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Light salad with Chinese cabbage and corn

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Ingredients

Scale
  • Cabbage of the Beijing 600 g
  • 1 canned food of corn
  • carrots of 100 g
  • onions of green 40 g
  • 2 clove of garlic
  • fennel of 3 tbsps.
  • lemon juice of 2 tbsps.
  • sunflower oil ? 4 tbsps.
  • sugar of 1 tsp.
  • salt to taste

Instructions

  1. The Beijing cabbage can be replaced with fresh white. But with the Beijing cabbage, it is pleasant to me more as I love it and it rather is more gentle. I take corn for a light salad with the Beijing cabbage and corn preserved – a can of 425 ml. Cut off them straight in a salad if you have fresh ears with juicy sweet grains. Instead of fennel, it is possible to take parsley or both (greens won’t prevent). Wash out, cut the Beijing cabbage lengthways on two half and to chop not largely. I throw out a rib-steak without greens (approximately centimeters 5).
  2. Crush fennel (to remove rough stalks). Wash carrots Ρ‡Π΅ΠΌ to cut off a thin skin and rub on a grater with large holes. Cut in small pieces green onions. It can be replaced with leek or not to add at all if is unavailable.
  3. Add corn. To rumple the Beijing cabbage little hands and to put everything in a bowl.
  4. Now we will make the sauce. Peel garlic and crush. If garlic small take 3-4 pieces. If you don’t love garlic that add to taste. Squeeze out garlic through a press. In a jar to put sunflower oil (olive oil is possible), garlic, slightly salts, sugar, lemon juice (freshly squeezed). Twirl a can a cover and to shake up properly to uniformity. It is possible just to mix sauce in a bowl a fork or a nimbus.
  5. The last stage it to pour salad with garlic sauce. Serve immediately.

Find it online: https://legenrecipes.com/recipe/light-salad-chinese-cabbage-corn/