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Serve the salad chilled as a side dish or light lunch. It pairs well with grilled meats or fish. Store leftovers in an airtight container in the refrigerator for up to 2 days. Toss again before serving.
Variations:
Add a squeeze of lemon juice or a splash of vinegar for extra tanginess.
Include fresh herbs like dill or parsley for added freshness.
Mix in sliced radishes or bell peppers for more color and crunch.
Substitute olive oil with a light vinaigrette dressing if preferred.
FAQ:
Q: Can I use regular cabbage instead of Chinese cabbage?
A: Yes, regular cabbage works well but may be slightly tougher in texture.
Q: How can I make this salad vegan?
A: Omit the eggs and add chickpeas or tofu for protein.
Q: Can I prepare this salad in advance?
A: Yes, prepare and refrigerate up to 24 hours ahead. Add olive oil just before serving for best freshness.
Q: Is this salad suitable for meal prep?
A: Yes, it stores well and makes a great quick meal or side for several days.
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