Chinese cabbage: The underrated star of your dinner plate

No matter what I prepare for the main dish, there must always be coleslaw. It's an excellent opportunity to enjoy one of the five recommended daily servings of vegetables. Although the selection in the autumn-winter season is more limited, there are some that you can always keep in the fridge. One of them is Chinese cabbage.

We mostly appreciate regular white cabbage, as Chinese cabbage remains in its shadow but possesses numerous health benefits. First and foremost, it has the fewest calories of all types of cabbage. It contains protein, a lot of carbohydrates, and fibre. It's a good source of vitamin C, beta-carotene, and minerals, especially calcium, iron, and manganese. It's ideal for coleslaws because it's soft yet remains crunchy. It has a refreshing, delicate taste.

What to pair with Chinese cabbage? Because of its delicate taste, it pairs well with practically everything. A coleslaw made with it is also a good, economical idea when you have leftover vegetables in the fridge. I think carrots, celery, pickles, greens, and apples work great. It's better to prepare a dressing based on olive oil and lemon juice instead of mayonnaise to make the coleslaw lighter.

Ingredients:

• Half of a Chinese cabbage,
• 1-2 pickles,
• 5 tablespoons canned sweetcorn,
• 1 carrot,
• 1 apple,
• Half a bell pepper,
• A piece of celery,
• A small piece of leek,
• Your favourite greens.

For the dressing:

• 3 tablespoons olive oil,
• A teaspoon of lemon juice,
• Half a teaspoon of honey,
• 1 clove of garlic,
• Salt and pepper to taste.

Method of preparation:

1. Thoroughly clean the cabbage, removing the outer leaves and core. Then, slice it into thin strips.
2. Peel the carrot, celery, and apple and grate them on a coarse grater.
3. Prepare the pickles similarly.
4. Dice the bell pepper. Slice the small piece of leek very thinly. Prepare the greens similarly.
5. Combine all the prepared ingredients.
6. Prepare the dressing from the listed ingredients, and press the garlic through a garlic press.
7. Pour the dressing over the salad and mix thoroughly.