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Peking cabbage and cucumber salad

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914
Kitchen European
Calorie content 35.6 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 1.3 gr.
Fats * 1.7 gr.
Carbohydrates* 5.3 gr.
* per 100 gr. product
Peking cabbage and cucumber salad
Content

Here is a recipe for a fresh salad reminiscent of the summer season. Lightness and tenderness are its main advantages. Greens along with fresh cucumber and eggs will serve as an excellent combination for a snack and a full meal. This kind of dietary dish can become not only a decoration of your everyday life, but also a light touch of the festive table.

Ingredients

Cooking process

step 1 out of 6
We put chicken eggs on the fire. After 10 minutes, turn off the gas, pour out the hot water, pour cold water and cool the eggs.
step 2 out of 6
We wash the Chinese cabbage, then chop finely and thinly.
step 3 out of 6
My cucumbers. Then cut them into small slices and place them in a separate bowl. Season with salt and leave the sliced ​​cucumbers for a couple of minutes. After that, it is necessary to drain the resulting juice, and transfer the cucumbers to the Chinese cabbage.
step 4 out of 6
Peel the boiled eggs and chop finely. An acceptable option is to grate the eggs on a coarse grater.
step 5 out of 6
Rinse the green onions under running water and then chop them.
step 6 out of 6
We mix all the components of the salad, seasoning with mayonnaise. The last step is to mix the ingredients and serve the dish to the table.

Enjoy your meal!

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