Napa Cabbage Salad with Leek and Pickle
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.
Servings: 1 yield(s)
Prep Time: 10 mins
Ingredients
  • 1 small Napa cabbage (About 4 cups of shredded cabbage.)
  • 1 leek (Sliced thin, white part only.)
  • 1/2 Persian cucumber. (Peeled, sliced in half lengthwise and thinly sliced.)
  • 3-4 Pickled cucumbers (Cut into small strips.)
  • 1-2 tbsp scallion or chives (Thinly sliced.)
  • 2 tbsp mayonnaise
  • salt and pepper (To taste.)
Instructions
  1. 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.
  2. 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.
  3. Cut the pickles into short strips. Thinly slice the scallion or chives.
  4. In a large bowl place all the ingredients. Add 2 tbsp of mayonnaise, mix well. Adjust seasoning and serve.