Cucumber and Chinese Cabbage Salad
A refreshing salad that combines crisp textures and vibrant flavors, perfect for any meal.
Ingredients
Salad Base
- 1 small head Chinese cabbage, shredded
- 1 medium Cucumber, thinly sliced
- to taste Salt
- 1 Sweet red pepper, sliced
Dressing
- 3 tablespoons Thick yogurt
- 1 small spoon Sugar
- 1 small spoon Dried tomatoes, chopped
- 1 small spoon Italian herbs
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Mustard seeds
- 1 clove Garlic, minced
Cooking Ingredients
- 2 tablespoons Olive oil for cooking
- 1 small Onion, finely chopped
- to garnish Green onion, chopped
Instructions
Preparation
- In a large bowl, combine the shredded Chinese cabbage and thinly sliced cucumber.
- Sprinkle with salt to taste, then let the mixture sit for about 10 minutes.
Cooking
- In a small pan, heat olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
- Incorporate the sweet red pepper slices into the pan and cook for an additional 2-3 minutes.
Mixing
- In a separate bowl, mix together the thick yogurt, sugar, chopped dried tomatoes, Italian herbs, mustard seeds, apple cider vinegar, and minced garlic.
- Pour the yogurt mixture over the cabbage and cucumber, followed by the sautéed onion and red pepper. Gently toss until well combined.
Serving
- Garnish your salad with freshly chopped green onions before serving.
Notes
To enhance flavors, prepare the salad a few hours in advance. You can also experiment with variations such as adding grated carrots or bell peppers, and swapping yogurt for a dairy-free option.