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Peking cabbage salad with cucumber and egg

Napa cabbage salad with cucumber and egg

Light, springy, simple, and delicious — a side for any meal. Napa cabbage salad with cucumber and egg is a big favorite in our house. The reason is that napa is tastier and more tender than regular green cabbage, and if you swap the mayonnaise for sour cream or yogurt, salads built on it turn out very light. Give it a try!

Julia M.

Recipe author

Peking cabbage salad with cucumber and egg

Composition / ingredients

Servings:

Napa cabbage

300

Eggs

Cucumbers

Green onion

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 46 % 6 g

Carbohydrates 23 % 3 g

82 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make napa cabbage salad with cucumber and egg? First, boil the eggs. Cover them with cold water and set them over heat. Bring to a boil and cook over medium heat for 5 to 7 minutes. Then drain off the hot water, cover the eggs with cold water, and leave them to cool.
Step 2:

Use fresh napa cabbage. Peel off the outer, wilted leaves and shred it thinly.
Step 3:

Wash the cucumber, trim off the ends, and cut it into cubes.
Step 4:

In a salad bowl, combine the cubed cucumber with the napa cabbage. Peel the cooled eggs, chop them, and add them to the bowl.
Step 5:

Rinse the green onions under running water and blot them with a paper towel to remove excess moisture. Chop the green onions and add them to the salad.
Step 6:

Dress the salad with a little mayonnaise and mix well. Let it chill in the refrigerator for a bit. Just before serving, transfer it to a serving bowl. Enjoy!

It's better to make your own mayonnaise — tastier and healthier. See here for some good homemade mayonnaise recipes. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, used on their own or mixed with mayonnaise in any ratio you like, which lightens the dish.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for instance).
Make salads only from fully chilled ingredients. Built from warm ones, a salad can spoil quickly.
When you need a quick snack or light salad in a pinch, this is the one to reach for. It takes hardly any time, and the ingredients are almost always on hand in the fridge. For something more filling and substantial, add boiled chicken breast or smoked chicken. For an unexpected fruity note, fold in some orange segments. Napa cabbage is perfect for light, diet-friendly salads — juicy, delicate, and rich in vitamins, with dishes everyone in the family can enjoy. Instead of mayonnaise, you can dress the finished salad with sour cream or olive oil and lemon juice. It's a wonderful addition to lunch or dinner, and you can give it a new taste every day just by swapping out one ingredient. Cook with pleasure!