avg —
Chinese Cabbage Salad with Cucumber and Egg
Instructions
I boil the eggs hard for 10 minutes after the water comes to the boil, then cool them in iced water so they peel easily. I peel them and cut them into thin strips (0.5 cm wide) with a sharp knife. Cutting them this way looks attractive – the strips of white and yolk are nicely interspersed through the salad.
I remove the wilted outer leaves from the Chinese cabbage, wash it thoroughly under cold water and pat it dry with paper towels. Wet cabbage will thin the dressing and make the salad watery, so drying it is essential. I cut the cabbage into small strips 3–5 mm wide.
I wash the fresh cucumber and cut it into thin matchsticks 3–4 mm wide. Matchsticks look nicer than dice and wrap around the cabbage strips better. If the cucumber is large and overripe with a thick skin, it is better to peel it first. For a seedy cucumber, remove the central part with the seeds.
I rinse the green onion under cold water, pat it dry and cut it into small rings 2–3 mm wide. I combine all the chopped ingredients in a large bowl: cabbage, cucumber, eggs and green onion. I dress it with mayonnaise and season with salt and pepper to taste. I mix it gently with a silicone spatula.
The Chinese cabbage salad with cucumber and egg is ready! I serve it immediately, chilled – Chinese cabbage loses its crunch quickly during storage. For a festive presentation I garnish it with a sprig of fresh herbs or toasted sunflower seeds for a contrast in texture.
Tips
- 1
For a lighter, diet-friendly version, replace the mayonnaise with natural Greek yogurt or 15% sour cream – this cuts the calories by two to three times.
- 2
The green onion can be swapped for fresh dill, parsley, coriander or rocket – each herb gives the salad its own character.
- 3
Cut the cucumber into thin matchsticks rather than dice – the salad looks more attractive that way. I use the same approach for my salad with Chinese cabbage and crab sticks.
- 4
Serve the salad straight after assembling – Chinese cabbage quickly gives up its juice once it meets the dressing and loses its crunch.
FAQ
Can I make the salad without mayonnaise? +
Yes, dress it with 20% sour cream (a lighter, tangy flavour), Greek yogurt (a diet-friendly version), olive oil with lemon juice (a Mediterranean accent) or a mix of sour cream and mustard (a piquant version). Each dressing gives its own character: mayonnaise is rich, sour cream is fresh, yogurt is light and oil keeps the calories to a minimum. For a healthy-eating version, use a mix of yogurt with lemon juice and a pinch of mustard – the perfect wholesome substitute for mayonnaise.
What can I add to the salad for variety? +
Classic additions include radish (a sharp crunch), bell pepper (a sweet accent and colour), canned sweetcorn (sweetness), avocado (creaminess), boiled chicken (protein to make it filling), and brynza or feta (a salty, Greek-style accent). You can add pine nuts or sunflower seeds for a crunchy contrast. Each addition broadens the possibilities of this basic salad. Experiment depending on what you have in the fridge.
How should I store the finished salad? +
It is best to eat the salad straight after assembling – during storage the Chinese cabbage softens quickly and gives up its juice, losing its crunch. If you do need to keep it, do not dress all of it at once, only the portion you are about to eat. The remaining ingredients can be stored separately in a sealed container for up to 24 hours. A dressed salad keeps in the fridge for 4–6 hours at most, after which it becomes watery and unappetising.
Which Chinese cabbage should I choose? +
Choose fresh Chinese cabbage with firm, bright green leaves and no wilted or dark patches. The head should be dense, heavy for its size and an even, elongated shape. Heads that are too small (under 500 g) may be bitter – they are not ripe enough. Heads that are too large (over 2 kg) sometimes have a tough central part. The ideal size is 700–1200 g. The cut at the base should be white, not yellowish.
- Comment
or post as a guest
Be the first to comment.
