Beijing cabbage, also called napa cabbage, has fluffy, elongated heads and a delicate flavor, making it perfect for salads and Asian dishes. In East Asia, napa cabbage is often fermented — that’s how the popular Korean dish kimchi is made. In salads, this Chinese cabbage can be combined with chicken, tuna, sausage, ham, crab sticks, cheese, peas, cucumber, tomato, seeds, and herbs. The leafy form of Beijing cabbage is eaten as salad greens, while the head varieties are pickled, dried, and used in cooked dishes like side dishes.
Ingredients: Beijing cabbage – 1 head; hard cheese or feta – 100 g; cooked or roasted chicken breast or boiled chicken fillet – 1 piece; flax seeds – 1 tablespoon; sesame seeds – 1 teaspoon; oil – 1 tablespoon; lemon juice – 1/4 cup; chopped fresh herbs – 1/2 cup; salt – to taste.
Preparation
Making a salad with Beijing cabbage is very simple: slice it into thin strips, chop the chicken fillet, grate or cube the cheese, mix all the ingredients, dress with oil and lemon juice, and season with salt to taste.
Life Hack
For a milder flavor, use feta instead of hard cheese in the salad. This Greek soft, salty cheese, traditionally made from sheep’s milk or a blend of sheep and goat milk, adds a delightful touch. Dress the salad not only with oil and lemon juice but also with sour cream, yogurt, or mayonnaise.
Find recipes for other delicious and healthy salads here:
And here are some salads you can prepare in advance:
