips, add chopped apples, cucumber, strained corn and finely grated cheese. Let's mix everything.
Mix the dressing: combine mustard with vinegar, oil and mayonnaise.
Pour the dressing over the salad and add salt to taste.
Place in the refrigerator for 20-30 minutes.

There are two serving options: on its own or with a side dish. Boiled rice is great.

Salad with pekinka, squid, walnuts, orange, dressing with balsamic vinegar.

Chinese cabbage salad with crab sticks

A practical recipe for a family dinner.

Ingredients:
Chinese cabbage 1 piece
crab sticks 100g
boiled eggs 2 pcs
cucumber 1pc
mayonnaise
salt

Thinly slice the Chinese cabbage, cut the cucumber and eggs into cubes, and chilled crab sticks into thin slices.
Mix the ingredients in a salad bowl, season with mayonnaise.
Add salt to taste.
As a decoration, put a sprig of any fresh herbs on top.

The dish can be varied by adding canned corn.

Ingredients: pekinka, tomatoes, croutons, shrimp.

Chinese cabbage salad with corn

A salad made from common ingredients, simple, juicy, rich in vitamins and very tasty.

Ingredients:
Chinese cabbage 1 piece
boiled eggs 2 pcs
cucumbers 2pcs
corn 150g
green onion
pepper, salt
olive oil 2 tbsp

Peel and cut the eggs into cubes, cucumbers into half rings, and chop the Chinese cabbage.
Finely chop the green onions.
Mix everything in a suitable container, adding corn.
Season with olive oil and ground pepper.
Salt to taste. Light vitamin salad is ready!

A simple salad of 2 types of cabbage and celery, dressed with olive oil and lemon juice.

Salad with Chinese cabbage, chicken breast and pineapple

An outstanding salad in both taste and appearance. It will easily become the main dish on the menu.

Ingredients:
chicken breasts 2 pcs
olive oil

fresh pineapple

Chinese cabbage 100g
iceberg lettuce 100g
oakleaf salad 100g

light mayonnaise 100g
sour cream 50g
Dijon mustard 1 tbsp
fresh dill
salt
Red pepper

Sprinkle the chicken breast with salt and fry in olive oil on both sides until cooked. When it cools, cut into slices.
Peel the pineapple and also cut into slices.
Mix mayonnaise with mustard, sour cream, finely chopped dill. Add ground red pepper and salt to taste. The salad dressing is ready.
We'll chop up the Beijing and the iceberg, and we'll tear the oakleaf lettuce with our hands. Pour in the dressing and stir.
Serve in portions: first put the salad mixture on a white plate, and on top are pieces of fried chicken breast and fresh pineapple.
Decorate the edge of the plate with drops of balsamic vinegar.

Ingredients: cabbage, thinly sliced ​​boiled meat, cucumbers, cheese.

Quick salad with Chinese cabbage and pineapple

An exceptionally light salad with a refreshing summer taste that is also very quick to prepare.

Ingredients:
Chinese cabbage 1 head
pineapple in its own juice 1 piece

Chop the pekinka and place it in a salad dish.
Let's add pineapple. If necessary, cut it into smaller pieces.
Season with juice from the jar and mix.
Serve chilled.

This salad will perfectly complement grilled meat.

Chinese cabbage salad with sausage

A stunningly simple recipe, but despite this, the taste is excellent.

Ingredients:
Chinese cabbage 1 piece
smoked sausage 200g
green peas 200g
garlic 1-2 cloves
mayonnaise
greenery
salt

Cut the cabbage or tear it into large pieces with your hands.
Cut the sausage (preferably smoked or dried) into thinner strips.
Chop the greens. Anything you can find will do - dill, parsley, green onions.
Place all the ingredients in a suitable bowl, add the peas and crush a couple of cloves of garlic with a garlic clove.
All that remains is to season the salad with mayonnaise, mix well and, if necessary, add salt to taste. All is ready!

Ingredients include smoked fish and red pepper.

Chinese cabbage salad with smoked chicken

Smoked chicken is good on its own, but in combination with Chinese cabbage it’s simply delicious!

Ingredients:
Chinese cabbage 1/2pcs
smoked chicken (breast or drumstick) 200g
2 tomatoes
white croutons 40g
olive oil 2 tbsp
lemon 1/2pcs
Dijon or French mustard 1 tsp
salt

Let's start preparing the Peking salad by preparing the ingredients.
Coarsely chop the cabbage.
Cut the chicken breast or leg into oblong pieces.
Cut the tomatoes into cubes. You need to choose strong ones for the salad, and if possible, it’s even better to buy cherry tomatoes; just cut them in half.
Mix the ingredients in a suitable container. The base for the salad is ready; without losing quality, it can be stored in the refrigerator for up to two days.
Now it’s time for the salad dressing: with a fork or whisk, whisk the mustard with olive oil and the juice from half a lemon.
All you have to do is add the dressing to the base, stir and add salt.
Add crackers to the dish before serving so that they do not get soggy ahead of time.

Olive oil-based dressing can be replaced with regular mayonnaise or its mixture with sour cream. A great salad with smoked chicken and croutons is ready!

Ingredients: Chinese cabbage, chicken fillet, tangerines

Salad with Chinese cabbage and pepper

This light, vitamin-rich salad is very popular in the homeland of Chinese cabbage - China.

Ingredients:
Chinese cabbage 1/2pcs
sweet pepper 2 pcs
apples 2pcs
olive oil 3 tbsp
Apple vinegar
spices, salt

Chop the Chinese cabbage, cut the sweet peppers and firm, juicy apples into strips.
Using oil and apple cider vinegar, mix them to make a salad dressing.
Mix all the ingredients of the salad, adding the dressing.
We add spices, just like salt, according to our own taste and desire.

Peking, chicken fillet, quail eggs, persimmon, dressed with balsamic and French mustard.

Salmon and Chinese cabbage salad

An amazing salad for a holiday table usually ends first...

Ingredients:
chilled salmon 2 steaks
Chinese cabbage 1/2pcs
pitted olives 100g
tomatoes 1-2pcs
1 white or red onion
little olive
2-3 tbsp
lemon 1/2pcs
salt pepper
herbes de provence or oregano

Fry the salmon steaks in a frying pan with a small amount of vegetable oil until cooked, but without drying out, remove the bones and cut into small slices.
Cut the olives into rings, onions into half rings, tomatoes into cubes, and coarsely chop the cabbage.
Mix fish and vegetables.
Now for the dressing: squeeze the juice of half a lemon into olive oil, add Provençal herbs or oregano.
Add the dressing to the salmon and vegetables mixture. Salt and add pepper to your own taste.

If desired, the salad dressing can be made more spicy by adding a little soy sauce.

Serve on a wide platter, garnishing the rim with balsamic vinegar.

Chinese cabbage salad with squid

Ingredients:
squid (canned) 200g
Chinese cabbage 200g
salad cucumber 2 pcs
tomato 2pcs
dill
half a lemon for juice
olive oil 2-3 tbsp

We will cut the starting products: tomatoes into cubes, cucumbers into half rings, finely chop the beetroot.
Let's combine everything by adding chopped dill and pieces of squid.
Squeeze the juice out of the lemon and mix it with olive oil - the filling is ready, and we’ll use it to dress our salad.
If necessary, add more salt.

Salad with Chinese cabbage and avocado

Ingredients:
Chinese cabbage 200g
avocado 1pc
apple 1pc
olive oil 2 tbsp
lemon juice 1-2 tbsp
white salad onion 1 pc

Cut the Chinese cabbage into thin strips.
Peel the avocado and cut the flesh into small slices. Immediately sprinkle with lemon juice to prevent it from darkening.
Cut the onion into half rings.
Cut a strong juicy apple (preferably sour) into small strips.
Mix everything, season with oil and remaining lemon juice.

Serve on a platter lined with lettuce leaves.

As you can see, Chinese cabbage goes well with a wide variety of foods. For me, she is like the philosopher’s stone for an alchemist; any recipe with her participation turns into a culinary masterpiece. I love! By showing a little imagination and using the recipes presented here, you can easily come up with something of your own, and make a hundred new ones out of ten of your favorite salads, just by slightly changing the ingredients.

Few family celebrations are complete without salads on the table. Agree that many are already trying not to cook the classic Olivier salad, and instead, every housewife strives to surprise with her new products. The more tenderness and freshness there is in a snack, the more both women and children will like it.

What can give a dish juiciness and soft crunchiness? Of course, Chinese cabbage. It gives a feeling of spring coolness on the tongue and at the same time highlights the taste of other ingredients. With it, even seemingly incompatible components begin to somehow magically fit together perfectly.

Not only with fresh vegetables, but also with canned ones, you can create a culinary masterpiece in just 5-10 minutes. And if you also eat boiled meat, then even men will like such unusual salads. Moreover, the leaves of this delicate greenery can act as both an edible decoration and one of the main components.

Menu:

1. Beijing salad with boiled chicken and Chinese cabbage

Although this salad will seem very light because it contains fresh vegetables, it will still be quite nutritious because it contains white meat chicken. If you replace mayonnaise with yogurt or kefir, then even during a diet, fashionistas can celebrate on a grand scale without harming their chiseled figure.

Ingredients:

• Boiled chicken meat – 200 gr.
• Beijing cabbage – 150 gr.
• Mayonnaise with lemon juice - 3 tbsp. l.
• Tomato, cucumber, bell pepper - 1 pc.
• Salt, ground pepper - to taste.

Preparation:

1. Cut the pre-boiled and cooled chicken meat into pieces in the shape of one and a half centimeter cubes. Ideally, it should be a fillet, but a breast or even a leg is quite suitable, just without bones and skin.

2. In order for the salad to look very harmonious, all its cutting must be done in the same style. Therefore, we cut the fresh cucumber and tomato into similar cubes, the same size as the meat.

3. It is advisable to choose a fleshy-thick-skinned bell pepper so that it is juicier and does not look like a small and skinny inclusion in the dish. We clean it from the seed pod and stalk, and then cut it into one and a half centimeter squares.

4. Shred the Chinese cabbage into small oblong strips measuring approximately 1.5*3 cm.

5. Now all that remains is to combine all the cuts, season with mayonnaise, lightly season with salt and pepper, and then mix and serve beautifully served on the table.

Bon appetit!

2. Meat salad with Chinese cabbage and pickled vegetables

A salad made from lightly fried boiled pork, pickled vegetables and fresh cabbage is quite interesting in taste.

It is very easy to prepare. It will appeal to lovers of canned mushrooms and spicy carrots.

Ingredients:

• Pork pulp – 250 gr.
• Marinated mushrooms – 250 gr.
• Beijing cabbage – 200 gr.
• Korean carrots – 150 gr.
• Mayonnaise, sunflower oil - 3 tbsp. l.
• Pickled cucumber – 2 pcs.
• Salt and ground black pepper - to taste.

Preparation:

1. First of all, boil lean pork in lightly salted water. Then cool the piece, cut it into oblong strips or tear it directly with your hands. Heat the oil in a frying pan and fry the meat until lightly browned.

2. Remove the roast from the pan with a slotted spoon or a spoon with holes so that there is no oil. We send it to the salad bowl.

3. Pickled mushrooms – you can use any wild mushrooms – chop into medium strips. If you have small canned honey mushrooms, you can put them in a cup whole without cutting them.

4. It’s best to buy carrots ready-made so that you don’t have to deal with them for a long time. Or, we marinate spicy carrots ourselves in Korean in advance.

5. Remove the cucumbers from the marinade and chop them into strips.

6. Cabbage is usually chopped into small pieces, but some people tear it into pieces directly with their hands, like any other green salad. We do what is convenient. For example, we cut it into small cubes.

Beijing can be easily replaced with green Iceberg salad.

7. Now all that remains is to add mayonnaise, season with pepper and salt and mix. This is what we do.

Bon appetit!

3. Quick salad of crab sticks with Chinese cabbage and corn

When you are limited on your holiday budget, but want to set the table richer and more interesting, the following recipe will come to the rescue. Cooking it takes 5 minutes. You just have to boil the eggs in advance. And all the other components are already ready - you just need to take them out of the container, crumble and season. When prepared, the dish looks quite voluminous, but the taste of freshness and lightness will not leave any eater indifferent.

Ingredients:

• Beijing cabbage – 1 pc.
• Crab sticks – 200 gr.
• Mayonnaise – 5 tbsp. l.
• Boiled egg – 2 pcs.
• Canned corn - 1 can.
• Fresh cucumber – 1 pc.
• Pepper, salt - to taste.

Preparation:

1. First of all, let's chop up the pekinka. You can do this in the form of stripes, cubes or squares. It’s not particularly important – we chop the cabbage as conveniently as possible.

2. Fresh cucumber will give the salad an aroma of spring freshness. So that it does not stand out too much in the crowd, we cut it into medium strips. If its skin is too hard, then it is better to cut it off first.

3. Defrost the crab sticks a little, and when it becomes convenient and effortless to cut them, we simply chop the whole thing into centimeter pieces on the floor.

4. We peel pre-boiled eggs and, using a knife or egg slicer, chop them into small cubes.

5. Open the can of canned corn, drain the liquid and combine all the ingredients in one salad bowl. Season with mayonnaise, add some salt and a little ground pepper. After stirring until smooth, we can decorate with sprigs of herbs or place on lettuce leaves.

It is best to use sour cream or quail egg mayonnaise to give it an original flavor.

Lovers of greens can add chopped dill and onions.
Bon appetit!

4. Warm Chinese cabbage salad with raisins, croutons and nuts

Those who like to eat tasty food without stressing their stomach will appreciate a wonderful nutritious warm salad with pine nuts and sweet and sour sauce. A complete dish can serve as a light breakfast or even an original side dish. Just use your imagination and serve at your discretion.

Ingredients:

• Beijing cabbage – 1 pc.
• Fresh cilantro - 5 sprigs.
• A piece of rye bread – 3 pcs.
• Olive oil – 3 tbsp. l.
• Pomegranate sauce “Narsharab” - 2 tsp.
• Chicken broth – 2 tbsp. l.
• Ghee butter – 2 tsp.
• Pine nuts, raisins – 1 handful.
• Onion – 1 pc.
• Dry thyme – ¼ tsp.
• Ground black pepper, salt - to taste.

Preparation:

1. Cut Chinese cabbage. It is best to chop it in the form of thin straws, but even in another form it will not stand out from the orchestra. Chop a medium-sized onion into thin quarter rings or into as small pieces as possible so that it does not add bitterness to the salad.

2. We sort out the dark quiche and rinse it in running water. If it is fresh enough, it will feel soft to the touch. Otherwise, soak in warm water for a quarter of an hour.

3. On the contrary, peeled pine nut kernels should be slightly dried. To do this, heat a dry frying pan and fry over medium heat for a couple of minutes while stirring. Then pour them onto a clean plate.

4. While the frying pan is hot, mix olive oil (2 tablespoons) and melted butter. We also send chopped cabbage and onions there. Then add pomegranate sauce with broth, add dried raisins and simmer for 2-3 minutes until the salad warms up and becomes soft. You can immediately add a little salt and pepper - if desired.

5. At this time, cut off the crust from 3 pieces of rye bread and use a knife to turn the crumb into cubes of equal thickness.

If the bread is fresh, then the outer layer is still quite soft and then it can be left in place.

In another frying pan, heat 1 tbsp. l. olive oil and fry the sliced ​​bread until golden brown. The result will be croutons that are crispy on the outside and soft on the inside.

6. Place the warm salad on a dish. Sprinkle toasted cedar kernels on top of the croutons. Decorate with cilantro leaves and serve to guests while the masterpiece is still hot.

Bon appetit!

5. A simple recipe for pickled Chinese cabbage

On any holiday table you want to see at least one dish that will be slightly different from the others with its piquantness and light spicy taste. In other words, you always want something pickled. So why not make a great, juicy snack that will delight you with its crispness and juiciness?

It is advisable to cook for dinner in the morning so that the Pekin has enough time to absorb the aroma of the spices.

Ingredients:

• Beijing cabbage – 0.5 kg.
• Carrots – 0.1 kg.
• Garlic clove – 3 pcs.
• Dry ground coriander – ½ tsp.
• Sunflower oil - 70 ml.
• 6% vinegar essence – 2 tsp.
• Salt, sugar - 1 tsp each.
• Ground black and red pepper, paprika - to taste

Preparation:

1. The appetizer should be in large pieces so that it can be easily pricked onto a fork. Therefore, we cut the cabbage into squares 4 centimeters wide.

2. Using a Korean salad grater, chop the carrots into strips.

3. Chop the garlic cloves as finely as possible with a knife. But if you don’t want to bother with them for a long time, then let them go through a press.

4. Combine all the crushed ingredients and sprinkle with coriander. To marinate all this, prepare a warm brine: in a small saucepan or deep metal cup, combine the butter with sugar and salt, and then pour in the vinegar. Heat slightly so that the bulk components dissolve. Pour this mixture over the chopped vegetables and, after stirring, leave in the refrigerator for 6 hours.

It is advisable to stir every hour so that the marinade penetrates into each Pekin leaf.

Bon appetit!

6. Video - 5 Salads with Beijing Cabbage! Simple and Delicious!

With just a couple of forks of Chinese cabbage and a small amount of other ingredients (what is called “what’s on hand”), you can prepare several excellent snack dishes in just 10-20 minutes.

It is not necessary to season them all with mayonnaise or yogurt. Lemon juice, balsamic vinegar and even olive oil will do just fine. For those who like it a little spicier, you can always add a pinch of chili powder. And chopped dill, celery, onion and parsley will not only not spoil the salads, but will fill them with the fragrance of spring greens.

Bon appetit and Beijing pleasure during the feast!

What kind of vegetable is this - Chinese cabbage or otherwise, as it is called Chinese or petsai.

This is cabbage, a herbaceous plant of the Cabbage family, a subspecies of turnip.

The name itself already says that its distribution began in China and is very popular in Korea, Japan and the countries of Indochina.

Chinese cabbage, like many vegetable crops, is very healthy; it contains protein, ascorbic and citric acids, carotene, and a huge amount of vitamins.

In East Asian countries, cabbage is used as a salad, but cabbage varieties are used in soups, side dishes, and also pickled and dried.

Chinese cabbage is also fermented; Koreans call this dish kimchi.

But today we will talk about using Chinese cabbage in making salads.

Recipe with photo - Chinese cabbage and corn salad

Excellent salad with chicken and corn, not difficult to prepare, very tasty and healthy

Pour water into a saucepan and put it on fire

Pour peppercorns, bay leaves into boiling water, salt to taste

Place the fillet and cook until done

Cut pre-washed and dried cabbage leaves into strips

Add corn

Finely chop the dill

Pierce the fillet with a sharp object; if clear liquid flows out, the fillet is ready.

Cool the fillet, cut into strips or cubes

Mix everything

Salt and pepper to taste, season with oil to taste

Mix the salad thoroughly

Chinese cabbage salad with kelp

Kelp is seaweed and the combination of Chinese cabbage and seaweed gives the salad a special taste. It turns out easy...

Chinese cabbage salad Festive

This salad takes 5 minutes to prepare.

Preparation:

1. Separate the cabbage leaves from the head and cut into medium cubes
2. Cut the cucumber into medium strips
3. Cut the sausage into strips
4. Mix everything
5. Season with mayonnaise

Chinese cabbage salad - A simple and delicious recipe

This salad is suitable for any holiday table.

Preparation:

1. Finely chop the cabbage
2. Cut the sausage into thin strips
3. Boil eggs, cool, peel and cut into small cubes
4. Add peas to salad
5. Grate the cheese on a fine grater
6. Press garlic through a press
7. Finely chop the dill
8. Add garlic, dill to mayonnaise or sour cream, mix
9. Season with the resulting dressing, salt and pepper to taste
10. Mix everything thoroughly and the salad is ready

Caesar salad with Chinese cabbage - recipe with photo

How to prepare a delicious salad from Chinese cabbage with the addition of croutons. This is the recipe for the famous Caesar salad.

Chinese cabbage salad with crab sticks

Salad with traditional crab sticks, but what would you do without them?

We will need:

• 1 head of Chinese cabbage
• 1 can canned corn
• 1 pack of crab sticks
• 100 gr. hard cheese
• salt, mayonnaise

Preparation

1. Cut the cabbage into medium cubes
2. Cut the sticks into cubes
3. Cut the cheese into medium cubes
4. Add corn
5. Dress the salad with mayonnaise to taste
6. Mix well
7. Salt to taste
8. Mix everything thoroughly

Step-by-step recipe - Chinese cabbage roll

Very original and tasty Chinese cabbage salad

Required Ingredients

Grate the cheese on a fine grater

Finely grate the cheeses

Press out the garlic

Finely chop the pepper

Cut the olives into rings

Add sour cream

Mix everything well

Place the filling on the cabbage leaves

Coat each layer of cabbage leaves

Place on cling film and roll tightly into a roll, place in the refrigerator for 2 hours

Chinese cabbage salad is juicy and light for those losing weight

Salad for those on a diet. Low in calories but very tasty

Preparation

1. Cut half of the head of cabbage with thickened leaves into strips
2. Cut the onion into half slices
3. Cut the olives into rings
4. Lay out the corn
5. Salt and pepper to taste
6. Refill with oil
7. Mix everything carefully

Salad of Chinese cabbage, orange, apple and carrot

Products:

• 3 medium carrots
• 1 orange
• 2 apples
• 1 lemon
• Half a head of Chinese cabbage
• Vegetable oil

Preparation:

1. Finely chop the cabbage
2. Peel the orange, remove the film from the segments, cut
3. Peel the apple, remove the core, cut into strips into a separate bowl
4. Squeeze the juice of half a lemon into the apples and mix thoroughly
5. Grate carrots on a coarse grater
6. Add apples and mix everything
7. Salt to taste
8. Season with oil to taste
9. Mix everything well

Real Korean kimchi from Chinese cabbage video recipe

Kimchi recipe (kimchi, chimchi):

• Beijing cabbage 1 head weighing 4 kg (or two small ones)
• Water 4 cups
• Salt 1 glass
• For the kimchi sauce:
• Water 1 glass
• rice flour 1 tbsp
• sugar 1/2 cup
• salt 1 tsp (do not add if you use Seudet)
• ground red pepper 1 cup
• Daikon radish 100g
• green onion 50g
• Omezhnik recumbent Minari 30g
• onion 30g
• 1/2 cup garlic
• ginger 1 teaspoon
• fish sauce 1/3 cup
• bell pepper 1/2 part
• pear 30g
• apple 30g
• seudet (salted small shrimp) 1/3 cup

If you liked the recipes presented, share them with your friends and leave your comments

It appeared in Russia relatively recently. Previously, this vegetable was brought from afar and cost a lot of money. Now every family can prepare a vegetable salad with Chinese cabbage, because it has begun to be grown in our country. The benefits of Beijing are enormous. A small fork of cabbage is rich in minerals, vitamins B, PP, A, C, K. With all this, the calorie content of this vegetable is only 12 kcal, which allows it to be used in dietary nutrition. Many recipes for Chinese cabbage are taken from oriental cuisine. Some local long-livers claim that they feel great only thanks to this wonderful vegetable, which they consume throughout their lives. So, how to prepare Chinese cabbage salads.

Peking salad and soy sauce

Soy sauce is used in many oriental dishes. It is also suitable for vegetable salads. A small piece of Chinese cabbage is washed and thinly sliced. Place in a deep bowl and let sit for at least 40 minutes. In the meantime, they are preparing the dressing. To do this, mix a quarter cup of refined vegetable oil with the same amount of soy sauce, a pinch and sugar, and add a little mustard. When the sugar dissolves, the dressing is ready. The cabbage is seasoned shortly before serving.

Salad with Chinese cabbage and bell pepper

Vegetable salad with Chinese cabbage is ideal for dieters. To prepare it, take a few cabbage leaves, wash them, let them dry and cut them into thin strips. Bulgarian is cut into half rings. You can also add sliced ​​olives. Season the vegetable salad with Chinese cabbage with a special sauce in vegetable oil. It is best to take hemp or mustard oil for this. Pour 50 ml of oil into the bowl, add lemon juice and a drop to taste (can be replaced with apple juice). All ingredients are mixed and poured over the vegetables. Add salt, white and black pepper to taste. Mix everything in a salad bowl and serve a delicious and healthy vegetable salad with Chinese cabbage to the table.

Salad with Chinese cabbage, tomatoes and cucumbers

Vegetable salad with Chinese cabbage is so simple to prepare that even a child can do this process. To prepare this dish, take one small fork, cut it into small slices or tear it by hand. Onions are peeled, washed and chopped as finely as possible. A fresh young cucumber is cut into cubes; if the vegetable is already overripe, the peel is cut off and the seeds are removed. Tomatoes are taken slightly unripe (brown), washed and cut into approximately the same cubes as cucumbers. Olives are cut into slices or in half. Salad greens are thoroughly washed and finely chopped. Combine all the ingredients in a deep bowl, sprinkle with vinegar or lemon juice, sprinkle with salt, pour over cold-pressed vegetable oil and mix. The vegetable salad with Chinese cabbage is ready, now all that remains is to put it in a beautiful serving dish, garnish with sprigs of parsley or dill - and you can enjoy the taste.

Summer salad with Chinese cabbage

A light vitamin salad will decorate any table. To prepare it you need to prepare the following components:

• Beijing - 150 g;
• red cabbage - 130 g;
• radish - 100 g;
• bell pepper - 1 pc.;
• green apple - 1 pc.;
• carrots - 1 pc.;
• mustard oil - 1/4 tbsp.;
• garlic - 1 clove;
• lemon juice - 0.5 tbsp. l.;
• cucumber - 1 pc.;
• liquid honey - 0.5 tbsp. l.;
• dill;
• salt pepper.

Two are chopped into thin strips. Bell peppers are freed from seeds and cut into half rings. Apple, cucumber, radish and carrot are finely chopped or grated on a coarse grater. Combine all the prepared ingredients in a deep salad bowl, add finely chopped dill and season with sauce. The sauce is prepared on the basis of mustard oil. It is poured into a bowl, honey, lemon juice, garlic, pepper and salt are added. Mix everything and water the vegetables just before serving. Recipes for Chinese cabbage can be slightly modified. For example, mustard oil is replaced with olive oil, honey with sugar, and dill with any herbs, depending on taste preferences.

"Greek" salad with Chinese cabbage

To diversify the holiday menu, you can offer guests a “Greek” salad in a new way - with Chinese cabbage.

Required Products:

• Chinese cabbage - 200 g;
• tomatoes - 150 g;
• bell pepper - 100 g;
• olives - 1/2 can;
• feta cheese - 150 g;
• Apple vinegar;
• olive oil;
• greenery;
• salt.

Peking cabbage is cut into thin strips. The seeds are removed from the pepper and chopped into strips. Tomatoes - large cubes. The olives are cut into halves. Cheese - crush with a fork into small pieces. All ingredients, except cheese, are placed in a salad bowl, sprinkled with your favorite spices and herbs, and sprinkled with vinegar and oil. Stir, add cheese, stir gently again and let stand for 10 minutes. After which they taste and, if necessary, add salt, although in most cases this is unnecessary, since it is quite salty. The original "Greek" salad is ready in a new way and can be served.

Chinese cabbage salad with mushrooms

Vegetable salad with Chinese cabbage can also be prepared with the addition of mushrooms. This will give the dish a new, original touch.

Required Products:

• Beijing (Chinese) cabbage - 400 g;
• mushrooms - 300 g;
• tomatoes - 2 pcs.;
• onion - 1 pc.;
• vegetable oil;
• vinegar;
• salt, sugar.

First you need to prepare the mushrooms. In this recipe they are used raw, but those who do not accept such a diet can boil them first. So, the mushrooms are peeled and cut into large slices. Pour in a mixture of vinegar, salt, sugar and vegetable oil. Stir and let marinate for about an hour. Pekinka is cut in half and chopped into thin strips or small slices, tomatoes into medium-sized slices, and onions into half rings. The salad is laid out in layers on a serving plate. First comes Chinese cabbage, then tomatoes, onions and the final layer - mushrooms. Pour the remaining mushroom marinade over the salad.

Beijing salad for every day

This light, vitamin-packed salad is sure to please everyone at home. Products for it are taken in arbitrary quantities. Pekinka is finely chopped. If necessary, fresh cucumber is peeled and seeded and chopped into cubes. The onion feathers are finely chopped. Boiled eggs are crushed with a fork or crushed using an egg slicer. Mix everything and pour in sour cream, vegetable oil or mayonnaise, depending on your taste preferences.

Salad with Chinese cabbage, corn and oranges

This simple salad is sure to please both adults and children.

Required Products:

• Beijing (Chinese) cabbage - 1/4 fork;
• canned corn - 2/3 cans;
• sriracha sauce;
• green onions;
• vegetable oil;
• large orange.

Beijing cabbage is randomly cut or torn by hand. The orange is peeled and filmed and cut into large pieces. Green onions are chopped. Mix everything in a salad bowl and sprinkle with sriracha or soy sauce, add mustard oil. You should not add salt, as there is enough of it in the sauce.

Salad with Chinese cabbage and fennel

This salad will appeal to those who like to mix flavors. A quarter of a fork of Chinese cabbage is cut into thin strips. A small bunch of fennel is chopped. The onion is cut into half rings and fried in vegetable oil. All ingredients are mixed, lightly salted and sprinkled with vegetable oil.