Bean and Napa Cabbage Salad
This fresh salad combines beans, Napa cabbage, cucumber, cherry tomatoes and red onion with a creamy yogurt dressing flavored with mint, cilantro, garlic and lemon.
Updated : 15 October, 2026
Easy
About 30 min.
Ingredients
300 grams
Chinese cabbage
200 grams
Red beans
200 grams
Cherry tomatoes
1
Cucumber
1
Onion
150 grams
Yogurt
1
Garlic
7 grams
Mint
10 grams
Cilantro
2 tablespoon
Olive oil
2 tablespoon
Lemon juice
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can add other vegetables to the salad according to taste. The beans can be cooked from dried or replaced with canned beans.
Step 2
Soak the dried beans in cold water for 6–8 hours. Drain, transfer to a saucepan, cover with fresh water and cook until tender, taking care not to overcook them so they retain their shape.
Step 3
Drain the cooked beans in a sieve and let them dry slightly. To save time, you can use canned beans instead.
Step 4
Wash and dry the Napa cabbage, then cut it into small pieces. For a more delicate texture, you can trim away the thick white centers of the leaves.
Step 5
Wash the cherry tomatoes and cut them into halves or quarters.
Step 6
Wash the cucumber and cut it into half-moons. There is no need to peel it unless the skin is tough, damaged or bitter.
Step 7
Peel the red onion and cut it into thin rings or half-rings.
Step 8
Prepare the dressing. Natural yogurt can be replaced with 10% sour cream.
Step 9
Wash and dry the herbs and remove the mint leaves from the stems. In a blender, combine the natural yogurt, olive oil, lemon juice, cilantro, mint, pressed garlic and spices. Blend for a few seconds until combined.
Step 10
In a salad bowl, combine the Napa cabbage, cherry tomatoes, beans, cucumber and red onion. Mix gently.
Step 11
Transfer the salad to a serving plate, drizzle with the dressing and serve.
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