Airy Chinese Cabbage Swan Down Salad

Delicious, tender and light, will decorate any table! The Swan Down salad with Chinese cabbage has an original and poetic name that fully conveys its essence and consistency: it turns out airy and soft like fluff. Everyone is sure to love this dish!
cook time: 1h 30 min
Gavin Tanner
Airy Chinese Cabbage Swan Down Salad

Nutrition Facts (per serving)

148
Calories
8g
Fat
7g
Carbs
11g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Ground black pepper to taste
Eggs 2 pc
Potato 2 pc
Hard cheese 80 g
Mayonnaise 50 g
Chicken fillet 250 g
Chinese cabbage 100 g

Recipe instructions

Step 1

Step 1
How to make Swan Down salad with Chinese cabbage? Prepare all the necessary ingredients. First boil the chicken fillet in salted water. Boil the eggs hard. Boil the potatoes until tender in their skins, then cool.

Step 2

Step 2
Separate the chilled chicken fillet into fibers so that they resemble swan feathers.

Step 3

Step 3
Wash the Chinese cabbage and dry thoroughly. Cut the head of cabbage into thin strips. Start cutting from the tips of the leaves, moving towards the stalk. It is better not to touch the densest and toughest white parts of the sheet. We only need the leaves themselves without the white stem. It is most convenient to cut a head of cabbage without disassembling it into individual leaves.

Step 4

Step 4
To avoid crushing the layers when brushing them with mayonnaise using a spoon, I recommend putting the mayonnaise into a pastry bag (or a regular plastic bag) and cutting off the small tip of the bag. Apply mayonnaise to layers with a thin mesh. This will ensure even application of mayonnaise and keep the layers airy. It is better to use olive mayonnaise or with avocado juice — it is milder in taste than Provencal.

Step 5

Step 5
Peel the potatoes and grate them on a medium grater directly onto the dish. You can grate all the ingredients separately into different dishes and then just lay them out in layers, but there is a chance of crushing the layers with your hands. Therefore, I prefer to grate the layers directly onto each other. A medium grater is more suitable for this salad than a large one, because the finer the ingredients are grated, the softer and more tender the salad will be, and this is exactly the effect we need.

Step 6

Step 6
Make a mesh of mayonnaise on top of the potatoes.

Step 7

Step 7
Place chicken fillet fibers on top and also pour mayonnaise over them. Each layer except the last two can be salted and peppered to taste, but I usually do not add spices to salads with mayonnaise.

Step 8

Step 8
Grate the eggs on top and pour mayonnaise from a pastry bag over them.

Step 9

Step 9
In the same way, grate the cheese with the next layer and make a mesh from the remaining mayonnaise.

Step 10

Step 10
Sprinkle the salad with Chinese cabbage. Place the salad in the refrigerator for 1 hour to soak, after which you can serve. Bon appetit!

Additional rubrics

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