Salad with Chinese cabbage and egg
Источник фото: https://ru.123rf.com/profile_mskphotolife
Salad with Chinese cabbage and egg, light, without mayonnaise.
An excellent everyday option for dinner. The ingredients are inexpensive and accessible. The salad is delicious. I cook it often, and my family never gets tired of it.
How to choose delicious Chinese cabbage? Fresh cabbage will definitely please you with its juiciness, rich color and crunch. When buying, you need to pay attention to the appearance. The leaves should be elastic and not too dense. The color of the cabbage is rich. The lighter the Chinese cabbage, the juicier its leaves. If the color of the cabbage is too green, it means that the leaves are fibrous and not very juicy. It is better to buy medium-sized heads. The leaves of the Chinese cabbage should not be wet.
Vegetables should be without mechanical damage and signs of rot. You should not buy cabbage wrapped in cling film, where condensation is observed.
Choose a good quality cucumber. It should be dense to the touch, without mechanical damage and signs of spoilage. In winter, it is very difficult to choose quality cucumbers, so it is better to buy vegetables from a trusted seller.
For greater health benefits, I added celery stalks to the salad, which can be bought at any market or market. Only fresh, high-quality stalks will make the salad more delicious and crispy.
Sour cream of any fat content is suitable for dressing the salad. You can take grainy mustard, regular sweet or hot. Oyster sauce can be replaced with teriyaki sauce, soy sauce, or not use this ingredient.
Instead of sour cream and mustard dressing, you can use mayonnaise or just sour cream, but the taste will be different.
Ингредиенты
Chinese cabbage – 170 g
Cucumber – 120 g
Celery stalk – 80 g
Chicken egg – 3 pcs.
Sour cream – 100 g 15%
Mustard – 15 g
Sauce – 15 ml oyster
Dill – 20 g
Salt – to taste
Black pepper – ground to taste
Рецепт
1. Before using, be sure to rinse the eggs with running water. If they are very dirty, use a detergent and a kitchen sponge. Place the washed eggs in a saucepan with cold salted water and place on the fire. Bring to a boil. Cook for 9-10 minutes over moderate heat. Remove the boiled eggs from the boiling water and place in a container with cold water. Leave for 8-10 minutes to cool.
2. Rinse the Chinese cabbage thoroughly with cold running water. Dry with a paper towel to remove excess moisture. I separate it into leaves and cut out the thick part in the center. You are guided by your taste. The weight of the cabbage in the recipe is indicated in peeled form.
3. Cut the prepared Chinese cabbage into small pieces. In this case, I cut into cubes, not strips. You can choose the cutting method at your discretion, it does not affect the taste of the salad. Pour the chopped cabbage into a deep salad bowl.
4. Wash and dry the cucumber with a towel. Trim the ends on both sides. Cut into circles first, then into small cubes. Add to the cabbage.
5. Wash and dry the celery stalks. I even had them with greens. Cut into the same pieces as the cucumbers. Add to the salad bowl with the rest of the ingredients.
6. Prepare the eggs for the salad with Chinese cabbage. What should I do to peel the shell well? I take a needle and make a puncture on the widened side of the egg. Boil until done. After that, the shell is easy to peel. Cut into small cubes and add to the rest of the ingredients.
7. Wash and dry the dill sprigs. Remove the thick stems. Finely chop the leaf blade. Add to the chopped ingredients.
8. Add sour cream, mustard, and oyster sauce to a deep bowl.
9. Mix all the sauce ingredients until smooth. Taste. If the sour cream is sour, you can add a little honey or sugar to the sauce.
10. Add the prepared sauce to the salad ingredients. Season with salt and ground black pepper. Mix well.
11. Serve the salad immediately on its own or add a side dish of cereals or vegetables, meat or fish dishes.
12. The salad with Chinese cabbage and egg is ready. Enjoy!