Peking Cabbage, Squid And Onion Salad, Recipe With Photo

Ingredients

Peking cabbage - 100 g

Boiled squid - 200 g

Bulb onions - 2-3 pcs.

Refined sunflower oil - 30 g

Mayonnaise - 90 g

Salt to taste

• 193 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

I am still interested in dishes that use different seafood. Salads with squid are especially fond of in my family. We have tried a great many of them. One of my favorite and available ingredients is a salad, which I now present to users and chefs.

Its distinctive feature is its simplicity of preparation. And let the salad of Peking cabbage, squid and onions not quite "photogenic", but it tastes very delicate.

To prepare the salad, you need to take Chinese cabbage, squid, fennel, onions, refined sunflower oil and salt.

Carefully process the squid, removing the remnants of the entrails and hard plates, rinse and immerse in hot water for 3 minutes.

Remove the skin from the carcasses and rinse thoroughly.

Dip the squid in boiling salted water, boil for no more than 3 minutes (counting from the beginning of boiling) over low heat, cool without removing it from the broth. Chop into strips. You should get 200 g.

Wash the cabbage and chop very finely.

Peel the onions, cut in half, and then chop each half into thin half rings.

Saute the onion in butter until soft and cool.

Combine cabbage, onion and squid, salt to taste.

Mix all ingredients.

Season with mayonnaise.

Stir the salad again.

Serve the salad of Chinese cabbage, squid and onions in portions, decorating as you like.

Enjoy your meal!