Salads from Peking cabbage I cook often. They are light, delicious and simple. Recently, I really liked the recipe with fried bell peppers and almonds. An interesting combination of flavors and aromas. If desired, you can add a little more garlic.
Ingredients
- Peking cabbage - 350 g
- Bell pepper - 250 g
- Almonds - handful
- Greenery (any) – 3 twigs
- Lemon juice - 1 art.l.
- Olive oil - 2 tbsp.l.
- Salt - to taste
Step-by-step cooking recipe
Wash the Peking cabbage, dry it and peel it from the upper leaves.
Cut the head in half, and then chop into strips.
Dry the almonds in a frying pan for a couple of minutes.
Chop the greens and almonds.
Peel the bell pepper from the seeds and cut into strips.
Heat the olive oil in a frying pan, add the bell pepper and fry for 4-5 minutes.
Mix cabbage, salt and lemon juice in a bowl.
Add the herbs, almonds and pepper along with the oil. Mix everything well.
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