Dissolve salt in cold boiled water. Take ordinary, table salt, coarse or finely ground; iodized will not work. Cut the cabbage lengthwise and place in water. To prevent the Peking from floating, put a plate on top, and oppression on it. Leave for 8-10 hours (you don't need to put it in the refrigerator). It is very convenient to do this at night, and in the morning follow the next steps for preparation. Thanks to this procedure tough leaves soften, slightly salted.

Peel and chop the garlic. Can be crushed with a press.


Grate carrots coarsely and mix with garlic. If there is no special grater for Korean carrots, take an ordinary one, this will not affect the final taste.


After several hours, the cabbage should be removed from the brine, squeezed and cut into squares. Compared to white cabbage, Peking is a more economical product, because it has a small stump and we cut the leaves almost to the very end.


Mix a Chinese vegetable with carrots and garlic.


Make a dressing with oil, vinegar, sugar and spices. Mix all the components, stir the sugar until the crystals dissolve. It is advisable to take brown sugar, and apple cider vinegar, or replace it with lemon juice (citric acid dissolved in water).


Pour the dressing over the salad and add the soy sauce. Mix everything evenly. Soy sauce comes in a variety of flavors, but I usually go for the classic one.


Cover the vegetable and spice mixture with a saucer and place the oppression on top. Put the bowl in the refrigerator for a day.


The treat is ready, garnish with a sprig of herbs and serve. The brine formed after pickling can be drained or consumed with it.

I love all kinds of salads and snacks based on Korean carrots. Moreover, it is not necessary to use ready-made Korean carrots - it is quite possible to cook it in the process itself. This is the case with the salad with the addition of Chinese cabbage. Thin strips of carrots, mixed with spices and herbs, become ready in just half an hour after cooking. Well, the delicate leaves of Peking cabbage will be saturated with the marinade even faster.

For a delicious Chinese cabbage and Korean carrot salad, prepare the following ingredients.

The color of Chinese cabbage leaves can range from bright green to pale yellow, depending on how long ago the crop was harvested.

Wash the Peking leaves and pat dry with a towel. You only need to use the soft yellow (or green) part of the leaf. The central white part is often very hard, so it is best not to use it. Chop the delicate leaves into thin strips and transfer to a salad bowl.

Wash and peel the carrots. It is better to grate it using a special grater for cooking vegetables in Korean, or you can use a regular grater. Transfer the carrot strips to the salad bowl, where the chopped cabbage is already lying. It is advisable to gently mash the carrots, they can be in a separate bowl.

Add salt and sugar to a bowl. If the carrots are very sweet, you can reduce the amount of sugar.

Peel the garlic cloves, chop them finely or chop them using a special press. Send garlic to a salad bowl, add ground spices there - coriander and black pepper. You can also add fenugreek, paprika, utskho-suneli.

Pour neutral-tasting, odorless vegetable oil into a bowl, and add natural apple cider vinegar. Mix everything well. Cover the bowl with a lid, send to a cold place for half an hour or an hour.

Stir the Peking cabbage and Korean carrot salad once more before serving. Ideal with meat, fish or a side dish.

Or you can simply "crunch" a healthy salad with a slice of bread or crackers.

The salad will be more delicious on the second day, when the taste of spices is revealed to the maximum with the help of vegetable oil. Bon Appetit!

Korean carrots can be more than just a snack on their own. It is a great ingredient in salad. In combination with Chinese cabbage, it turns out successful and Korean carrots, quite bright and saturated with useful elements. And these products are very affordable and can be found in every store.

This dish is perfect for those who get tired at work. This kind of energizes, gives new sensations from everyday products, and the presence of beef in the composition adds satiety.

For a salad with Chinese cabbage with carrots you need:

• 0.5 head of Chinese cabbage;
• 150 grams of Korean carrots;
• 60 ml freshly squeezed pomegranate juice;
• 220 grams of boiled beef;
• 2 cucumbers;
• 15 ml of sunflower oil;
• Spices;
• Sesame.

Peking cabbage and Korean carrot salad:

1. Disassemble the cabbage into sheets and wash them. Dry with paper towels. Chop into strips.
2. Cut the carrots into convenient pieces. If it is not there, you need to wash the usual carrots, free them from the skin, grate coarsely (you can also use a special Korean carrot grater). Then marinate for several hours in vinegar, spices, garlic, you can add chili. The marinade is then drained.
3. Boiled meat should be cut into cubes or cubes, and lightly fry in a pan, adding a little vegetable oil.
4. Wash the cucumbers, check for bitterness, if any, peel. Then cut into thin half rings.
5. Combine the above ingredients in one bowl.
6. Pour pomegranate juice and oil into a separate bowl, add spices as desired and mix thoroughly.
7. Dry the sesame seeds a little, it is better to do it in a dry frying pan.
8. Pour the salad with the resulting dressing and sprinkle with sesame seeds on top.

Tip: you can use pomegranate seeds instead of pomegranate juice. They just like sesame seeds, you just need to sprinkle the salad on top. Half a grenade is enough. Choose fresh, juicy, ripe fruit. The stalk should be dry, the fruit itself should be heavy. And as a dressing, you can take a little olive or any other oil.

Peking cabbage and Korean carrot salad

Ingredient List:

• 0.5 medium head of Chinese cabbage;
• 0.5 kg of shrimp;
• 1 jar canned pineapple
• 230 grams of red fish (trout will be the most tender);
• 1 medium cucumber;
• 130 grams of hard cheese;
• 100 grams of Korean carrots;
• Lemon juice;
• Greens;
• 1 small pack of mayonnaise

Chinese cabbage salad with carrots:

1. Disassemble the cabbage into leaves, wash them. Then tear with your hands to the desired size.
2. Wash the cucumber, check for bitterness. If there is one, cut off the skin and use only the pulp, cut into small cubes.
3. Cut the fish into thin slices.
4. Grate the cheese.
5. Korean-style carrots, if necessary, cut into a convenient size.
6. Open a jar of pineapples and drain the syrup. Cut the pulp into small pieces. If fresh pineapple is used, the skin should be skinned, cored and then diced. Choose fresh, juicy fruit, and also keep in mind that it will be less sweet than canned.
7. Boil the shrimps in water with salt. Clean.
8. Mix all of the above ingredients. Season them with citrus juice and mayonnaise. Top with cucumbers and shrimps.

Tip: If you've never cooked shrimp before, then don't worry, even a beginner can handle it. Boil the water and add salt and laurel leaf there. For a more interesting taste, you can add a quarter of a lemon with the zest, as well as one sprig of rosemary. The shrimp will cook for a maximum of 4 minutes. Next, you need to drain the water and wait until it cools down. Then remove the head with twisting movements. Grab one side of the legs and pull off the shell. After that, you need to make a small incision on the bottom of the abdomen and pull out the intestine. Ready!
If you use shrimp for presentation, you can leave tails for them. This will make them look neater. The shrimp themselves can be replaced with crayfish tails.

Peking cabbage and carrot salad

Not everyone loves eggplants, but even children will be interested in them after this salad - it's so delicious. Plus, this product isn't often used, so it's time to add some variety to your meals and cook.

Ingredient List:

• 3 eggplants;
• 1 medium head of Chinese cabbage;
• 2 medium cucumbers;
• 320 grams of Korean carrots;
• 45 ml of sunflower oil;
• Greens;
• 1 small pack of mayonnaise;
• Spices.

Salad preparation:

1. Disassemble the cabbage into leaves, wash them. Dry with paper towels. Cut into small pieces.
2. Wash the cucumbers, cut off the ends, cut arbitrarily.
3. Wash the eggplants, dry them with paper towels. Peel, cut into slices and sprinkle with salt on top. After a few minutes, rinse the salt under running water. Wipe off moisture again with a towel. Fry in sunflower oil, spreading the finished eggplant on a napkin to remove excess oil.
4. Prepare the dish in which you will serve the salad.
5. Place the first layer of Chinese cabbage leaves. Apply mayonnaise.
6. Then mix all the ingredients.
7. Let the salad brew for at least 2 hours in a cool place.
8. Rinse greens and chop finely. Sprinkle on top before serving.

Tip: The dish tastes better if you use homemade mayonnaise. It's that simple! From the products you will need: an egg, salt and sugar, lemon juice or vinegar, mustard and sunflower oil. You can add spices or use Dijon mustard for a special twist. You can also take only the yolks, then the color will be more yellow, and the mayonnaise itself will have a rich taste.

With tofu and chili

This salad can be served warm directly from the pan. So it will be tastier, and all the spices will reveal their aroma and taste. And the cheese will be much tastier when it is melted into other products. Oh, delicious treats straight from the Mediterranean!

Ingredient List:

• 1 squid;
• 60 grams of tofu cheese;
• 1 fresh cucumber;
• 0.5 head of Chinese cabbage;
• 1 fresh tomato;
• 70 grams of Korean carrots;
• 1 small onion;
• Greens;
• 1 chili pod;
• 15 ml soy sauce;
• 20 ml of sunflower oil;
• Spices.

Korean Peking Cabbage Salad:

1. Chop the chili pepper very finely.
2. Heat a frying pan with sunflower oil and add the pepper.
3. Cut the tofu into cubes and toss in the pan.
4. Rinse the squid, peel the entrails and film. Remove the fin. Cut into rings, put in a skillet and fry for about 2 minutes.
5. Wash the cucumber, taste for bitterness. If available, use only the pulp, which must be cut into cubes.
6. Wash the tomato too and remove the stalk. Then cut into small wedges.
7. Remove the husk from the onion, cut into thin half rings.
8. Rinse greens under running water and chop finely.
9. Wash cabbage leaves, dry with paper towels. Tear it into convenient pieces with your hands and put them on the bottom of the dish.
10. Then put cucumbers, tomatoes, onions, carrots on top. Add spices.
11. Put all the contents of the pan on the vegetables.
12. Season with soy sauce and spice again. Sprinkle greens on top. Serve warm.

Tip: If you don't want spice, you can skip the chili and use regular black pepper instead.

These recipes are suitable for both holiday and everyday menus. They are prepared quickly and do not require special skills, but the taste is rich. Moreover, how pleasantly the juicy greens crunch! Korean-style carrots add a pleasant piquancy. Bon Appetit!

Salad "Anastasia" has taken root in my family for a long time. Once I cooked it for testing, but everyone appreciated the taste of the salad and asked to cook more. The "Anastasia" salad perfectly combines chicken meat with ham, Chinese cabbage, omelette pancakes and Korean carrots. The dish tastes very interesting. Also, if desired, this salad is sprinkled with walnuts before serving, but this time I cooked for guests and, as it turned out, there were nut lovers, so I decided not to add the nuts and sprinkled them with green onions on top.

Ingredients

To prepare Anastasia salad with Peking cabbage, we need:

boiled chicken fillet - 1 pc .;

ham - 150 g;

eggs - 2 pcs.;

Beijing cabbage - 250 g;

Korean carrots - 150 g;

sunflower oil for frying;

mayonnaise to taste;

pepper to taste;

walnuts or green onions for serving.

Cooking steps

Crack eggs well. Pour oil into the pan, heat well and pour the eggs, cook an omelette pancake.

When the omelet has cooled, cut into strips and add to the meat.

Chop Chinese cabbage, add to a bowl. Add Korean carrots there.

Mix all ingredients, add mayonnaise, pepper.

Stir the salad well again. Put in a slide on a plate and sprinkle with chopped walnuts. It is better to fry the nuts a little in a dry frying pan. Serve the delicious Anastasia salad with Chinese cabbage immediately.

Bon Appetit!

Spicy and fresh, tasty and original, prepared in 10 minutes - a salad of Chinese cabbage, Korean carrots and cheese. Step-by-step recipe with a photo. Video recipe.
Recipe content:

Peking cabbage, Korean carrot and cheese salad is a budget but popular dish. It requires a minimum amount of ingredients to prepare it. However, the taste does not suffer from this. It can be prepared for a festive table and a family dinner. Korean-style carrots give the food a spicy pungency, cabbage - juiciness, and cheese softens the taste. All components fit perfectly together. The salad is intended both for snacking and for filling.

The advantage of the salad is that none of the ingredients is cooked, so cooking takes a minimum amount of time. Therefore, if the guests are on the doorstep, then it will not be difficult to build it. For the dressing, olive oil is used, which can be replaced with vegetable or mayonnaise, if you are not afraid of extra calories. In addition to the listed advantages, the dish can be supplemented with other products, from which the salad will acquire additional satiety and become tastier. For example, ham, eggs, cucumbers, various meats, nuts, etc.

• Caloric content per 100 g - 18 kcal.
• Servings - 1
• Cooking time - 10 minutes

Ingredients:

• Peking cabbage - 4 leaves
• Korean carrots - 50 g
• Adyghe or processed cheese - 50 g
• Olive oil - for dressing

Step-by-step preparation of Peking cabbage salad, Korean carrots and cheese, recipe with photo:

1. From the head of cabbage, remove the leaves, wash them and dry well with a paper towel. Use a knife to cut them into strips and place them in a bowl.

2. Add Korean carrots to cabbage after squeezing moisture out of it.

3. Cut the cheese into cubes and send to all products. If the processed cheese is hard to cut, then pre-soak it for 15 minutes in the freezer.

4. Season salad of Chinese cabbage, Korean carrot and cheese with olive oil, stir and serve. You do not need to salt the salad, because Korean carrots enrich the dish with spicy flavor and aroma. Serve the salad immediately after cooking.