Chinese Cabbage Salad with Chicken, Pickled Rhubarb, and Asparagus - photo 1
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Chinese Cabbage Salad with Chicken, Pickled Rhubarb, and Asparagus

Pikantne Salads Easter 50 min Medium 32 wyświetleń ~31.29 PLN * - (0)
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Description

A light, spring salad combining the crunch of napa cabbage with juicy, fried chicken fillet, delicate asparagus, and pickled rhubarb, which adds a pleasant sweet-and-sour note perfect for Easter. The dish features contrasting textures: the crispness of the vegetables, the creaminess of the buttermilk dressings, and the optional crunch of walnuts. It works great as an appetizer or a light lunch on the holiday table. Serve in a large bowl or on a platter, garnishing with fresh chives and sliced eggs. Aesthetically and color-wise, it pairs well with white plates — the green asparagus and pink rhubarb create a spring accent.

Ingredients Used

Ingredients (18)

Servings:
4
  • Chinese cabbage 500 g
  • Chicken breast 400 g
  • Asparagus 200 g
  • Radish 100 g
  • Egg 120 g
  • Rhubarb 100 g
  • Buttermilk 150 g
  • Mustard 15 g
  • Honey 15 ml
  • Rapeseed oil 30 g
  • Apple cider vinegar 30 ml
  • Sugar 10 g
  • Garlic 1 ząbek (~5 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Chives 0.2 pęczków (~15 g)
  • ✨ Opcjonalne
  • Cottage cheese 100 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~31.29 PLN (7.82 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash all the vegetables under cold running water and dry them with a paper towel. Cut the Chinese cabbage in half, remove the hard strip at the base, and slice the leaves into strips about 1 cm wide. Wash the radishes and slice them into thin half-moons. Wash the chives, dry them, and chop them finely. Place the asparagus on a cutting board and snap them where they naturally break off the woody ends — this is usually 2–4 cm from the bottom. Only trim those ends.

Ingredients: Chinese cabbage, Radish, Chives, asparagus
Use a large cutting board and a sharp kitchen knife. Drying the vegetables with a paper towel prevents the dressing from becoming diluted. The strips of cabbage should be of equal width for a more aesthetically pleasing salad.

Marinating rhubarb

2

Peel the rhubarb thinly if it is fibrous, then cut it into thin strips (about 2-3 mm). In a small bowl, mix the rhubarb with 10 g of sugar and 15 g of apple cider vinegar, set aside for 10-15 minutes — it should release juice and soften slightly, and the flavor will become sweet and sour.

Ingredients: Rhubarb, Sugar, Apple cider vinegar
Use a small bowl or a jar with a lid for the marinade. If the rhubarb is very tender, shorten the marinating time to 5–7 minutes to prevent it from becoming too soft.

Cooking eggs

3

Place the eggs in a pot with cold water so that the water completely covers them. Bring to a boil over medium heat, and once boiling, cook for exactly 9 minutes for a firm but creamy yolk. After the time is up, rinse with cold water and let sit for 5 minutes, then peel and cut into quarters.

Ingredients: egg, Salt
Use a medium pot; adding a teaspoon of salt to the water reduces the risk of the shell cracking during cooking. Stop the cooking with cold water to make it easier to peel the eggs.

Frying the chicken

4

Slice the chicken breast lengthwise into pieces about 1.5 cm thick (if the fillet is thick, it's better to cut it into thin cutlets), lightly pound, and dry with a paper towel. Season with salt and pepper on both sides. Heat a pan (preferably 26–28 cm) over medium-high heat, pour in 15 g of rapeseed oil (1 tablespoon). When the oil starts to shimmer slightly, place the chicken in the pan and fry for 4–5 minutes on one side until golden brown, then flip and fry for another 4–5 minutes. Check if the meat is done: the juices should be clear, and there should be no pink center when cut. Drain on a plate, let rest for 5 minutes, and slice into strips.

Ingredients: Chicken breast, Salt, Black pepper, Rapeseed oil
Use a non-stick skillet or cast iron. Do not pierce the meat with a fork while frying — it will lose its juices. If you have a thermometer, the internal temperature should be about 74°C.

Preparing the asparagus

5

In a second skillet, heat 1 tablespoon (15 g) of canola oil over medium heat. Arrange the asparagus and sauté for 3–4 minutes, turning, until they are bright green, lightly browned, and tender-crisp (not overcooked). Set aside to cool and cut into 3–4 cm long pieces.

Ingredients: asparagus, Rapeseed oil
Do not cook the asparagus for too long — they should remain firm and intensely green. If the pan is too small, do it in batches.

Preparing the dressing

6

In a medium bowl, place buttermilk (150 ml), add mustard (15 g), honey (15 g), remaining apple cider vinegar (15 g), garlic pressed through a garlic press or finely chopped (5 g), a pinch of salt (2 g), and freshly ground pepper (1 g). Whisk vigorously, then slowly add 15 g of rapeseed oil while mixing until you achieve a smooth, slightly emulsified mixture. Taste and season as needed — it should have a sweet and sour balance with a distinct hint of garlic and mustard.

Ingredients: Buttermilk, Mustard, Honey, Apple cider vinegar, Garlic, Salt, Black pepper, Rapeseed oil
Use a bowl with a diameter of about 18-20 cm and a hand whisk. Add the oil slowly so that the dressing emulsifies nicely. If the dressing is too thick, add 1-2 tablespoons of water.

Assembly

7

In a large bowl (or on a platter), place the chopped napa cabbage. Add the sliced radishes, chopped asparagus, sliced chicken strips, egg quarters, and pickled rhubarb (drained of excess juice). If using, crumble the cottage cheese and add it in a few places. Drizzle about 2/3 of the prepared dressing and gently mix with a wooden spoon or your hands (use disposable gloves if you prefer). Taste and add the remaining dressing if needed. Finally, sprinkle with chopped chives and optionally with toasted, chopped walnuts.

Ingredients: Chinese cabbage, Radish, asparagus, Chicken breast, egg, Rhubarb, Cottage cheese, Chives, Buttermilk, Mustard, Honey, Apple cider vinegar, Garlic
Gently mix to avoid crushing the eggs and breaking the cheese. Add the dressing gradually — it's easier to add than to take away. If the salad sits for a longer time, serve the dressing separately.

Serving

8

Transfer the salad to a decorative bowl or arrange it on plates. Decorate with additional pieces of pickled rhubarb for color, a few chives, and possibly a bit of cottage cheese on top. Serve immediately to maintain the crunchiness of the vegetables.

Ingredients: Chinese cabbage, asparagus, Chicken breast, Rhubarb, egg, Chives, Cottage cheese
It's best to serve on light, flat plates — the color contrast will be more visible. If you're preparing in advance, store the vegetables and dressing separately and combine just before serving.

Fun Fact

💡

Chinese cabbage comes from China, but in Poland, it gained popularity due to the delicate texture of its leaves; combined with typically Polish ingredients like rhubarb or cottage cheese, it creates an interesting spring flavor combination.

Best for

Wielkanoc rodzinny stół przyjęcie wiosenne

Tips

🍽️ Serving

Serve chilled, not icy — it's best to take it out of the fridge 10–15 minutes before serving. The dressing can be served separately in a sauce boat, so guests can season the salad to their liking. For a vegetarian option, replace the chicken with baked smoked cheese or fried cheese.

🥡 Storage

Store the salad in the refrigerator in an airtight container for up to 24 hours. If you plan to store it longer, keep the dressing separate (for up to 3 days) and add it just before serving to keep the vegetables crisp. Reheating is not recommended — the salad tastes best cold.

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