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Salad with peking cabbage and pomegranate

Cooking recipes / Top Picks / Salads

7 servings
30 min

Beijing Chinese cabbage - 500 gr, Pomegranate - 300 gr, Parsley - 1 gr, Olive oil - 3 tbsp, Lemon juice - 1 tsp, Ground black pepper - to taste, Salt - to taste, Chicken fillet - 150 gr, Eggs - 1 pc.

Salad products. Mine, clean the garnet peels and partitions, carefully take out the grains. My lemon, cut the wedge. I have Beijing cabbage, parsley under running water. If you intend to put chicken meat and eggs (hard-boiled) in a salad, boil them before readiness and cool them. Peel the egg from the shell.

With the help of a sharp kitchen knife, shinkuy cabbage across with straws 5-6 millimeters thick, although you can be thinner than who loves it. Finely chop the parsley.

Cut chicken fillet into small cubes, cut the egg into several parts to decorate the salad.

We put Beijing cabbage in a deep bowl, sprinkle it slightly to taste with salt and very carefully, you can use special tongs, loosen it. After about 2-3 minutes, we send pomegranate grains, crushed parsley, a little black ground pepper and olive oil to it. Here we squeeze a teaspoon of lemon juice from a small lemon wedge, mix everything again until smooth.

Peking cabbage salad with pomegranate is served immediately after cooking at room temperature. It is not subject to long storage, so it is better to make it in small portions, such that you can eat right away. It is served in salad bowls or immediately in portions on plates as an addition to the first or second hot dishes of meat, poultry, fish and even game. Decorate the salad as you like.