Salad with Peking cabbage and pomegranate

Very tasty, tender sweet and sour vitamin salad will decorate the table! This salad can be safely recommended to those who have started a fight against excess weight, especially in the version without chicken meat. It is low in calories, but tasty and healthy, which is especially important in winter - it has a lot of vitamins. It is perfect for vegetarians and fasting. Those who have no problems with weight can afford to add boiled or baked chicken fillet, boiled eggs to its composition. This will certainly enrich the taste of the salad, but at the same time increase its caloric content. In both versions, the salad is good. Without chicken and eggs, it can serve as a great addition to meat dishes. In another, more high-calorie version, it can act as an independent dish. An important fact is that it is easy and fast to cook it. And it will also serve as a decoration for the festive table. Besides, his taste is simply delicious, even though it seems unusual at first! My whole family liked him, even the children. Try and enjoy!

mom of sweet tooth

Recipe author

Salad with Peking cabbage and pomegranate

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Composition / ingredients

servings:

Beijing Chinese cabbage

500

Garnet

300

Parsley

Olive oil

Lemon juice (freshly squeezed)

Ground black pepper

to taste

Salt

to taste

Chicken fillet (additional ingredient, boiled or baked)

150

Eggs (optional, for decoration)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 35 % 6 g

Carbohydrates 35 % 6 g

91 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Salad products. Wash, peel and peel the pomegranates, carefully take out the seeds. My lemon, I'll cut off a slice. I wash Peking cabbage and parsley under running water. If you intend to put chicken meat and eggs (hard-boiled) in a salad, pre-boil them until ready and cool. We peel the egg from the shell.
Step 2:
Using a sharp kitchen knife, chop the cabbage across with a straw 5-6 millimeters thick, although it can be thinner, as anyone likes. Finely chop the parsley.
Step 3:
Cut chicken fillet into small cubes, cut the egg into several pieces to decorate the salad.
Step 4:
Put the Peking cabbage in a deep bowl, lightly sprinkle it with salt to taste and very carefully, you can use special forceps to loosen it. After about 2-3 minutes, we send pomegranate seeds, chopped parsley, a little ground black pepper and olive oil to her. Here we squeeze a teaspoon of lemon juice from a small lemon slice, mix everything again until a homogeneous consistency.
Step 5:
Peking cabbage salad with pomegranate is served immediately after cooking at room temperature. It is not subject to long storage, so it is better to make it in small portions, such that you can eat immediately. It is served in salad bowls or immediately in portions on plates as an addition to the first or second hot dishes of meat, poultry, fish and even game. Decorate the salad at your discretion.