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Carbonate salad

Cooking recipes / Top Picks / Salads

6 servings
15 min

Beijing Chinese cabbage - 200 gr, Pork - 200 gr, Cucumbers - 130 gr, Green peas - 70 gr, Salt - to taste, Mayonnaise - 3 tbsp, Parsley - to taste

At the head of Peking cabbage, you need to remove the first few leaves if they are piled. We will use only the freshest leaves. I strongly recommend that you carefully review each leaflet for insects. It happens that they hide in the most inaccessible places. Wash the lettuce leaves and shake from the water. Finely shred.

Wash the cucumbers and cut into half rings. If desired, you can first peel the skin. This is especially true in the case of using winter greenhouse cucumbers.

Release the can of canned peas from the so-called aquafaba - the liquid from under it. By the way, you can not pour aquafaba, but cook a wonderful lean mayonnaise on its basis!

Cut the carbonade first into slices of medium thickness, and then chop with a small cube. If the fat layer is previously removed from the carbonate, then the calorie content of the finished salad can be significantly reduced.

Transfer the salad to a serving dish, salt to taste and season with mayonnaise. Mix all the ingredients and garnish with fresh parsley or dill greens to suit your taste.