Chinese cabbage salad, Korean carrots and cheese. Beijing cabbage and Korean carrot salad

Calories: Not specified
Cooking time: not specified

If you are looking for delicious and beautiful salad then you're in luck. Do you know why? Because that's exactly what I wanted to tell you today. Salad with Korean carrot I cook both chicken and Chinese cabbage literally for all holidays, and every time it is a great success with my friends, relatives, and households. I am very pleased that this is so, especially since making this salad is quite simple and does not take long. Its taste is both delicate and spicy at the same time, appearance very presentable and appetizing, so I'm sure you will also like this recipe, as well as, which is also easy to prepare according to our recipe.

Ingredients:

- 100 gr chicken fillet;
- 50 grams of carrots in Korean;
- 50 gr of hard cheese;
- 50 gr Chinese cabbage;
- 1 egg;
- 2 tablespoons mayonnaise.

Step by step recipe with photo:

Chicken meat, which is part of our salad, is best taken in the form of a fillet: it is easy to cook and easy to cut later. We will need to boil the chicken fillet - this is quite fast, about 25-30 minutes after the water boils, the fillet will be ready. Don't forget to salt the water. When you cook chicken breast. And if you put peppercorns, a small onion and carrots into the water, then you will get very tasty chicken meat, ideal for this salad. Boiled breast cool, and then cut into small cubes. If necessary, you can boil and cut the breast in advance. It will keep perfectly in a container with a lid in the refrigerator even for a day, not to mention several hours.




The second most important ingredient in our salad is Korean carrots. It can be either very sharp, or medium or weak. I prefer to use medium-spicy Korean-style carrots for salad. In this case, the carrots do not overshadow the rest of the ingredients. but, by and large, it's a matter of taste. Therefore, you can choose the carrot that you like best. If your carrots are cut into long pieces, then it is better to cut them into small ones, up to about 2-3 cm. hard cheese for a salad, three on a coarse grater - ideally, it should turn out to be about the same size as a Korean carrot.




We also need a hard boiled chicken egg. We will need to cut it into pieces of the same size that we cut the chicken breast. Remember that it is better to cut a boiled egg that has already cooled down - it does not crumble like a hot one.




As you can see, while we have all the ingredients are very satisfying, solid. Isn't it time to add something fresh and light to them? It could be leaf salad, fresh cucumber or even an avocado... But this time I decided to use Chinese cabbage - it goes very well with the rest of the ingredients. In addition, Beijing cabbage will add bright green colors to the overall color scheme lettuce. Cut Chinese cabbage into small pieces.

Here are all the ingredients for our salad. They really look great together, don't they?




Now it's time to worry about refueling. The classic, proven option is mayonnaise. Yes, yes, let them say that it is harmful, but it suits our dish very well both in taste and texture. Especially since I usually use homemade mayonnaise- Much better than store bought. and I advise you to also prepare this sauce yourself - it is not difficult at all and quite quickly.




We just have to mix the salad with Korean carrots and chicken.






And then, garnished with greens, serve. If you have not cooked yet, then I advise you to try to make it, it is a very tasty and easy-to-prepare snack for the everyday menu.

Bon appetit!

Korean carrots can be more than just a snack on their own. It's a great salad ingredient. In combination with Beijing cabbage, it turns out successful and Korean carrots, quite bright and saturated with useful elements. And these products are very affordable and can be found in every store.

This dish is perfect for those who get tired at work. This energizes, gives new sensations from everyday products, and the presence of beef in the composition adds satiety.

For a salad with Beijing cabbage with carrots, you need:

• 0.5 head of Beijing cabbage;
• 150 grams of carrots in Korean;
• 60 ml freshly squeezed pomegranate juice;
• 220 grams of boiled beef;
• 2 cucumbers;
• 15 ml of sunflower oil;
• Spices;
• Sesame.

Salad with Chinese cabbage and Korean carrots:

1. Separate the cabbage into sheets and wash them. Dry with paper towels. Chop into stripes.
2. Cut carrots into manageable pieces. If it is not there, you need to wash ordinary carrots, free them from the skin, grate coarsely (you can also use a special grater for carrots in Korean). Then marinate for several hours in vinegar, spices, garlic, you can add chili. Marinade then drain.
3. Boiled meat should be cut into cubes or cubes, and lightly fried in a pan, adding a little vegetable oil.
4. Wash cucumbers, check for bitterness, if any, peel. Then cut into thin half rings.
5. Mix the above ingredients in one bowl.
6. Pour pomegranate juice and oil into a separate bowl, add spices as desired and mix thoroughly.
7. Dry the sesame a little, it is better to do it in a dry frying pan.
8. Pour dressing over salad and sprinkle with sesame seeds on top.

Tip: Instead of pomegranate juice, you can take pomegranate seeds. They are the same as sesame seeds, you just need to sprinkle the salad on top. Enough half a pomegranate. Choose fresh, juicy, ripe fruit. The stalk should be dry, the fruit itself should be heavy. And as a dressing, you can take a little olive or any other oil.

Salad with Chinese cabbage and Korean carrots

List of ingredients:

• 0.5 medium head of Beijing cabbage;
• 0.5 kg shrimp;
• 1 jar of canned pineapple;
• 230 grams of red fish (trout will be the most tender);
• 1 medium cucumber;
• 130 grams of hard cheese;
• 100 grams of carrots in Korean;
• Lemon juice;
• Greenery;
• 1 small pack of mayonnaise

Chinese cabbage salad with carrots:

1. Disassemble the cabbage into leaves, wash them. Then tear with your hands to the desired size.
2. Wash the cucumber, check for bitterness. If it is, cut off the skin and use only the pulp, cut into small cubes.
3. Cut the fish into thin slices.
4. Grate the cheese.
5. Carrots in Korean, if necessary, cut into a convenient size.
6. Open a can of pineapple and drain the syrup. Cut the pulp into small pieces. If used fresh pineapple, you need to cut off the skin from it, remove the core and then cut into cubes. Choose a fresh, juicy fruit, and also keep in mind that it will be less sweet than canned.
7. Boil shrimp in water with salt. Clean up.
8. Mix all of the above ingredients. Fill them with citrus juice and mayonnaise. Top with cucumbers and shrimp.

Tip: if you have never boiled shrimp before, then do not worry, even a beginner can handle it. Boil water and add salt and bay leaf. For a more interesting taste, you can put a quarter of a lemon along with the zest, as well as one sprig of rosemary. The shrimp will cook for a maximum of 4 minutes. Then you need to drain the water and wait until it cools down. Then, with twisting movements, remove the head. Grasp one side of the legs and pull off the shell. After you need to make a small incision from the bottom on the abdomen and pull out the intestine. Ready!
If you use shrimp for presentation, you can leave them tails. This way they will look neater. The shrimp themselves can be replaced with crayfish tails.

Salad with Chinese cabbage and carrots

Not everyone loves eggplants, but after this salad even children will be interested in them - they are so tasty. In addition, this product is not often used, so it's time to add variety to the diet and cook.

List of ingredients:

• 3 eggplants;
• 1 medium head of Chinese cabbage;
• 2 medium cucumbers;
• 320 grams Korean carrots;
• 45 ml sunflower oil;
• Greenery;
• 1 small pack of mayonnaise;
• Spices.

Preparing the salad:

1. Disassemble the cabbage into leaves, wash them. Dry with paper towels. Cut into small pieces.
2. Wash the cucumbers, cut off the tips, cut arbitrarily.
3. Wash eggplant, dry with paper towels. Free from the peel, cut into slices and sprinkle with salt on top. After a few minutes, wash off the salt under running water. Remove moisture again with a towel. Fry in sunflower oil, laying the finished eggplant on a napkin to remove excess oil.
4. Prepare the dish in which you will serve the salad.
5. Lay out the Chinese cabbage leaves in the first layer. Apply mayonnaise.
6. Next, mix all the ingredients.
7. Let the salad brew for at least 2 hours in a cool place.
8. Rinse greens and finely chop. Sprinkle on top before serving.

Tip: the dish will taste better if you use mayonnaise home cooking. It's quite simple! From the products you will need: an egg, salt and sugar, lemon juice or vinegar, mustard and sunflower oil. You can add spices or use Dijon mustard for a special twist. You can also take only the yolks, then the color will be more yellow, and the mayonnaise itself will have a rich taste.

With tofu and chili

This salad can be served warm, straight from the pan. So it will be tastier, and all the spices will reveal their aroma and flavor. Yes, and the cheese will be much tastier when it melts on the rest of the products. Oh, deliciousness straight from the Mediterranean!

List of ingredients:

• 1 squid;
• 60 grams of tofu;
• 1 fresh cucumber;
• 0.5 head of Beijing cabbage;
• 1 fresh tomato;
• 70 grams of Korean carrots;
• 1 small onion;
• Greenery;
• 1 chili pod;
• 15 ml soy sauce;
• 20 ml sunflower oil;
• Spices.

Korean salad from Beijing cabbage:

1. Chop the chili pepper very finely.
2. frying pan with sunflower oil heat it up and throw in the pepper.
3. Cut the tofu into cubes and also throw into the pan.
4. Rinse the squid, clean from the insides and film. Remove fin. Cut into rings, put in a pan and fry for about 2 minutes.
5. Wash the cucumber, taste for bitterness. If it is, use only the pulp, which must be cut into cubes.
6. Wash the tomato too and remove the stem. Next, cut into small pieces.
7. Free the onion from the husk, cut into thin half rings.
8. Rinse greens under running water and finely chop.
9. Wash cabbage leaves, dry with paper towels. Break into bite-size pieces with your hands and place on the bottom of the dish.
10. Next, put cucumbers, tomatoes, onions, carrots on top. Add spices.
11. Put all the contents of the pan on the vegetables.
12. Fill it up soy sauce and add spices again. Sprinkle greens on top. Serve warm.

Tip: If you don't want spiciness, you can omit the chili and use regular black pepper instead.

These recipes are suitable for both festive and everyday menus. They are prepared quickly and do not require special skills, but the taste is rich. In addition, how pleasantly juicy greens crunch! Carrots in Korean add a pleasant piquancy. Bon appetit!

The traditional version of the salad has a lot of positive effects. Compared to other salads, this dish requires minimum quantity mayonnaise, and all its other ingredients have a reduced calorie content and high content useful substances.

Reference! Beijing cabbage is the number one product for those who want to get rid of excess weight. It's all about the so-called negative calorie”- 100 grams contains only 12 kilocalories and 3 grams of carbohydrates.

Besides, chinese cabbage has nutritional properties and is rich in vitamins groups A, C, B. It also includes useful amino acids, minerals and a fairly rare citric acid.

Beijing cabbage normalizes the action of the digestive tract.

Korean carrot also helps to improve digestion processes, as it is spicy snack. Thanks to this ingredient, large quantity gastric juice, resulting in increased appetite.

Carrot in Korean contains:

The calorie content of carrots is low, only 44 kilocalories per 100 grams of product. The product also contains trace elements such as magnesium, phosphorus, iron, copper, cobalt, potassium.

If speak about possible harm such a salad, it is worth noting here that it should not be used by people suffering from stomach problems (especially gastritis or an ulcer).

Nutritional value of the dish (per 100 grams):

• Calories: 66 kcal.
• Proteins: 1.3 gr.
• Fats: 2.5 gr.
• Carbohydrates: 4.3 gr.

How to cook?

Required Ingredients:

• Chinese cabbage - 1/2 piece;
• carrots in Korean - 300 gr;
• pickled cucumbers - 2 pcs;
• mayonnaise 4 tbsp. l;
• ground black pepper;
• salt.

1. Thoroughly wash the Beijing cabbage and lay to dry on a regular or paper towel.
2. When the 1st ingredient dries, cut it in any convenient way and put it in a bowl or salad bowl.
3. Cut the pickled cucumber into circles, and cut each circle in half.
4. Add Korean carrot, salt and ground black pepper.
5. Season everything with mayonnaise from quail eggs.
6. We mix all the ingredients.

Chinese cabbage salad with Korean carrots is ready!

No other ingredients added

With boiled chicken breast

Required Ingredients:

• Chinese cabbage - 1/2 piece;
• carrots in Korean - 300 gr;
• chicken breast- 250 gr;
• mayonnaise;
• salt.

With ham and nuts

To the existing ingredients you need to add:

• ham slices;
• walnuts.

With smoked chicken

With crackers

Ingredients:

• Chinese cabbage - 1/2 piece;
• carrots in Korean - 300 gr;
• smoked chicken - 250 gr;
• crackers - 150 gr;
• mayonnaise;
• salt/soy sauce.

1. Wash Chinese cabbage leaves and cut into strips, then mix with Korean carrots.
2. Butchering smoked chicken: remove bones, veins, excess fat and remove the skin.
3. Cut the meat into small strips (ready-made smoked chicken can be purchased at almost any grocery store).
4. We mix: smoked breast, carrots, cabbage, croutons and season with mayonnaise.
5. Add salt.
6. We mix all the ingredients.

With corn and cheese

Add:

• canned corn- 1/2 banks;
• pieces of hard cheese.

With crackers

With egg and tomato

Ingredients:

1. Cooking croutons: cut into slices white bread small cubes and dry in the oven.
2. We cook chicken breast.
3. We give cooked meat cool and cut into small pieces.
4. We cook eggs.
5. Wash the tomatoes and also cut into cubes.
6. Add cooled crackers.
7. Mix everything again.

With cheese

Add:

• canned corn - 1/2 can;
• pieces of hard cheese.

with corn

With green onions

Ingredients:

• Chinese cabbage - 1/2 piece;
• carrots in Korean - 300 gr;
• canned corn - 1 can;
• green onion- 1 bunch;
• mayonnaise;
• salt.

1. My Chinese cabbage leaves and cut into strips, then mix with Korean carrots.
2. Cut the tomatoes into cubes.
3. Finely chop green onion pods.
4. Drain water from canned corn and add ½ can.
5. Mix all the ingredients, lightly salt, pepper and season with mayonnaise.

With tomatoes

Add:

• Tomatoes - 2 pcs.
• Crackers - 150 gr.

With crab sticks

with eggs

Ingredients:

1. My Chinese cabbage leaves and cut into strips, then mix with Korean carrots.
2. Drain the water from the canned corn and add the whole jar.
3. We cook eggs.
4. Let the eggs cool and cut into cubes.
5. Crab sticks cut into small pieces.
6. Mix all the ingredients, lightly salt, pepper and season with mayonnaise.
7. Sprinkle the salad with lemon juice.

With the addition of cucumbers

Add:

• Fresh cucumbers - 2 pcs.
• Eggs - 2 pcs.

A few quick recipes

with an apple

Ingredients:

• Chinese cabbage - 1/2 piece;
• carrots in Korean - 300 gr;
• apple - 2 pcs;
• mayonnaise;
• lemon juice;
• salt.

1. My Chinese cabbage leaves and cut into strips, then mix with Korean carrots.
2. Wash apples, remove the peel from them and cut out the middle with seeds.
3. We cut apples small pieces or three on a grater.
4. Squeeze out the lemon juice and pour it over the apple.
5. Mix all the ingredients, lightly salt and season with mayonnaise.

With sprats

Ingredients:

1. My Chinese cabbage leaves and cut into strips, then mix with Korean carrots.
2. Drain the water from the canned peas and add the whole jar.
3. Open a jar of sprats and add all the contents.
4. Mix all the ingredients, lightly salt, pepper and season with mayonnaise.
5. Add cooked crackers.
6. Mix everything again.
7. Serve immediately to the table so that the crackers do not get soggy.

How to apply?

Ready meal can be served in a large and beautiful salad bowl or laid out for each guest in separate bowls. Before serving, it is better to put the salad in the refrigerator for ten minutes so that it acquires even more refined taste. Beijing cabbage and Korean carrot salad turns out to be very tasty, satisfying and healthy.

These products are combined with many other ingredients, which gives the cook room for experimentation. The dish is perfect for lovers of spicy, as well as for those who want to lose weight or keep their figure in good shape.

Salad "Anastasia" has taken root in my family for a very long time. Once I cooked it for testing, but everyone appreciated the taste of the salad and asked to cook more. The Anastasia salad perfectly combines chicken meat with ham, Chinese cabbage, scrambled pancakes and Korean carrots. The dish is very interesting taste. Also, if desired, this salad is sprinkled with walnuts before serving, but this time it was cooked for guests and, as it turned out, there were dislikes of nuts, so I decided not to add nuts and sprinkled green onions on top.

Ingredients

To prepare the salad "Anastasia" with Beijing cabbage, we need:

boiled chicken fillet - 1 pc.;

ham - 150 g;

eggs - 2 pcs.;

Chinese cabbage - 250 g;

carrots in Korean - 150 g;

sunflower oil for frying;

mayonnaise - to taste;

pepper - to taste;

walnuts or green onions for serving

Cooking steps

Break the eggs well. Pour oil into a frying pan, heat well and pour eggs, cook scrambled pancake.

When the omelet has cooled, cut it into strips and add to the meat.

Chop Chinese cabbage, add to bowl. Add Korean carrots there.

Mix all ingredients, add mayonnaise, pepper.

Once again, mix the salad well. Place on a plate and sprinkle with chopped walnuts. It is better to roast nuts a little in a dry frying pan. Delicious salad "Anastasia" with Beijing cabbage is served immediately.

Bon appetit!

Salads with Beijing cabbage - cooking options.

Beijing cabbage is a relatively new vegetable for us. These light green elongated loose heads have only recently appeared in our stores.

In addition, Beijing cabbage is often mistakenly called a head lettuce.

Beijing cabbage is the most delicious raw. From fresh loose heads of cabbage they make great salads, and in tender crispy leaves of Beijing cabbage, as in lettuce leaves, you can wrap salads prepared from it or from other products.

In winter when the leaves are fresh white cabbage become rough for making salads, then tender Beijing cabbage will be a real salvation! Moreover, in principle, it is possible to prepare the same salads from it as from white cabbage.

Its eastern origin is manifested only in the fact that it is customary to add soy sauce to Chinese cabbage salads instead of salt.

In terms of calories, Chinese cabbage with its 16 kcal per 100 grams is a real champion - fewer calories, perhaps, only in water (in white cabbage - 18 kcal). It is also convenient that Beijing cabbage, unlike white cabbage, can be used completely, to the last centimeter.

The denser part can simply be cut a little smaller or grated, as it contains a lot of useful substances.

Dishes with Beijing cabbage have a more refined taste and a more pleasant aroma. The perfect complement salad dressing with Chinese cabbage is white pepper.

We offer you a variety of salads with Chinese cabbage. You can change and supplement any recipe to your liking, but the basis of all of them is Chinese cabbage.

The proportions of the ingredients of this salad are determined by the “by eye” method, but in any case it will be very tasty, because this salad includes: Beijing cabbage, hard-boiled eggs, boiled chicken, mozzarella cheese, you can also add croutons and sesame seeds. And all this luxury is seasoned with mayonnaise.

Chinese cabbage salad with crab sticks

In addition to these ingredients, you will also need boiled eggs and fresh cucumber, if you wish, you can add canned corn. The traditional dressing is mayonnaise.

Beijing cabbage with green onions seasoned with vegetable oil.

Optionally, you can add boiled eggs and any greens - dill, parsley, cilantro. And don't forget to add some soy sauce.

Beijing cabbage with nuts is a wonderful combination.

You can simply add peanuts or walnuts to the cabbage and season with vegetable oil and soy sauce. And in general, nuts can be added to any salad with Chinese cabbage.

Beijing cabbage with orange has a very delicate taste.

The orange is cut into slices. If you add green onions and corn, drizzle with soy sauce and season with vegetable oil, the taste will be even brighter.

Chinese cabbage with champignons

will take a little more time, since the mushrooms still need to be marinated.
For this, 100 g of thoroughly washed raw champignons cut into thin slices and pour marinade (marinade composition: 2 tablespoons of vinegar, 1 teaspoon of salt, 1 teaspoon of sugar, 2 tablespoons of vegetable oil). The onion is cut into thin rings, the tomatoes into thin circles, the cabbage is finely chopped, and then everything is laid out on a dish in layers: first a layer of Chinese cabbage, then onions and tomatoes, pickled mushrooms on top, then another layer of cabbage, and all this is poured with marinade from for mushrooms - no other dressing is required.

Classic Chinese cabbage and chicken salad.

Chicken can be boiled or smoked (smoked tastes better). Finely chop the cabbage, cut the chicken and fresh cucumber into cubes, ser - into small pieces, finely chop the dill, mix everything and season with mayonnaise.

You can use soy sauce instead of salt.

Chinese cabbage with shrimps.

Boil the shrimp, finely chop the cabbage, grate the cheese or cut it into small pieces, add the fresh cucumber diced and season with mayonnaise to taste.

Chinese cabbage with pineapples.

Mix finely chopped Chinese cabbage with pineapples, cut into small squares, raisins and ground cinnamon(do not overdo it!), season with low-fat mayonnaise or yogurt, mix well and put on a lettuce leaf or the same Beijing cabbage. Garnish with raisins and a pineapple ring on top.

Put in the refrigerator for an hour and a half.

If you add chicken and corn, you get another one classic salad, and if shrimp and/or crab sticks- also classic, but different.

Beijing cabbage with Korean carrots.

Chop Beijing cabbage, add Korean carrots to it (preferably not too spicy, otherwise it will clog the taste of the rest of the ingredients), canned corn, cheese and boiled chicken breast, cut into strips. Season with mayonnaise and mix.

You can add croutons if you like.

Chinese cabbage with bell pepper

looks very impressive if you take peppers of different colors. The taste will be richer if you add olives and corn.

Fill with mayonnaise.

Beijing cabbage with slightly salted fish is a rather unusual, but very tasty salad.

For half a head of cabbage, take about 150 g of any slightly salted fish: salmon, trout, salmon, chum salmon, add one jar (100 g) of olives or black olives, 2-3 eggs, 1 stalk of leek (optional), season with a mixture of mayonnaise and yogurt . The taste will be richer if you add a couple of drops of lemon juice.

100 g Chinese cabbage, 30 g mussels, 1 tbsp. canned corn, 1 tbsp. l. sour cream, 0.5 tsp soy sauce, 1 tbsp. vegetable oil, salt to taste. Cooking method: fry thoroughly washed mussels in vegetable oil for 2-3 minutes.

Mix chopped cabbage with corn and mussels, salt, season with soy sauce and sour cream and mix.

Chinese cabbage with ham:

cut cabbage, tomatoes and ham into medium cubes, add corn to them, salt and season with vegetable oil. Before serving, add croutons to the salad and mix thoroughly.

Beijing cabbage with squid.

Cut 300 g of squid, 2 fresh cucumbers, 2 fresh tomatoes, 300 g of Chinese cabbage, 3-4 sprigs of dill, salt, season olive oil and 1-2 tsp. lemon juice, mix, garnish with pomegranate seeds.

Beijing cabbage with peas.
Grate peeled carrots coarse grater; cut the onion into half rings or small cubes; shred the cabbage. Can be used canned peas or boil frozen peas in boiling water for 2 minutes.

Combine all salad ingredients, salt, season with vegetable oil and mix.

salad with chinese cabbage and korean carrot recipe

smoked chicken - 300 gr, Korean-style carrots - 300 gr, Beijing cabbage - 300 gr. mayonnaise - 200 gr, crackers - 30 gr. garlic - 1 clove

Salad with cabbage and Korean carrots. Ingredients: - Boiled ham - 350 g, - Chicken breast - 1 pc, - Beijing cabbage - 1 head, - Korean carrot - 250 g, - Egg - 4 pcs, - Mayonnaise - 150 g, - Walnuts.

Chinese cabbage
Korean carrot
canned corn
Chicken breast (smoked)
Hard cheese
Mayonnaise
Instructions:
Regarding the amount of ingredients, proceed from the fact that the basis of the salad is cabbage, and everything else, especially corn, is just additives. Having prepared once, you can easily determine which proportions are optimal for you.
1. Cut Chinese cabbage, add Korean carrots (it is better to use not too spicy so that it does not clog the rest of the ingredients), canned corn. Cut the cheese and chicken breast into strips, add to the cabbage.

Lubricate with mayonnaise and mix.

Beijing cabbage - 1 kg, carrots - 200 g, onion- 2 pcs, vegetable oil - 1/2 cup, lemon juice - 5-6 tbsp. spoons, sugar - 3-4 tbsp. spoons, salt - 1 tbsp. spoon, tomato paste- 1 tbsp. spoon, ground coriander - 1 teaspoon, suneli hops - 1 teaspoon

2. One of the most simplified versions of this salad is a mixture of cabbage, carrots and corn with mayonnaise. And the highlight of this option is white bread crackers, which are better to cook on your own, simply by frying the bread in a pan.

The main ingredients are smeared with mayonnaise and mixed, and crackers are used as a decoration.
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ham - 250 g, boiled chicken - 150 g, Korean-style carrots - 200 g, Chinese cabbage (small) - 1 pc, eggs - 3 pcs, walnuts - 1 handful. mayonnaise (to taste), wheat flour - 1 tbsp. l.

based on 2 servings, squid - 100 g, fresh cucumber - 100 g, fresh tomato - 80-100 g, Beijing cabbage - 100 g, dill - 3-4 sprigs, salt, lemon juice - 1-2 teaspoons, vegetable oil, pomegranate seeds for decoration

Beijing cabbage (200 g.), Korean carrots (100 g.), pickled cucumbers (1 pc.), salt(to taste), ground black pepper (to taste), mayonnaise (3 tablespoons)

Food. Salads July 19, 2012, 10:57 PrintReviews.

Salad with Beijing cabbage, Korean carrots, champignons and chicken fillet. Ingredients: 1/2 head of Beijing cabbage, 1.5 cups of Korean carrots, 0.5 kg fresh champignons, 1 PC

100 gr ham, 1/2 boiled chicken breast, 2 boiled eggs, 200 gr Chinese cabbage, 100 gr Korean-style carrots, 3 tbsp. spoons of mayonnaise

Even in ancient Rome, Chinese cabbage (second name) was credited with mass medicinal properties. And here is a salad of Chinese Carrots in Korean - 100 g. Chicken eggs- 2 pcs. Chopped walnuts - a handful; Light mayonnaise or sour cream - 100 g.

chinese cabbage ½ pcs. Korean-style carrots 200 g, canned corn ½ can, crab sticks 240 g, mayonnaise 3 tbsp. l. crackers 1 pack

Korean Chinese cabbage salad. This juicy, aromatic and slightly spicy salad you can serve both at the banquet table and for lunch or dinner (with meatballs or 1 tbsp Korean salad dressing; dry garlic (0.5 tsp); carrots (1 pc.).

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