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Salad with Peking cabbage and smoked sausage

Napa Cabbage and Smoked Sausage Salad

A tasty, light, tender, and aromatic little salad! It's a breeze to make and a pleasure to eat. The cabbage adds a fresh note, and the flavor shifts with the sausage you choose—smoked gives it zip, boiled gives it a milder taste, and a spiced salami brings a special savory kick. Use homemade mayonnaise, or swap in sour cream, whichever you prefer. Give it a try—you'll love it.

Angel

Recipe author

Salad with Peking cabbage and smoked sausage

Composition / ingredients

Servings:

Napa cabbage

500

Eggs

Smoked sausage

300

Corn (canned)

300

Mayonnaise (or sour cream)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 9 g

Fats 40 % 10 g

Carbohydrates 24 % 6 g

198 kcal

GI: 17 / 0 / 83

Cooking method

Cooking time: 20 min

Step 1:

Prep the ingredients. Drain the corn. Wash the eggs. Wash and dry the cabbage, and look the leaves over so there are no surprises.
Step 2:

Put the eggs on to boil. Cook for 10 minutes after the water comes to a boil, then cool them in cold water.
Step 3:

Meanwhile, cut the sausage into sticks.
Step 4:

Cut the cabbage into thin strips.
Step 5:

Once the boiled eggs have cooled completely, peel them and cut into cubes.
Step 6:

Put all the ingredients in a salad bowl and add the corn.
Step 7:

Dress the salad with mayonnaise or sour cream, whichever you like, and toss.
Step 8:

The salad is ready! Serve it in one big bowl or in individual portions—it looks lovely either way. Enjoy!