Favorite vegetable salad of Peking and sea kale: 13 cooking options

Almost every inhabitant of the earth has heard about the benefits of Beijing and Chinese cabbage: still, because these vegetables are popular all over the globe. And the amount of vitamins contained in one, that in another cabbage is just amazing!

It is difficult to find a place where a person at least once in his life has not tried a dish of these two types. In this article, we offer you several recipes for preparing delicious salads from these beautiful and healthy vegetables.

Benefit and harm

Both main components of this dish are incredibly useful and rich in various vitamins and trace elements.

For example, Chinese cabbage contains vitamins of groups A, B, C, PP, as well as antioxidants, promoting the removal of toxins from the body. Its marine counterpart is used in the treatment of many diseases:

• anemia;
• obesity;
• constipation;
• avitaminosis.

In addition, it improves memory, reduces cholesterol, lowers blood clots, helps to increase libido, helps fight stress, improves metabolism.

Also, it is a dietary dish: one portion of this salad contains an average of 98 calories. Of them - 1, 2 grams of protein, 9.7 grams of fat, 1, 5 grams of carbohydrates.

Watch a video about the benefits of Peking cabbage for the body:

Learn about the benefits and dangers of seaweed from the video:

With crab sticks

Option number 1

Required Products:

• 4 tablespoons kelp;
• 1 onion head;
• 100 grams of crab sticks or crab meat;
• 5-6 leaves peking;
• 2-3 tablespoons of peas;
• vegetable oil.

Cooking Instructions:

1. Grind sea kale. Onions cut into thin quarters of rings.
2. Crab sticks cut into cubes.
3. Chinese cabbage cut into thin plastics.
4. Mix all the ingredients, add the peas and seasonings. Add some oil.

Option number 2

Ingredients Required:

• 200 grams of crab sticks;
• 150 grams of kelp;
• tablespoon of lemon juice;
• tablespoon of vegetable oil;
• 2 medium cucumbers;
• several small sheets of Chinese cabbage.

How to cook:

1. Wash cucumbers, cut into small strips, salt, set aside for 15 minutes. After 15 minutes, drain the juice.
2. Crab sticks also cut into strips, mix with cucumbers.
3. Add sea kale.
4. Peel leaves with your hands into small pieces, mix with the rest of the vegetables. Sprinkle the salad with lemon juice and oil, salt.

With rice

First way

Required Products:

• 1 cup of boiled rice;
• 150 grams of kelp;
• 2-3 leaves of Chinese cabbage;
• vegetable oil;
• green pea;
• salt.

How to cook:

1. Boiled rice mixed with sea kale.
2. Peekinki leaves or chop with a knife, or tear your hands into small pieces.
3. Add town, salt, season with oil.

Second way

Ingredients Required:

• 200 grams of kelp;
• 2 eggs;
• mayonnaise;
• a glass of boiled rice;
• 2-4 leaves of Chinese cabbage.

How to cook:

1. Boil the eggs hard and grate a large grater.
2. Boil rice until fully cooked.
3. Mix eggs and rice, add sea kale. Stir again.
4. Finely chop peking.
5. Salt, mix, pour with mayonnaise.

With fish

Method number 1

Required components:

• 1 daikon;
• 50 grams of Chinese cabbage;
• 25 ml of olive oil;
• 200 grams of fillet of the sea language
• 100 grams of kelp;
• red ground pepper.

How to cook:

1. Rinse the fillet of nautical, dip into boiling water. Boil for 25 minutes.
2. After letting it cool, chop the fillets into small strips.
3. Daikon peel, then grate or chop finely.
4. Peking cabbage shred on a large grater.
5. Grind sea kale.
6. Mix all the ingredients, salt, pepper, season with oil.

Method number 2

Ingredients Required:

• 150 grams of boiled fillet of sole;
• 1 large tomato;
• 2-4 sheets of Chinese cabbage;
• 70 grams of kelp;
• 1 tablespoon butter;
• 1 tablespoon of lemon juice;
• ground paprika;
• salt pepper.

How to cook:

1. Boiled fish tongue chop into cubes, sprinkle with lemon juice.
2. Cut the tomato into slices, fry in butter, salt.
3. Sheets of Beijing cabbage wash, put on a plate.
4. Spread on the leaves sole, tomato, sea kale.
5. Season salad with spices.

With mushrooms

With honey agarics

• 2 medium cucumbers;
• 150 grams of pickled mushrooms;
• 150 grams of kelp;
• 1-2 cloves of garlic;
• small forks pekingki;
• 1 tablespoon soy sauce;
• 1 tablespoon sesame oil.

How to cook:

1. Wash the Peking cabbage, separate some leaves, put them on a dish.
2. Peel and chop the garlic.
3. Cucumbers, cut into thin strips, mix with mushrooms and sea kale.
4. Add soy sauce and garlic.
5. Put the salad in a plate with leaves.

With preservation

Required components:

• 250 grams of kelp;
• 200 grams of peking;
• 1 can of any canned mushrooms;
• 1 carrot;
• 1 onion head;
• mayonnaise or vegetable oil;
• 1 tablespoon of sugar;
• 1 tablespoon of vinegar;
• ground black pepper, salt.

How to cook:

1. Flip the sea cabbage into a colander to drain all the liquid from it.
2. Peel carrots, dry, chop on a special grater for Korean carrots.
3. Wash onion, cut into half rings.
4. Stir onions, carrots, cabbage. Season with sugar, add a little vinegar. Wait 15-20 minutes, add mushrooms, season.

With onion

With Korean carrots and pink salmon

Required components:

• 250 grams of kelp with carrots in Korean;
• 1 medium onion;
• 1 small carrot;
• 300 grams of Chinese cabbage;
• 1 fresh cucumber;
• 300 grams of rice;
• 240 grams of pink salmon;
• 4 chicken eggs;
• mayonnaise.

Korean carrots for cooking this salad can be bought in the store ready.

Recipe:

1. Peel the carrots, wipe through a large grater.
2. Chop onions randomly, combine with carrot.
3. Add kelp with Korean carrots.
4. Pekenku chop small plastics.
5. Peel the cucumber, remove the tails and cut into strips.
6. Eggs cut into cubes, also cut and pink salmon.
7. Add rice, combine the ingredients, fill with mayonnaise.

With parsley and egg

Ingredients Required:

• 1 boiled egg;
• 1 small onion;
• 100 grams of kelp;
• 100 grams of Chinese;
• 4-5 sprigs of parsley;
• olive oil.

Cooking method:

1. Onions cut into thin rings.
2. Boiled egg arbitrarily chop.
3. Pekingka finely shred.
4. Connect the components, mix, fill with oil. Garnish with parsley sprigs.

With eggs

Recipe number 1

Required Products:

• 3 boiled chicken eggs;
• 1 bunch of green onions;
• 1 regular onion;
• 300 grams of kelp;
• 2 tablespoons of any vegetable oil;
• a few leaves pekingki.

Cooking Instructions:

1. Eggs pass through a large grater.
2. Chop onion feathers with a knife.
3. Shred Chinese cabbage, mix with eggs and onions.
4. Ordinary onions chop half-rings.
5. Add shredded kelp.
6. Season with salt and oil.

Video-recipe for the preparation of salad of two types of cabbage with the addition of eggs:

Recipe number 2

Required Products:

• 200 grams of crab sticks;
• 3 eggs;
• 2 tablespoons of mayonnaise;
• 1 onion trick;
• 1 can of corn;
• 250 grams of seaweed;
• 200 grams pekingki.

Cooking method:

1. Crab sticks cut first across, then into half rings.
2. Eggs chop arbitrary cubes.
3. Pekinki leaves cut into thin bars or skip through a large grater.
4. Remove the sea kale from the liquid, remove it from the jar and chop.
5. Crumble onion to your taste.
6. Combine products, pour with mayonnaise, add salt to taste.

Quick cooking

Required Products:

• 200 grams of seaweed;
• 200 grams of Chinese;
• 50 grams of mayonnaise;
• salt, black pepper or other seasonings to your taste.

Cooking Instructions:

1. Put sea cabbage into a salad bowl.
2. Add finely chopped bake.
3. Add seasonings to your own taste, mix thoroughly.
4. Season with mayonnaise.

How to file?

There are many ways to serve this dish.: you can decorate it with sprigs of greenery, grains of peas and corn, put it in fancy shapes and even inscriptions, dedicated to a certain celebration!

Some options involve laying the dish on the leaves of greens, building a casserole, and laying out large-chopped vegetables (for example, slices of tomatoes and cucumbers) around the salad.

As you can see, there are an incredible amount of Chinese and sea kale salad recipes. Be sure to try each of our recipes, we are sure - you will like them!

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