Beijing cabbage salad – simple recipes with photos

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Coming from Asia and quickly conquering the whole world, Peking cabbage or petsai became a frequent component of cold dishes. Low calorie content, the ability to be stored for a long time, and high availability in terms of price and prevalence made the vegetable a welcome guest on every table. How to create salads with her and how to season them?

How to make Beijing cabbage salad

For cold dishes, this product often plays the same role as greens due to its palatability. Professionals tell you how to make petsai salad correctly:

  • The best additives to Beijing, as experts call it among themselves, are seafood, meat and cheeses of any density and degree of severity / salinity.
  • It is recommended to serve the salad under the same Asian dressing, although in the full sense it is not a dressing: it is a mixture of apple cider vinegar and soy sauce (1/2 tsp each), which is used literally in drops.
  • Before work, cabbage leaves can be pickled with vinegar.

Chinese cabbage salad

Peking cabbage salad recipes

Petsai goes well with everything that can be found on the shelf of the refrigerator. The simplest salad from Beijing cabbage that cannot be spoiled – it always turns out delicious: its fresh tattered leaves, lemon juice, sesame seeds, Parmesan slices and crackers. Among the recipes discussed below, there are the same express ideas, and more complex.

With chicken breast

A very interesting recipe that will appeal to lovers of beautiful and nutritious snacks that can turn into a full meal. Warm parsai salad with chicken is prepared for a long time, but only because of the time taken to cook and then fry the bird. If you want to reduce the calorie content of the salad, bake the meat, and remove the mayonnaise from the dressing.


  • chicken fillet – 200 g;
  • petsai – 350 g;
  • carrot;
  • mayonnaise – 2 tbsp. l .;
  • olive oil;
  • lemon juice – 1 tbsp. l .;
  • spices, salt.

Cooking method:

  1. Boil the chicken until tender, salting the water. Cut into cubes. Fry them in olive oil.
  2. Break cabbage leaves with your hands, grate carrots with straws. Add chicken pieces here.
  3. Season with a mixture of mayonnaise with lemon juice, sprinkle with spices.

Salad with Peking Cabbage and Chicken Breast

With crab sticks

Most housewives call seafood appetizers a classic of a festive table: a salad of petsai and crab sticks is one of the most affordable and popular. A sweet aftertaste, subtle piquant notes, a nourishing base – it is perfect to the smallest element. Serve the dish in portions, spread out on glass bowls.


  • small forks of Beijing cabbage;
  • crab sticks – 190 g;
  • eggs 1 cat. – 3 pcs.;
  • bell pepper yellow;
  • a bunch of dill;
  • low-fat sour cream – 2 tbsp. l .;
  • mayonnaise – 2 tbsp. l .;
  • ground black and white pepper – a total of 1 tsp;
  • clove of garlic.

Cooking method:

  1. Chop cabbage leaves, peppers, crab sticks.
  2. Thoroughly wash the eggs, pour cold water. Salt her. After boiling, cook for 7 minutes. Cool, grate.
  3. Hands to dill.
  4. Beat sour cream with mayonnaise, add ground peppers, grated garlic. Dress salad with this sauce, let it brew.

Chopped crab sticks in a plate

With smoked sausage

Shop sausages, sausages and other representatives of the sausage department do not inspire confidence in anyone, but they can be used as an element of salads if they are added very little. Put more vegetables and you won’t have to worry about food safety. Instead of sausage, you can take salami, and make mayonnaise yourself.


  • Petsai – 1/3 pcs.;
  • raw smoked sausage – 190 g;
  • canned peas – 100 g;
  • pickled cucumbers – 2 pcs.;
  • Bulgarian pepper;
  • mayonnaise – 2 tbsp. l.

Cooking method:

  1. Cut pickles into circles, and then divide each into quarters.
  2. Chop pepper finely, similarly do with cabbage leaves.
  3. Cut the sausage into strips.
  4. Combine these products, spreading in layers: sausage, cabbage, cucumber. Top pepper, sprinkled with peas.
  5. Season with mayonnaise. Insist 10-15 minutes before serving.

Peking Salad with Smoked Sausage

With crackers

Classic Italian antipasti – always light, with a bright aroma and flavor of olive oil with herbs. Like this delicious salad with parsay and crackers, which will not only look great, but also impress with its pleasant taste, if all the steps listed below are performed correctly. Professionals do not recommend buying store crackers: the taste will change.


  • Peking – 300 g;
  • cherry tomatoes – 5-6 pcs.;
  • Roquefort cheese – 100 g;
  • white loaf – 150 g;
  • ground paprika;
  • olive oil;
  • dry herbs.

Cooking method:

  1. Cut the loaf into cubes, sprinkle with oil, sprinkle with paprika. Bake on a baking sheet at 200 degrees, periodically turning.
  2. Divide the cherry tomatoes in half with a knife, spread on the baking sheet with the slice up. Grease with olive oil, sprinkle with herbs. Cook at the same temperature until they begin to darken around the edges.
  3. Cheese cut like crackers.
  4. Break cabbage leaves, combine with other components.
  5. Season with olive oil.

Salad with Peking cabbage and crackers

With cucumber

If you are looking for a dish with a low calorie content, but high nutritional value and a very delicate taste, pay attention to such a Beijing and cucumber salad, which is prepared in a matter of minutes. Frozen corn grains can be taken – they contain less sugar, but they will have to be thermally processed. Professionals recommend doing this in a dry pan.


  • head of Beijing – 2/3 pcs.;
  • canned corn – 100 g;
  • cucumber;
  • apple – 2 pcs.;
  • sea ​​salt;
  • Dijon mustard – 1 tsp;
  • olive oil – 1 tsp.

Cooking method:

  1. Dismantle the cabbage on the leaves, each cut so that small plates are obtained.
  2. Pour the corn onto a wire rack, drain the liquid.
  3. Turn a cucumber with a peeler into thin long strings. Grate apples coarsely, leave about 1/5 for one – this part must be cut into thin slices.
  4. Lay out the products with a slide: cabbage, “nest” of cucumber straws, grated apple, corn. Mix lightly with the forks from the bottom up and towards the center.
  5. Dress with a mixture of mustard oil, salt, garnish with apple slices.

Bean cabbage salad with cucumber

Smoked chicken

Beautiful in the photo – delicious in reality? Not a utopia, but a simple low-calorie, but satisfying salad with smoked chicken and patsay! If you don’t like grapefruits, use red or regular oranges: you will need about the same weight of the pulp. For a more savory taste, you can add grated garlic or even a little grated ginger to the dressing.


  • petsai – 400 g;
  • smoked chicken (meat only) – 200 g;
  • arugula bunch – 1/2 pcs .;
  • grapefruit – 1/2 pcs.;
  • olive oil.

Cooking method:

  1. Dice chicken, cabbage leaves in long ribbons.
  2. Arugula to break hands.
  3. Squeeze a slice of grapefruit, mash with its own juice and olive oil – this is a dressing.
  4. Remove the rest of the film, cut into pieces.
  5. Combine everything in a salad bowl, season.

Smoked chicken breast

Caesar Salad

This delicious dish is ready to decorate not only the festive table – it is worthy to be served even to the king! Classical Caesar with Peking and chicken is known and loved all over the world. According to it, gourmets test the skills of the chefs of each new restaurant, it was made at least once by all the hostesses. At the same time, the salad is incredibly simple. If you have not yet mastered this science, this recipe will help you figure out how to cook Caesar correctly and tasty..


  • chicken breast;
  • Peking cabbage – 370 g;
  • cherry tomatoes – 4-5 pcs.;
  • hard cheese – 190 g;
  • cloves of garlic – 2 pcs.;
  • white loaf – 130 g;
  • olive oil – 3 tbsp. l .;
  • egg 2 cat .;
  • lemon – 1/4 pc.;
  • liquid mustard – 1 tsp;
  • sea ​​salt – 1 tsp.

Cooking method:

  1. Boil chicken skin without skin, cut into cubes. Cherry Tomatoes – Halved.
  2. Crush a clove of garlic, fry in olive oil (2 tbsp. L.), Remove. Pour small cubes of white loaf there. Mix.
  3. When they absorb garlic oil, sprinkle over a baking sheet. Bake at 200 degrees until a clear blush.
  4. Chop cabbage leaves, lay down a hill. Top chicken, tomatoes.
  5. Make a dressing: grind a clove of garlic, grind with salt. Pour in mustard, lemon juice. Add raw egg yolk, beat. The last to introduce olive oil (1 tbsp. L.).
  6. Pour the resulting sauce over the salad, fluff up its components, sprinkle with crackers, grated cheese.

Caesar salad

With squid

Seafood always makes dishes special, and if you come up with an interesting sauce for them, you get an extravaganza of taste. This Peking squid salad perfectly illustrates this. It is better not to take a canned marine inhabitant – it is likely to spoil everything. If you are afraid to cook squid yourself, buy rings marked “v / m”.


  • carcasses of squid – 3 pcs.;
  • small Beijing cabbage;
  • quail eggs – 4 pcs.;
  • mayonnaise – 3 tbsp. l .;
  • red apple – 1/2 pc.;
  • ground peppers – 1 tsp;
  • slice of lemon;
  • coarse salt;
  • canned green peas – 4 tbsp. l.

Cooking method:

  1. If you have boiled squid, you can skip the first couple of steps. Raw materials need to be thermally processed: boil water, salt very well. Lower 1 squid carcass, remove after 2 minutes. Repeat for the rest.
  2. When all the squids are scalded, lower them together there, turn off the fire under the pan, cover it with a lid. Wait 5-7 minutes.
  3. Take out the finished carcasses, remove the film from each. Cut into rings, squeeze a lemon slice on top.
  4. Boil quail eggs (4-5 minutes), peel, cut into quarters. Chop the leaves at random. Grate the apple coarsely. Mix these products.
  5. Enter squid rings here, add green peas. Pepper, season with mayonnaise.

Boiled squid

With ham

Absolutely not a dietary option for snacks, but very interesting due to dressing and serving. Such a salad looks good on the festive table, can be served with a monosyllabic side dish – boiled rice, buckwheat, pasta. Ham is easily replaced with boiled sausage or bacon, pork sausages, sausages, even smoked sausages – navigate yourself.


  • Peking cabbage – 300 g;
  • ham – 170 g;
  • champignons – 100 g;
  • eggs 2 cat. – 3 pcs.;
  • milk – 4 tbsp. l .;
  • vegetable oil;
  • white onion.

Cooking method:

  1. Beat 2 eggs with milk, fry like a classic omelet. You can add some grated cheese and spices there.
  2. In vegetable oil, fry mushrooms, onions, ham slices. Combine with tattered cabbage leaves.
  3. Twist the omelet with a tube, cut transversely. Combine with salad.
  4. The remaining egg must be poured with cold water, after boiling, cook for exactly 4 minutes.
  5. Pour the yolk on top, like dressing, serve.

Bean cabbage and ham salad

With tuna

Fish and green leaves are always a good combination, especially if you have the right spicy dressing without excess fat. Mayonnaise will not work here: only butter and acid. If you plan to cook this Chinese cabbage salad for several days, it is better to season it in portions, fill a separate small jar with sauce and store for 3-4 days. Black olives can be taken black.


  • canned tuna – 200 g;
  • petsai – 320 g;
  • green olives b / c – 7-9 pcs.;
  • a handful of walnuts;
  • eggs 2 cat. – 3 pcs.;
  • a bunch of dill;
  • olive oil – 2 tsp;
  • soy sauce – 1 tsp;
  • lemon juice – 1 tsp.

Cooking method:

  1. Knead tuna, sprinkle with dill.
  2. Separate the leaves from the stump, cut off too dense areas. Remaining chop not too finely.
  3. Cut olives into quarters.
  4. Boil the eggs almost hard-boiled: pour cold water, after boiling, cook at maximum power for 6 minutes. Peel, grate.
  5. Fry the nuts until brown, crush with a pestle: the salad should have only their flavor.
  6. Make a slide of cabbage leaves, on top eggs, tuna, olives, nuts.
  7. Beat soy sauce with lemon juice and olive oil, season with this mass salad. Stir, serve immediately.

Chinese cabbage and tuna salad

With beans

You can eat hearty without meat, if cooked using legumes. Bean grains are perfect for this. They can be canned, which simplifies the task, or dry, but the latter must be learned to cook properly. It is recommended to serve a nutritious diet salad with beans and Beijing cabbage with steamed brown rice – you will have a full dinner.


  • head of Beijing cabbage;
  • dry red beans – a glass;
  • hard cheese – 50 g;
  • tomato paste – 3 tbsp. l .;
  • olive oil – 2 tbsp. l .;
  • cloves of garlic – 4 pcs.;
  • hot pepper pod.

Cooking method:

  1. In the evening, soak the beans, rinse in the morning. Pour with fresh water, bring to a boil. After cooking, without salting, 45 minutes. Try to pierce with a fork – if the grain easily pierces and falls off, you can turn off the stove.
  2. Heat olive oil in a pan, fry grated garlic. Add tomato paste and 1/3 cup boiled water. Mix.
  3. Pour the beans there, cook for about 10 minutes without a lid. Near the end add chopped hot pepper.
  4. Cut hard sections from cabbage leaves, chop what is left. Mix with warm beans. Crumble hard cheese on top, serve.

Red beans

With shrimp

Incredibly beautiful, even homemade housewives’ photos prove to be useful, with an unusual taste thanks to an interestingly selected set of products – this salad from Beijing cabbage with shrimps of several kinds deserves special attention. Work with this seafood requires free time, since each copy needs to be cut manually (even the peeled one retains the spinal vein), but the result is worth every effort. See for yourself!


  • Chinese cabbage – 400 g;
  • large shrimps – 4-5 pcs.;
  • peeled lettuce shrimps – 200 g;
  • arugula – a bunch;
  • tangerines – 2 pcs.;
  • balsamic vinegar – 1 tbsp. l .;
  • pine nuts – 3 tbsp. l .;
  • olive oil – 2 tbsp. l.

Cooking method:

  1. Throw large shrimp into boiling water. Wait for a new boil, catch with a slotted spoon. When they cool, remove the head and tail, remove the carapace, take out the black intestine (on the back).
  2. Lay them on the wire rack, bake at 200 degrees for 5 minutes on one side and the same amount on the other.
  3. Salad small shrimps need to pour boiling water, if they are boiled and frozen. Raw will have to cook, waiting for the water to boil and boil for 1-2 minutes.
  4. Break cabbage leaves with your hands, similarly do with arugula. Collect greens with a slide.
  5. Make a dressing: grind 2 tablespoons of nuts with a pestle, add vinegar and olive oil. Mix. Pour the juice from half the tangerine (squeeze from the slices).
  6. Pour lettuce shrimp onto a slide of greens, fluff, season with sauce.
  7. Garnish with peeled tangerine slices, baked large shrimps, pine nuts.

Peking cabbage salad with shrimp

From tomatoes

You will be surprised to try this variation of Greek salad: Chinese cabbage does not make the taste any worse, and the classic version after such a free interpretation can be forgotten. A light salad of Beijing cabbage and tomatoes with feta cheese, olives and bell pepper, seasoned with fresh olive oil, will conquer everyone, and in the photo and home version it looks like a restaurant.


  • Peking cabbage – 200 g;
  • small round tomatoes – 3 pcs.;
  • feta cheese – 130 g;
  • black olives b / c – 70 g;
  • Bulgarian pepper;
  • olive oil – 2 tbsp. l .;
  • apple cider vinegar – 1 tsp;
  • dry herbs, salt.

Cooking method:

  1. Pepper and cabbage leaves need to be chopped approximately the same: thin and not too long.
  2. Cut tomatoes into slices or cubes (the latter option is not suitable if the product is very watery).
  3. Cut olives in circles, feta cheese – crumble.
  4. Mix these components of a non-classical Greek salad, sprinkle with a sauce made of whipped vinegar with oil, herbs and salt. Serve on a flat large plate..

Beijing Cabbage and Tomato Salad

With egg

A useful dietary option for dinner or afternoon snack can be obtained if you know how to cook such a rich vitamin salad with quail eggs and Beijing cabbage. You can not use the fish at all or take the one you like best, but it is desirable that it be white and not too oily. If it is not canned, pre-grill.


  • Peking cabbage – 300 g;
  • quail eggs – 4 pcs.;
  • asparagus – 160 g;
  • canned salmon – a jar;
  • vegetable oil – 2 tbsp. l .;
  • red onion;
  • clove of garlic;
  • bunch of parsley.

Cooking method:

  1. Make the sauce: chop the onion with garlic, tear the parsley. Crush and mix these components with a pestle, fill with oil. Let stand until the salad is assembled.
  2. Chop cabbage leaves, chop salmon into pieces.
  3. Pour quail eggs with water, cook for 4 minutes after boiling. Cut in half, pre-peeled.
  4. Throw asparagus in boiling water, cook for 2-3 minutes. Combine with the rest of the ingredients of the dish.

Quail eggs

With cheese

Faster than this snack, it’s hard to come up with something: heat treatment is not needed, insisting on salad with Beijing cabbage and cheese is also not required. For decoration, you can use steamed raisins, figs, nuts, sesame seeds. The number of varieties of cheeses can be increased – it is important to maintain the assortment of their tastes: salty, smoked, spicy, sweet, etc..


  • Peking cabbage – 350 g;
  • sweet peppers – 2 pcs.;
  • Suluguni – 70 g;
  • feta cheese – 70 g;
  • Parmesan – 50 g;
  • olive oil – 1 tsp;
  • soy sauce – 1 tsp;
  • spice.

Cooking method:

  1. Break cabbage leaves, chop the pepper. Connect.
  2. Suluguni and feta cheese cut into cubes, Parmesan cut into thin slices. Add to vegetable portion.
  3. Season with a mixture of oil with soy sauce, season with spices.

Peking Salad with Cheese

With pomegranate

The universality of this representative of the cruciferous family has led to the fact that cold dishes based on it began to be supplemented not only with vegetables, meat, seafood, but also with fruits and berries. Juicy salad with Beijing cabbage and pomegranate is a great confirmation of this, which will conquer even the most picky gourmet. Everything is perfect here – taste, look, aroma.


  • head of Chinese cabbage – 1/2 pcs.;
  • salad prawns 40/60 – 550 g;
  • pomegranate – 1/2 pcs.;
  • salt;
  • light mayonnaise – 2 tbsp. l .;
  • half a lemon;
  • olive oil;
  • sprig of rosemary.

Cooking method:

  1. Heat a pan with oil. Throw rosemary there, remove after 30-40 seconds. Pour shrimp.
  2. Fry on both sides until lightly browned. If the product is raw, hold it under the lid for 2-3 minutes.
  3. Squeeze juice from lemon, combine with mayonnaise, salt.
  4. Shred Chinese cabbage, combine with shrimp.
  5. Peel pomegranate, sprinkle with grains a salad.
  6. Dress with sauce.

Peking cabbage salad with pomegranate

With pineapple

The neutral taste of green leaves, the sweetness of canned fruit, the satiety of poultry meat – a dietary, but not at all fresh salad, will delight even children and help to lose weight deliciously. The highlight of the dish is the spice of meat, which is achieved through the use of ginger. If you want to get a pronounced crust, you can additionally treat the bird with honey. To decorate such a delicate sweet salad of Beijing cabbage and pineapple, professionals recommend ripe cranberries.


  • a small head of Beijing cabbage;
  • canned pineapples – 300 g;
  • chicken breast;
  • yogurt without additives – half a glass;
  • a bunch of green onions;
  • salt;
  • ground ginger – 1/2 tsp;
  • fresh dill.

Cooking method:

  1. Cut chicken into strips, pour liquid from canned pineapples, leave for half an hour or an hour.
  2. After taking out the chicken, sprinkle with ginger and salt. Stir hands, trying to grind spices.
  3. Arrange on a baking sheet, cover with foil. Bake at 190 degrees 25-30 minutes.
  4. Remove the pineapples, cut into cubes. Shred cabbage leaves.
  5. Combine them with baked chicken, chopped green onions, dill. Season with yogurt, serve without insisting.
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