Cucumber and Chinese Cabbage Salad
A refreshing and vibrant salad that combines the crispness of cucumber and the tenderness of Chinese cabbage, enhanced with sautéed onions and sweet red peppers, perfect for any meal.
Ingredients
Salad Base
- 1 head Chinese cabbage Shredded
- 1 Cucumber Thinly sliced
- 1 tsp Salt To taste
- 1 medium Sweet red pepper Sliced
- 1 tbsp Olive oil For sautéing
- 1 Onion Finely chopped
- 1 tbsp Sugar To balance flavors
- 2 tbsp Chopped green onion For garnish
Dressing
- 3 tbsp Thick yogurt Lending creaminess
- 1/4 cup Chopped dried tomatoes Adds sweetness
- 1 tsp Italian herbs For flavor
- 2 tbsp Mustard seeds For crunch
- 2 tbsp Apple cider vinegar Adds acidity
- 1 clove Garlic Minced
Instructions
Preparation
- In a large bowl, combine the shredded Chinese cabbage and thinly sliced cucumber. Sprinkle with salt to taste and let sit for around 10 minutes.
- In a small pan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the sweet red pepper slices and cook for another 2-3 minutes until slightly softened.
Make Dressing
- In a separate small bowl, whisk together the yogurt, sugar, chopped dried tomatoes, Italian herbs, mustard seeds, apple cider vinegar, and minced garlic.
Combine & Serve
- Pour the yogurt mixture over the cabbage and cucumber. Add in the sautéed onions and red pepper, tossing everything together until well combined.
- Garnish with chopped green onion before serving.
Notes
For optimal freshness, chill your vegetables before preparation. Consider adding other crunchy vegetables for more texture. Store leftovers in an airtight container and consume within 24 hours.