Cuisine: Eastern Europen
Yields: 1 Serving Difficulty: Easy Prep Time: 10 Mins
Napa cabbage salad with leeks and pickles has a savory taste. It is delicious served with any kind of meats, sandwiches etc. This salad is opposite in flavor to the first Napa cabbage salad I introduced on this blog: Napa Cabbage Salad with Carrot and Apple
The taste is original, sour and salty with a bit of sharpness added by the scallion and the leeks. The salad is very light and quick to make. There is no need to make a separate dressing as all is mixed in one bowl. This is a lovely variation on a simple everyday salad.
These two Napa cabbage salads are very popular in my family and guests. Nobody expects such interesting flavors coming from so few humble ingredients.
- Cut the Napa cabbage in half and shred it. Set Aside. Thinly slice the leek, place it on a strainer and run boiling water over it. This will soften the leek and make it more mild. Set aside.
- Peel and slice the cucumber. Add a bit of salt and place slices on a strainer. The salt will make the cucumber watery. Pat it dry.
- Cut the pickles into short strips. Thinly slice the scallion or chives.
- In a large bowl place all the ingredients. Add 2 tbsp of mayonnaise, mix well. Adjust seasoning and serve.