Chinese Cabbage Salad

5 from 6 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 140 g 1 Red pepper, cleaned
  • 70 g 1 onion / peeled
  • 300 g Chinese cabbage
  • 15 g Spring onions / cleaned
  • 2 tbsp Sweet mustard
  • 4 tbsp Light rice vinegar
  • 6 tbsp Water
  • 3 tbsp Olive oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 boiled egg


  • Clean and wash the peppers and cut into strips. Peel and dice the onion. Peel off the Chinese cabbage leaves and cut across into strips approx. 1 cm wide. Clean the spring onions and cut into small rolls. Make a dressing with sweet mustard (2 tbsp), light rice vinegar (4 tbsp), water (6 tbsp), olive oil (3 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) touch. Add the spring onion rolls to the dressing and stir in. Hard boil the egg, peel it off and cut into slices. Divide the salad ingredients (paprika strips, onion cubes and Chinese cabbage strips) on 2 plates. Drizzle with the salad dressing and garnish with egg slices, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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