Beijing cabbage salad with carrots and oranges

Cabbage salad with carrots, orange and greens is a great addition to lunch or dinner. A base of Chinese cabbage and carrots is responsible for the nutrition and satiety of the salad, while pieces of orange and dressing with orange juice add citrus notes and juiciness. Fast, tasty and with a twist. Just what you need when you want to add a little variety to the menu!

Ingredients

• Chinese cabbage - 500 g
• Oranges - 500 g
• Carrot - 150 g
• Vegetable oil - 45 ml
• White wine vinegar 9% - 10 ml
• Fresh parsley - 15 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare the ingredients according to the list. Wash and dry vegetables and parsley. Peel the carrots. I have two oranges weighing 300 g and 200 g. I cut the larger orange into a salad, and squeeze the juice out of the smaller one.
2. Finely chop the Beijing cabbage and place in a salad bowl. I cut mainly the green part of the leaves (it turns out about 300 g net weight). The base of the head is best used for other dishes.
3. Grate the carrots on a coarse grater or Korean carrot grater. Add carrots to a salad bowl with cabbage. Peel and cut one orange for salad. Cut the peel with a knife, removing it along with a thin top layer of pulp. With a sharp knife, cut the flesh of each orange slice between the partitions. Cut the peeled orange slices into medium-sized pieces.
4. Add the sliced ​​orange to the rest of the salad ingredients.
5. Finely chop the parsley. Add the parsley to the salad bowl with the rest of the ingredients. Lightly salt and pepper the salad.
6. Squeeze juice from the second orange. I got 50 ml of juice.
7. Add vegetable oil, vinegar and a small pinch of salt to the orange juice. Stir the dressing thoroughly to dissolve the salt.
8. Add prepared dressing to salad.
9. Mix well. Taste the salad and add more salt or black pepper to taste if needed. Let the salad stand for 15-20 minutes.
10. Beijing cabbage salad with carrots and oranges is ready. Put the infused salad in a slide on a serving plate.
11. Garnish the salad with a green leaf, if desired, and serve. Bon appetit!