Caesar with Chinese cabbage

Cookinero 5 Mar 2025

We all love Caesar salad. Many of us have had the desire to make it at home, but it is not easy to get Romaine lettuce everywhere. You don’t have to go far and look for the most similar replacement — just take Chinese cabbage. Our recipe does not include a layout for the salad dressing, so it is better to look for the recipe in other sources or buy a ready-made one.

How to cook Caesar with Chinese cabbage

Step 1

Caesar with Chinese cabbage

Fry the bread on both sides until golden brown and cut into small cubes.

Step 2

Caesar with Chinese cabbage

Boil the eggs, peel and cut in half.

Step 3

Caesar with Chinese cabbage

Cut the cheese into thin slices, a knife "economka" will help with this. Cut the cherry tomatoes in half.

Step 4

Caesar with Chinese cabbage

Cut the chicken fillet into thin slices and fry until done. Salt and pepper to taste.

Step 5

Caesar with Chinese cabbage

Tear the Chinese cabbage leaves into a deep container and mix them with the sauce.

Step 6

Caesar with Chinese cabbage

Place the cabbage leaves in the sauce on a plate, then the chicken, croutons, eggs, tomatoes and cheese slices.

Caesar with Chinese cabbage - FAQ About Ingredients, Baking Time and Storage

Yes! Romaine lettuce or kale make great substitutes for Chinese cabbage. Just adjust the texture and taste slightly.
Store in an airtight container for up to 2 days. Keep dressing separate if possible to prevent sogginess.
Try grilled tofu, chickpeas, or roasted portobello mushrooms for a hearty vegetarian alternative.
Use stale bread and bake at 375°F until golden for extra crispiness with less oil.
Omit the croutons and increase protein (extra chicken/cheese) plus add avocado for healthy fats.
A sesame-ginger vinaigrette or miso dressing pairs beautifully for an Asian-inspired twist.
Double ingredients but mix dressing separately. Add it just before serving to maintain texture.
Freezing isn't recommended as greens become mushy. Store components separately for best results.

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