Salad of Chinese cabbage, cucumbers and tomatoes

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make a salad of Chinese cabbage, cucumbers and tomatoes? Prepare the necessary products. It is best to take the “top” of Chinese cabbage, the most tender and delicate part of the head of cabbage. Very interesting flavor combinations are obtained if you use unusual vegetable oils. The ideal all-purpose option is extra virgin olive oil. But you can also try sesame, mustard, pumpkin or flaxseed oil.

2. STEP 2

   

   Finely chop the Chinese cabbage. Place the shredded cabbage in a large, spacious bowl for easy mixing.

3. STEP 3

   

   Wash the fresh cucumber and cut off the ends. Cut the cucumber into small slices and add to the bowl with the Chinese cabbage. If the skin of the cucumber is hard or bitter, it is better to cut it off.

4. STEP 4

   

   Wash fresh tomatoes thoroughly and cut into small slices. Remove the place where the stalk is attached. Add crushed tomatoes to a common salad bowl. Rinse fresh dill, shake off the water, chop finely and add to the salad.

5. STEP 5

   

   All that remains is to season the salad with aromatic vegetable oil, add a little salt and ground black pepper. In addition to vegetable oil, you can season the salad with a small amount of lemon juice or wine vinegar and add a pinch of sugar. The taste of the salad will become even brighter and richer. Gently stir the dish and serve immediately, transferring it to a beautiful salad bowl. Bon appetit!

Comments on the recipe

Fedorovna

13.11.2023

5

This salad of Chinese cabbage and cucumbers can be supplemented with ingredients. For example, I know an option with avocado, tomatoes and cucumbers.

Corason

13.11.2023

4.5

I decided to make a salad of Chinese cabbage, cucumbers and tomatoes according to this recipe and was very pleased. The simple and accessible salad is very bright and tasty. This salad was easy to prepare. Following the steps of the recipe, everything turned out quickly and easily. I didn’t have dill at this moment, so I replaced it with parsley. And I added onions, cut into half rings. Thanks to the author for the great tips! Instead of regular sunflower oil, I added linseed oil, as well as a spoonful of wine vinegar and a pinch of granulated sugar, and sprinkled the salad with black sesame seeds before serving. This is MEGA delicious!!! The vegetable salad looks ordinary, but the taste is incredibly bright and aromatic. Juicy vegetables from the greenhouse go perfectly with crispy cabbage, and the dressing is simply mind-blowing. The taste is very rich! It’s impossible to put down! The result is a healthy salad that goes well with meat dishes or just a slice of bread. Now I’ll season my salads with more than just vegetable oil) Thank you!

ELENA1961

13.11.2023

4.9

Cucumbers, cabbage, tomatoes - it seems like a common set of products. But when it’s the end of December outside, fresh vegetables are perceived as something special. There is no point in describing the taste of the salad; everyone is familiar with it, but I found it a little bland. I read in the comments that some housewives added onions, but I used balsamic vinegar, and it made the taste more balanced. Thanks for the recipe, MariaS.