Salad with Peking cabbage cucumber and pepper

Bright not only in appearance, but also in taste! Salad with Peking cabbage, cucumber and bell pepper Made from vegetables and herbs alone, salad of Peking cabbage and cucumbers with pepper contains a lot of vitamins and nutrients. Avocado and arugula add creaminess and sharpness.
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Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 67 % 10 g
Carbohydrates 27 % 4 g
108 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min
  1. Step 1:

    Step 1.

    How to make a salad with Peking cabbage cucumber and pepper? Prepare the products for him. The number of products can vary, depending on your taste. If you like cucumbers, add another one, tomatoes - take a larger amount, do not tolerate any vegetables - exclude them altogether. You can add some more greens or a green salad. Pre-wash and dry the vegetables.

  2. Step 2:

    Step 2.

    Remove the top leaves from the cabbage and rinse the head under cool water. Do not wet it too much - Chinese cabbage is very loose, and water will remain between the leaves. Or disassemble it into individual leaves and first rinse and then dry them. Excess moisture in the salad is not needed. Cut the cabbage into long strips.

  3. Step 3:

    Step 3.

    Cut the cucumber into rings. If the cucumber has a thick peel, then cut it off.

  4. Step 4:

    Step 4.

    Cut the pepper, remove the seeds. Cut into small pieces.

  5. Step 5:

    Step 5.

    Cut the avocado, peel it. Cut into pieces the same as pepper. The same cut always looks nice.

  6. Step 6:

    Step 6.

    Cut tomatoes into quarters.

  7. Step 7:

    Step 7.

    Bow - half rings.

  8. Step 8:

    Step 8.

    Put all the ingredients for the salad in a bowl, add a handful of clean and dry arugula. Add salt to the salad to taste.

  9. Step 9:

    Step 9.

    Mix olive oil and lemon juice for dressing. Choose the oil of the highest quality, first pressed. It is the most healthy and delicious. If there is no olive oil, take the usual vegetable oil.

  10. Step 10:

    Step 10.

    Add the dressing to the salad, mix. Immediately serve it on the table. After standing, the vegetables will let the juice, and the salad will lose its attractive appearance and taste.

I really like green salads. It is with a large number of components and with such a dressing. I often add honey and mustard to it. Salad can replace dinner or become a fresh side dish for meat or chicken. This salad is not stored, it is better to eat it immediately after cooking.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Fresh cucumbers - 15   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Avocado - 208   kcal/100g
  • Chinese cabbage - 16   kcal/100g
  • Salt - 0   kcal/100g
  • Lemon juice - 16   kcal/100g
  • Olive oil - 913   kcal/100g
  • Arugula - 25   kcal/100g
  • Cherry tomatoes - 15   kcal/100g

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