Salad
WHAT YOU WILL NEED
From ingredients
7 products
SIMPLE PROCESS
Step by step recipe
The key to this salad is proper slicing: all ingredients should be cut into thin strips or half-rings so they absorb the dressing evenly. Chinese cabbage adds lightness and crunch, while salami brings a rich, savory flavor. Dress with mayo just before serving to keep the salad fresh and crisp.
Prep the Cabbage
Wash and dry Chinese cabbage, shred finely, discarding thick stems. Place in a large salad bowl.
Slice Cucumber and Salami
Slice the cucumber and salami into thin strips of similar size. Add to the cabbage.
Prep the Onion
Peel and slice the onion into thin rings, then separate into half-rings. If the onion is too sharp, soak in cold water for 5 minutes.
Dress and Toss
Add mayonnaise, salt, and pepper to taste. Gently toss until the dressing coats all ingredients evenly.
Serve
Transfer to a serving bowl or individual plates. Garnish with fresh herbs if desired. Serve immediately.
CHEF'S TIP
Shred Cabbage Finely
Thin shreds make the salad more delicate and help the dressing coat every piece. Remove tough stems before shredding.
Slice Everything into Uniform Strips
Cut cucumber and salami into similar-sized strips for even texture and balanced flavor distribution.
Choose Quality Salami
A flavorful salami with a slight kick works best. If it's too fatty, you can reduce the amount of mayonnaise.
Dress Just Before Serving
Add mayonnaise right before serving to keep the cabbage crisp and prevent it from releasing water. Store dressing separately if making ahead.
SUBSTITUTIONS
Add your taste
- With Ham Instead of Salami Replace salami with ham or cooked sausage — the salad becomes milder and less spicy.
- With Chicken Use cooked or smoked chicken breast, sliced into strips, instead of salami for a lighter version.
- With Sour Cream Instead of Mayo Use 20% sour cream instead of mayonnaise — the flavor becomes tangier and more delicate, with slightly fewer calories.
- With Red Onion Use red onion instead of yellow — it's sweeter, milder, and adds a pop of color.
HOW TO STORE
How to Store Salami Salad
Best eaten fresh. If leftovers remain, store in a covered container in the fridge for up to 1 day. The salad may lose crunch and release liquid, so stir before serving. Do not freeze.
GOOD TO KNOW