John Myers
Zucchini Chinese Cabbage Egg Salad
The perfect zucchini chinese cabbage egg salad recipe with a picture and simple step-by-step instructions.
- 4 sheet Chinese cabbage fresh
- 1 small Zucchini
- 1 small Red pointed peppers
- 5 Discs Tomatoes dried in oil
- 1 Egg
- Salt
- Pepper
- 5 tablespoon Fig balsamic vinegar
- 5 tablespoon Parmesan
- Pluck the Chinese cabbage into bite-sized pieces, clean the paprika, cut into thin strips and place on a plate and season with salt and pepper.
- Degrease the tomatoes on a kitchen towel, cut them into small pieces and pour them over the lettuce.
- Wash the zucchini, dry them and cut them into slices.
- Heat the oil from the tomatoes in a pan and fry the zucchini on both sides until golden, season with salt and pepper, remove and drain on a kitchen towel.
- Add the fig balsamic vinegar to the beaten fat and reduce to a syrupy consistency, season with salt and pepper
- Now place the zucchini slices around the salad, place the cooked, quartered egg in the center and drizzle with the fig balsamic syrup and grate the Parmesan.
- A little baguette and a great supper is ready. For figure-conscious you can leave out the baguette ——– Enjoy your meal ——; 🙂
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