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Peking cabbage salad with olive oil and corn

Napa Cabbage Salad with Olive Oil and Corn

A light, juicy, lightly sweet, wholesome salad! You can eat this salad without worrying about your figure, since it's diet-friendly. The only exception is the oil used to make it — and even then, there's very little.

Pirko Rita

Recipe author

Peking cabbage salad with olive oil and corn

Composition / ingredients

Servings:

Napa cabbage

600

Dill

Canned corn

300

Olive oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 29 % 4 g

Carbohydrates 57 % 8 g

69 kcal

GI: 25 / 75 / 0

Cooking method

Cooking time: 25 min

Step 1:

First, let's deal with the main ingredient of this salad — the napa cabbage. To start, wash it under cold running water, then shake it off over the sink to get rid of excess water. Then wipe it with a kitchen towel and let it dry a little, so that no water trapped between the leaves gets into the salad. Now cut off the core, which you won't need, and shred the napa cabbage.
Step 2:

Scrunch the shredded cabbage a little with your hands. This softens the cabbage so the finished salad turns out more tender. Put the prepared cabbage in a deep bowl.
Step 3:

Now open the can of corn, drain off the liquid (there shouldn't be any liquid in the salad), and add the corn to the bowl with the cabbage.
Step 4:

Wash the dill, dry it a little, and chop it finely. Add the herbs to the cabbage and corn.
Step 5:

Now pour in a little oil and add a little salt. Toss the salad so all the ingredients are evenly distributed.

This salad suits not only those watching their diet and figure but also vegetarians and anyone observing a fast. Oh, and — I almost forgot — anyone who likes a good crunch! Besides serving it as a dish on its own, you can offer it as a vegetable side, say with a piece of meat. To vary the flavor, you can also use other herbs when making it — cilantro, for instance. Adding it changes the salad's taste dramatically, since cilantro has its own distinctive flavor. You can also change the taste by swapping the dressing: instead of oil, add sour cream or mayonnaise (for something less rich, mix mayonnaise with olive oil for a thinner dressing). Experiment — however you make this salad, it'll still be delicious, as well as healthy, light, and colorful.