Chinese cabbage salad with sheep cheese

Chinese cabbage salad with sheep cheese

Category: Cold meals and snacks

Ingredients
Cabbage	a piece thick 5 cm
Mango can be replaced with fresh cucumber, carrots	1/2 pcs.
Sheep cheese - for sprinkling
Salt	taste
Fresh parsley - chopped	2 tbsp. l.
Green onions - chopped	2 tbsp. l.
Vegetable oil - for refueling

Cooking method

• Cut a piece about 5 cm thick from a large fork of cabbage. Finely chop the cabbage, crush it a little with your hands.
  
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• Put cabbage in a salad bowl, grate mango on a coarse grater.
  
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• Add parsley, green onions, salt, vegetable oil, mix gently so as not to damage the splendor of the cut vegetables. I do the mixing with my hands, bottom to top.
  
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• Put the salad on portioned salad bowls, cut the cheese into thin slices on top, successfully cut the cheese with a lazy knife, with which we clean vegetables.
  
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Note

Salad from the series "From what was" available in the refrigerator, little by little.

The leftover Chinese cabbage, which has nowhere else to use, the mango leftover from the past salad came in handy. Mango can be replaced with fresh cucumber, carrots, but mango gives the salad a pleasant sourness!

You can use any cheese, but I liked the sheep or goat cheese, they are a little salty, if you eat them just like that or with bread - and the salad turned out what you need! I like the structure of these cheeses, with holes, loose inside, fragile, and the further they lie, the saltier they become, and they go very well for sprinkling!

The result is a very light, juicy, fresh-to-taste salad! It is also suitable as a side dish with meat, for example, baked chicken wings, or as an independent dish, for example, for dinner, when there is nothing after six o'clock. Although, how to say, the taste of vitamin salad, a little sour from mango, will make you want to eat!

Cook with pleasure and bon appetit!