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Salad of Peking cabbage cucumbers and tomatoes

Napa Cabbage, Cucumber, and Tomato Salad

A bright, juicy salad full of vitamins for a family meal! The tender leaves of napa cabbage go wonderfully with juicy vegetables - cucumbers and tomatoes! Ideally, use seasonal field-grown vegetables; the ones sold at supermarkets in winter aren't as rich and sweet, and they cost quite a bit too.

MariaS

Recipe author

Salad of Peking cabbage cucumbers and tomatoes

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Composition / ingredients

Servings:

Napa cabbage

320

Tomatoes

260

Cucumbers

120

Dill

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 56 % 5 g

Carbohydrates 33 % 3 g

58 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Gather the ingredients you need for the napa cabbage, cucumber, and tomato salad. You'll need napa cabbage, fresh tomatoes, fresh cucumbers, fresh dill, salt, ground black pepper, and vegetable oil. It's best to use the "top" of the napa cabbage head, the most tender, delicate part.
Step 2:

Thinly shred the napa cabbage. Transfer the shredded cabbage to a large, roomy bowl for easy mixing.
Step 3:

Rinse the fresh cucumber and trim off the ends. Cut the cucumber into small slices and add it to the bowl with the napa cabbage. If the cucumber skin is tough or bitter, it's better to peel it off.
Step 4:

Wash the fresh tomatoes thoroughly and cut them into small slices. Remove the stem end! Add the chopped tomatoes to the salad bowl. Wash the fresh dill, shake it dry, chop it finely, and add it to the salad.
Step 5:

All that's left is to dress the salad with fragrant vegetable oil and add a little salt and ground black pepper. Mix the dish gently and serve right away, transferring it to a pretty salad bowl. Enjoy!

Besides vegetable oil, you can dress the salad with a little lemon juice or wine vinegar and add a pinch of sugar. The salad's flavor will become even brighter and richer. You get very interesting flavor combinations using unusual vegetable oils. The ideal all-purpose choice is extra-virgin olive oil. But also try various oils - sesame, mustard, pumpkin, flax, and so on. The finished napa cabbage, cucumber, and tomato salad can be served garnished with chopped fresh herbs, and you can also sprinkle it with white or black sesame seeds or flax seeds. The finished salad will be even healthier and more nourishing.