Napa Cabbage Salad with Cucumber and Pepper

Cooking method

1. Step 1:

   

   How do you make napa cabbage salad with cucumber and pepper? Prepare the ingredients. You can vary the amounts to your taste: if you love cucumbers, add another; for tomatoes, use more; if there's a vegetable you don't care for, leave it out. You can also add other greens or lettuce. Wash and dry the vegetables first.

2. Step 2:

   

   Remove the outer leaves from the cabbage and rinse the head under cool water. Don't soak it too much - napa cabbage is very loose-leaved and holds water between the leaves. Or take it apart into individual leaves, rinse, and dry them. You don't want excess moisture in the salad. Cut the cabbage into long strips.

3. Step 3:

   

   Cut the cucumber into rounds. If the skin is thick, peel it off.

4. Step 4:

   

   Cut the pepper open, remove the seeds, and cut it into small pieces.

5. Step 5:

   

   Cut the avocado open and peel it. Cut it into pieces the same size as the pepper. Pieces cut to the same size always look nice.

6. Step 6:

   

   Cut the tomatoes into quarters.

7. Step 7:

   

   Cut the onion into half-rings.

8. Step 8:

   

   Put all the salad components in a bowl and add a handful of clean, dry arugula. Salt the salad to taste.

9. Step 9:

   

   For the dressing, whisk together the olive oil and lemon juice. Choose the highest-quality extra-virgin oil - it's the healthiest and tastiest. If you don't have olive oil, use regular vegetable oil.

10. Step 10:

    

    Add the dressing to the salad and toss. Serve right away. If it sits, the vegetables release their juices and the salad loses its appealing look and taste.