It is difficult in modern times to imagine store shelves without Peking cabbage. This variety of cabbage has become as native to us as the white cabbage species.
However, Peking cabbage has not always been a relevant plant for our country. For the first time about this variety of cabbage became known in the V century AD in China. Cabbage was used not only as a vegetable, but also as an oily product, a medicinal product.
From China, Peking cabbage penetrated to Japan and Indonesia. However, the vegetable did not move further until the 20th century. Peking cabbage became known in Europe and America only at the turn of the 1970s
. In our country, this variety came even later, in the 1990s
.
Resourceful cooks realized that Peking cabbage combines well with beets. Therefore, from this duo began to make delicious simple salads.
Ingredients for Peking salad:
- beets – 2 pcs;
- salt – a pinch;
- Peking cabbage – 150 g;
- honey – tsp;
- green onions – a bunch;
- French grain mustard – tsp;
- parsley – a bundle;
- vegetable oil – 3 tbsp.
Preparation of Peking salad:
Boil until soft beets, peel off the peel and chop on a coarse grater. Shred Peking cabbage, similarly chop finely parsley and green onions.
Combine cabbage, beets, green onions and parsley in a salad bowl. In a separate bowl, combine vegetable oil with lemon juice, French mustard, honey and salt.
Add the dressing to the salad with a well-mixed dressing, mixing the ingredients.
For this recipe, we advise you to use fragrant unrefined vegetable oil.
It will make the flavor of the salad more rich and unusual.
