Salad with Napa Cabbage, Sausage, Cucumber, and Corn
A quick and hearty mix of fresh vegetables and sausage, perfect for everyday meals or gatherings.
Updated : 24 June, 2025
Easy
About 20 min.
Ingredients
0.5
Chinese cabbage
150 grams
Boiled sausage
150 grams
Canned corn
3
Eggs
1
Cucumber
2 tablespoon
Mayonnaise
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
Advices
Advice
How to boil eggs hard? To avoid cracks, place eggs in cold water and heat slowly. After boiling, cook for 9 minutes, then cool in cold water - this helps peel them easier.
Preparation
Step 1
Boil the eggs in advance and let them cool. Drain canned corn using a sieve to remove excess liquid.
Step 2
Rinse and dry the Napa cabbage. Finely shred the needed amount. You can cut the entire head or separate the leaves first.
Step 3
Dice the sausage into medium-sized cubes. You can use any cooked or smoked sausage.
Step 4
Peel the eggs and dice them. For a neat presentation, cut all ingredients into equal-sized cubes.
Step 5
Wash and dry the cucumber, then dice it. Taste it to check for bitterness—remove the peel if it’s tough.
Step 6
Combine all ingredients in a bowl, add the corn, season with salt and pepper. Remember that mayo also contains salt.
Step 7
The salad is ready! Add mayonnaise and serve immediately. If you're serving later, chill the bowl and add mayo just before serving - fresh salads release liquid quickly. Enjoy!