Want a juicy, crunchy and low-calorie salad? Make it with Chinese cabbage with cucumbers and tomatoes. I like this salad because it can be served with absolutely any meat - boiled, baked or fried, and it goes well with each of them to taste. But as a side dish, boiled or fried potatoes are good, but I like to combine it with mashed potatoes.
Ingredients:
Tomato - 200 g
Cucumber - 200 g
Peking cabbage - 200 g
Sour cream or yogurt - 2 tablespoons
Sea salt - to taste
Ch.m. pepper - taste
How to cook:
We will prepare all the necessary products according to the list. Disassemble the Chinese cabbage into leaves, rinse each separately under running water, sometimes there is a lot of sand inside the fork.
Then wash the tomatoes and cucumbers. Pat all vegetables dry with paper towels.
Chop the cabbage to the desired thickness. Do not forget about the white fibrous part, it is in it that all the useful substances that help our digestion are contained. Place the cabbage in a deep bowl, which can be used to stir the salad later.
Cut the cucumber into cubes, strips or halves - whichever you prefer. Add the chopped vegetable to the cabbage.
It is better to cut the tomatoes into cubes, so they will quickly make the salad juicy, but this is not important. Add chopped tomatoes to the rest of the vegetables in a bowl.
Now the dish needs to be salted and pepper to taste, seasoned with low-fat sour cream or natural yogurt without additives. Two tablespoons full will be sufficient.
Mix thoroughly and let stand for just a few minutes, the cucumbers and tomatoes will let the juice out and the dish will become tastier, juicier.
Divide the Chinese cabbage, cucumber and tomato salad into portions and serve as a snack or to complement your main course.
Sometimes I add some green onions to this salad, it makes it a little different in taste. Try both options and pick the one you like best.
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