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Peking cabbage and egg salad

0
620
Kitchen European
Calorie content 177.2 kcal
Portions 6 port.
Cooking time 15 minutes.
Proteins * 6.9 gr.
Fats * 15 gr.
Carbohydrates* 3 gr.
* per 100 gr. product
Peking cabbage and egg salad
Content

Peking cabbage salad airy and light, rich in vitamins A and C. Add an egg, herbs and season with sauce. Such a fresh, simple salad is perfect for hot meat and fish dishes, while preparing it is quite easy. If you fill the salad with sour cream, you get a lighter option for those who follow the figure.

Ingredients

Cooking process

step 1 out of 5
Hard-boiled eggs and transfer to ice water to cool. Wash the dill and put it in a plate to glass the water. Remove the top damaged leaves from the cabbage.
step 2 out of 5
Chop the cabbage finely, salt a little, if the cabbage is tough, remember it with your hands.
step 3 out of 5
Chop the dill finely and add to the cabbage. You can also add parsley or spinach leaves, if desired.
step 4 out of 5
Cut the boiled eggs in half and then into plates.
step 5 out of 5
Put the mayonnaise in the salad and stir.

Bon Appetit!

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