Peking cabbage salad with cucumber and egg

4 servings
20 min

how to make a Peking cabbage salad with cucumber and egg? Boil the eggs first. To do this, fill them with cold water and put them on the heat. Bring to a boil and cook in boiling water, over a medium heat for 5-7 minutes. Then drain the hot water and pour cold water over the eggs. Leave them to cool.

For the salad, grab fresh Beijing cabbage. Remove the upper, weathered sheets from it and slash it thinly.

Wash the cucumber, remove the tails and dice it.

In a salad bowl, combine the sliced cucumbers with the Peking kale. Clean the cooled eggs from the shell, cut and add to the bowl to the salad.

Rinse the feathers of spring onions in running water and soak a little with a paper towel to remove excess moisture. Chop the spring onions and add them to the salad.

Season the salad with a little mayonnaise and mix well. Let the salad sit in the fridge a little to cool down. Transfer the salad to a salad bowl before serving. Enjoy your meal!