Chinese cabbage salad corn eggs

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make a salad from Chinese cabbage, corn and eggs? Prepare your food. Open the can of canned corn and place the kernels in a sieve to drain excess liquid. Boil the egg first and cool.

2. STEP 2

   

   Remove the top, limp and spoiled leaves of Chinese cabbage, then rinse the forks with water. Chop the cabbage into thin strips. You can cut the whole head of cabbage at once, or you can divide it into leaves and cut them. I prefer to add the top, green (or yellow, like mine) part of the cabbage to the salad because it is softer and tastier.

3. STEP 3

   

   Wash the cucumber, dry it, trim the ends. Be sure to try it before cooking to see if it is bitter - such a fruit will spoil the salad with its taste. First cut the cucumber lengthwise into slices and then crosswise into thin strips.

4. STEP 4

   

   How to hard boil an egg? To prevent it from cracking during cooking, place the egg in cold water and cook over low heat. Boil the egg for 9 minutes after boiling, then add cold water and cool. The shell will be better cleaned from a sharp temperature change. Also cut the peeled egg into strips.

5. STEP 5

   

   Wash the greens, dry well with a paper towel and finely chop with a knife. I used parsley, but any kind you like or have on hand will do.

6. STEP 6

   

   Place all the ingredients in a deep salad bowl, add corn there. Salt and pepper to taste.

7. STEP 7

   

   Add sour cream to the salad bowl. Mix it well. Serve immediately - a dressed salad of fresh vegetables does not sit for a long time, as the vegetables release juice, which affects the taste and appearance of the dish. If you are preparing it in advance, then put the salad in the refrigerator until serving without dressing, and add sour cream immediately before eating. Bon appetit!

Comments on the recipe

Natalia M

13.08.2023

4.9

The Chinese cabbage, corn and eggs salad came in very handy when I needed to prepare something light for dinner. It’s simple, quick to prepare, and a real pleasure) I cut the Chinese cabbage into strips halfway through, and then took it apart into leaves and cut off the soft parts. I didn’t use hard veins, they are too hard in my opinion. I cut the cucumbers and eggs into long strips for harmony) The combination of juicy vegetables and herbs, the delicate structure of boiled eggs and sweet corn is very successful. And sour cream combined it all and turned it into a very tasty salad. Excellent option for dinner.