Cold red cabbage
By WillYost
The outer skin of the purple cabbage was squeezed into vegetable juice when I made colorful dumplings for me. The rest of the heart I thought was very tender and it was very good to make salad! Hope everyone likes it! Continue to thank everyone for voting hard for me!
Recipe Recommendations
- purple cabbage half a
- sesame oil 1 scoop
- balsamic vinegar 1 scoop
- salt 1 scoop
- white sugar half a spoonful
- chicken essence half a spoonful
- slightly spicy
- mix
- ten minutes
- simple
Steps for Cold red cabbage
1
Half of the heart of the purple cabbage.
2
Pushing aside the leaves and washing them one by one.
3
Cut it into thin threads.
4
Put the shredded purple cabbage into a clean large container, add 1 teaspoon of salt and marinate for 5 minutes to drain the water.
5
Pour away excess water from marinating.
6
Add half a spoonful of chicken essence in turn.
7
Half a teaspoon of sugar.
8
A spoonful of balsamic vinegar.
9
Half a spoon of pepper sesame oil.
10
A spoonful of sesame oil.
11
Stir well and plate.Cold red cabbage Make Tips
Because I think red cabbage has a bit of a raw smell, I marinate it with salt first to pour off the liquid and remove the odor, making it more refreshing to eat! If you don't mind, you can skip the salting step to draw out water and just mix it directly!