Recipes salad with chinese cabbage and corn

Peking cabbage on store shelves appeared not so long ago and is still not included in the usual daily menu of most hostesses. Perhaps the fact is that its appearance — something between a leaf salad and ordinary cabbage — is confusing and makes it impossible to decide what to cook with it.

Experts advise to try Peking cabbage with no additives or with a small amount of sesame seeds, serve as a side dish to meat, or else make a salad on its basis. Which one The choice is yours.

New Year's salad with Chinese cabbage, corn and crab sticks

In fact, of course, no one argues that such a dish can be prepared only for the New Year, but because of the presence of corn and crab sticks, as well as pine nuts, the salad received a lasting winter association with most hostesses. It really looks elegant and goes well with champagne or dry white wine.

Salad with Chinese cabbage and corn

Composition:

  • Crab sticks - 200 g
  • Beijing cabbage - 200 g
  • Canned corn - 150 g
  • Mayonnaise - 50 ml
  • Chicken Egg - 2 pcs.
  • Salt - to taste
  • Parsley bunch - 1 pc.

Cooking:

  1. Remove the leaves from the cabbage head, rinse well and dry with paper towels. Dump the corn into a colander, strip the crab sticks and cut them into a not too long (4-5 cm) and very thin straw.
  2. Boil the eggs: put them in cold water and cook for 8 minutes exactly after boiling. After that, transfer the eggs to the bowl with cold water, wait until they cool down a bit - this move will make it easy to remove the shell. Cut the protein into slices, or skip the large side of the grater.
  3. Mix egg yolk with mayonnaise and salt, if desired, add your favorite spices here. Combine crab sticks, cabbage, corn and egg white in a large salad bowl, mix, season with mayonnaise-yolk mass. Top with a bunch of parsley, torn by hands.

Since the set of ingredients here is quite traditional, if you want to serve a dish on a festive table, think about its design. For example, lay out the main part of the salad - corn, crab sticks, Chinese cabbage - in the center of a slide, cut a boiled egg in half, remove the middle pieces and put mayonnaise (1 tbsp) in the form of blossoming flowers, using a pastry syringe squeeze it out of the box. parties. Finish decorating with parsley sprigs. But remember that this option of serving - portion, for a common salad bowl will not work.

Warm Chicken Salad

Salads of this kind are primarily attracted by their satiety, which is also caused by the serving temperature (as you know, the hot satiates much faster and better) and the presence of animal protein. If you make a side dish of cereal or add a little boiled small paste (for example, farfalle or penne) to the salad itself, it can become a full-fledged dinner, suitable even for those who are on a strict diet and count every calorie. However, in this case, it is desirable to replace the marinade with soy sauce.

Warm salad with Chinese cabbage, chicken and corn

Composition:

  • Chicken Breast - 200 g
  • Peking cabbage - 300 g
  • Onion - 1 pc.
  • A mixture of peppercorns - 1 tsp.
  • Canned corn grain - 180 g
  • Sesame seeds - 1 tbsp.
  • Honey - 2 tbsp.
  • Mustard liquid - 1 tsp.
  • Olive oil - 1 tsp.
  • Canned pineapple - 100 g
  • Hard cheese - 50 g

Cooking:

  1. Soak the chicken breast in cold water for 60 minutes, then remove the skin from it, remove all films and bones, rinse and dry with paper towels, then cut into several large pieces.
  2. Boil the water in a small saucepan, throw the peeled and peeled onion and peas in the pan. Boil for 10 min. over high heat, then put the chicken into the broth, and, reducing the power to medium, cook for 40-50 minutes. As soon as the meat is easily punctured with a fork and gets a uniform color (without pink blotches), remove it and disassemble it into fibers.
  3. In a deep frying pan, warm the olive oil, fry the sesame seeds on it (1-1.5 minutes on high heat), add the mustard and honey here, warm up and mix for 2-3 minutes. After that, throw pieces of chicken into the pan, reduce the heat to minimum, cover with a lid. It will take about 7-10 minutes. To the chicken fully absorbed the aroma and taste of the marinade.
  4. Tear off the sheets of Peking cabbage by hand, if necessary, slightly modify them with a knife so that there are no large pieces. Pineapples cut into cubes, discard the corn in a colander to glass the excess water.

Mix cabbage, pineapples, corn and hot chicken in a large bowl, pour the marinade from the pan, add the grated hard cheese. Stir and arrange in portions. Serve this salad should be immediately until it is cold.

Juicy cucumber salad

The highlight of this dish is ... salt. This is so familiar component of all recipes that we sometimes do not notice it, however, it is only necessary to add its special look to the cold vegetable dish, as it will play with new colors. To achieve the desired effect, you need sea salt, which is sold in the form of rather large granules that do not dissolve without exposure to high temperatures.

Juicy salad with Chinese cabbage, corn and cucumber

Composition:

  • Canned corn - 120 g
  • Fresh cucumber - 2 pcs.
  • Peking cabbage - 300 g
  • Sweet red pepper - 2 pcs.
  • Natural Yoghurt - 50 ml
  • Garlic cloves - 2 pcs.
  • Large salt sea - 1 tsp.

Cooking:

  1. Disassemble the cabbage into sheets, cut into very thin short strips across. Cucumber chop into thin circles, and each of them turn into small bars with a width of 0.5-1 cm. Do the same with the peppers.
  2. Grain corn dry in a colander, move to a large salad bowl. Throw in the rest of the ingredients (vegetables), mix them with each other, leave for 15-20 minutes.
  3. Combine natural yoghurt and sea salt in a small bowl, add chopped garlic cloves. Let the sauce stand for 10 minutes, then season it with the finished salad.

If you do not like the combination of yogurt and cucumbers, you can refuse the dressing and flavor the salad with lemon juice or soy sauce. To a specified amount of ingredients you will need juice of 1/2 lemon or 1 tbsp. soy sauce. In this case, garlic can be left, also connecting it with the selected option of filling.

-

Chinese style snack

Since Beijing cabbage is a frequent guest in the cuisine of the peoples of Asia, speaking of salads not based on it, one cannot overlook the oriental options with sweet and sour sauces and rather unusual combinations of ingredients. For example, tangerines, pomegranate, Chinese cabbage and egg. Refills in Asian cuisine are usually very light, do not change the color of the dish, so here the best option would be soy sauce.

Composition:

  • Peking cabbage - 300 g
  • Chicken Egg - 2 pcs.
  • Canned corn - 100 g
  • Mandarin sweet - 2 pcs.
  • Pomegranate - 1/4 pcs.
  • Fresh cucumber - 1 pc.
  • Soy sauce - for refueling
  • Salt - 1 tbsp.
  • Dill - for decoration

Cooking:

  1. Boil chicken eggs: put in boiling well-salted water, count 9 minutes. After that, transfer the eggs to cold water, remove in 1-2 minutes. and remove the shell. Take out the yolk - it will not be needed here, and cut the protein into strips.
  2. Wash the cucumber, remove the peel from it, and then cut into thin long sticks. Peking cabbage disassemble into sheets, chop in any way.
  3. Peel slices of tangerines, remove bones, divide the flesh with your hands into unequal slices. Add cabbage, cucumber, eggs.
  4. Pour the corn into a large salad bowl, spread the bulk of the salad on top, sprinkle with pomegranate seeds. Garnish with chopped dill, season with soy sauce.

Of course, dill is not present in Chinese cuisine, and cucumber is not a very frequent guest, but in this case it is a stylized dish, therefore it reserves the right to add ingredients familiar to our kitchen.

Vegetable mix with olives

This combination of ingredients ideally complements the pasta with parmesan and white sauce, or a slice of baked meat in herbs. Green leaves, red tomato blotches, an incredible aroma from herbs and olive oil - this salad is definitely worth trying.

Quick salad with Chinese cabbage, olives and cherry tomatoes

Composition:

  • Chinese cabbage - 250 g
  • Canned corn - 100 g
  • Cherry tomatoes - 5-6 pcs.
  • Fresh basil - bunch
  • Olive oil - 1 tbsp.
  • Green olives without stones - 100 g
  • Dill - bunch
  • Dried oregano ground - 1/2 tsp.
  • Ground black pepper - 1/2 tsp.
  • Sheet lettuce - bunch
  • Salt - to taste

Cooking:

  1. Wash the tomatoes, dry with paper towels, cut into halves with a transverse movement, if they are elongated. Combine olive oil, oregano, salt and black pepper in a small cup, rip the leaf of basil, rub it between your fingers and throw in the same place. Leave the dressing for 15 minutes.
  2. Disassemble the cabbage on the leaves, part of them put them in a salad bowl so as to repeat its rounded shape. From above on the same principle place the leaves of lettuce. Chop the rest of the cabbage with a knife, combine with basil leaves and corn kernels, add olives. Put the mixture in the center. Garnish with cherry tomato halves on top, season with sauce.

According to this scheme, it is possible to arrange both portion salad bowls, as well as large flat dishes where the garnish will be present: the main layer is cabbage and lettuce leaves, which have a hill of main components, fill it with sauce and decorate with tomatoes.

Variants of design and supply of finished salads

As for how you can unusually lay out the dish to make it a delight to the audience, some of the methods have already been discussed above with separate recipes. In general, there are several basic ideas that professionals generously share.

Variants of design and supply of finished salads

Variants of design and supply of finished salads

  • Since Beijing cabbage is similar in shape to its leaf salad, the same rules work for it: you can spread a green "plate" from it, on which the rest of the mixed and seasoned ingredients are placed. However, they can be placed both in the center and along the sheet.
  • The reverse method is only suitable for portioning: form a salad in the center of the plate, cover it with cabbage leaves so that you get a “hut”. On top of it can be placed a leaf of dill, basil, parsley, or bulk hill of nut kernels.
  • An alternative for batch serving: remove the whole core from the cabbage head, leaving it empty inside, but keeping the outer leaves. Put the head of cabbage on the plate, fill with prepared salad. If there are not enough heads for all guests, you can form a semicircular “boat” of large leaves.

Beijing cabbage is almost a universal ingredient: salads based on it can be absolutely any, so you get the opportunity every day to cook something new, but always very light and healthy.

Add a comment