When the usual salads are tired, it's time for experiments. For the first time I cooked this salad on the principle of "something will work out." But it turned out too well! For color and beauty, I suggest supplementing Peking cabbage with cottage cheese with bright carrots and pomegranate seeds.
Ingredients
- Peking cabbage - 0,5 head
- Garnet - 0,5 pieces
- Walnuts - 2 handfuls
- Cottage cheese - 150 g
- Carrots - 2 pieces
Step-by-step cooking recipe
Separate the grains from the pomegranate, randomly chop the nuts and mash the cottage cheese with a fork.
Finely chop the Peking cabbage and cut the carrots into slices so thin that they are translucent.
Mix all the ingredients and serve the salad immediately. I didn't even need a dressing with spices.
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