Preparation:
Cut the Chinese cabbage into thin strips and the cucumber into slices. Sprinkle with a pinch of salt and let stand for 10 minutes.
Cut the pepper into thin strips and finely chop the onion. Heat olive oil in a pan and fry the onion until golden brown. Add the pepper and fry for another 3 minutes. Add the sugar and mix well.
Squeeze excess liquid from the Chinese cabbage and cucumber and place them in a bowl. Add the bell pepper, onion and spring onion.
In a bowl, mix together yogurt, sun-dried tomatoes, Italian herbs, mustard seeds, apple cider vinegar and crushed garlic.
Mix the dressing into the vegetables and mix well.
Garnish the salad with fresh parsley and serve immediately.
Tips:
For a spicier note, a chili pepper can be added.
Pickled cucumbers can be used instead of mustard seeds.
The salad can be served with whole grain bread or croutons.
