Refreshing Chinese Cabbage and Cucumber Salad with Egg

Light, spring, simple and very tasty — for any dish. In our family, Chinese cabbage salad with cucumber and egg is very popular. And all because such cabbage is tastier and softer than white cabbage, and if you replace mayonnaise with sour cream or yogurt, then salads based on it turn out to be very light. Try it!
cook time: 20 min
Lucas Halstead
Refreshing Chinese Cabbage and Cucumber Salad with Egg

Nutrition Facts (per serving)

82
Calories
6g
Fat
3g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Eggs 3 pc
Green onions 50 g
Mayonnaise 30 g
cucumbers 1 pc
Chinese cabbage 300 g

Recipe instructions

Step 1

Step 1
how to make Chinese cabbage salad with cucumber and egg? First of all, boil the eggs. To do this, fill them with cold water and put on fire. Bring to a boil and cook in boiling water over medium heat for 5-7 minutes. Then drain the hot water and pour cold water over the eggs. Leave them to cool.

Step 2

Step 2
For the salad, take fresh Chinese cabbage. Remove the top, weathered leaves from it and chop it finely.

Step 3

Step 3
Wash the cucumber, remove the stems and cut it into cubes.

Step 4

Step 4
In a salad bowl, combine chopped cucumbers with Chinese cabbage. Peel the cooled eggs, cut them and add them to the salad bowl.

Step 5

Step 5
Rinse the green onion feathers in running water and pat lightly with a paper towel to remove excess moisture. Chop the green onions and add them to the salad.

Step 6

Step 6
Season the salad with a small amount of mayonnaise and mix well. Let the salad sit in the refrigerator for a while to cool. Before serving, transfer the salad to a salad bowl. Bon appetit!

Additional rubrics

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