Name: Camellia Oil Sweet and Sour Vegetable Salad!
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 slices lettuce; 2 tablets Purple cabbage; 1 Cucumber; 1/4 onion; 1/2 tomato; 6 teaspoons Camellia oil; 6 teaspoons Brown rice vinegar; 1 tablespoon White sugar; 0.5-1 teaspoon Mustard; a little salt

Camellia Oil Sweet and Sour Vegetable Salad!

by Sunny sister

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Camellia oil, also known as camellia seed oil, hawthorn (cha) oil, is produced from a wild tree species—camellia (tree). The tree grows on high mountains and does not require manual management (such as fertilization or spraying of pesticides) and does not have any pollution. Camellia oil is easy to digest and absorb by the human body. Among the commonly used edible oils, camellia oil contains the most high-quality fatty acids (up to 90.4℅), the least saturated fatty acids (commonly known as fats), and does not contain indigestible mustard. It has significant blood lipid-lowering properties. Since tea oil can remove harmful blood lipids (saturated fatty acids and cholesterol), it has the effects of cleansing blood, reducing blood viscosity and dredging blood vessels; it has strong antioxidant properties, because tea oil is a typical oleic acid/linoleic acid Like oils, strong antioxidant properties are common to this type of unsaturated fatty acids; the rich vitamin E in tea oil is recognized as a strong antioxidant; at the same time, it has good biofilm fluidity, because tea oil has a significant reduction Blood lipid performance, so it can remove fat and cholesterol attached to the inner wall of blood vessels, dredge capillaries and arteries, increase the cross-section of blood transfusion, soften and moisturize blood vessels, restore their elasticity, and keep blood vessels young. [From the Internet] The difference between organic brown rice vinegar and ordinary rice vinegar is that brown rice vinegar has a relatively strong fermented taste, unlike the taste of rice vinegar that we usually eat. Because I like to eat vegetable salad, but I am afraid of the high calorie content of mayonnaise salad dressing, so today I used organic seasoning to make a salad dressing I like-camellia oil sweet and sour salad.
The characteristic of this salad is refreshing and refreshing, and it comes with tips for making vegetable salad. Organic life is my longing. I hope that this concept can gradually penetrate every pore of the society, so that we no longer have to worry about not eating healthy food.

Camellia Oil Sweet and Sour Vegetable Salad!

1. Wash all vegetables after soaking and control the water;

Camellia Oil Sweet and Sour Vegetable Salad! recipe

2. In order to remove the moisture on the surface of the vegetables, and to make the vegetables more crispy, put a large sheet of kitchen paper in the fresh-keeping box, and then put in the leafy vegetables that have been initially water-controlled;

3. Cover with kitchen paper, then cover and put in the refrigerator. This work can be done the night before and used for salad the next morning.

4. Prepare all the seasonings and an empty glass bottle. You can make more salad dressing at one time, put it in the refrigerator, and use it next time;

5. Put sugar, salt, and mustard in the bottle;

6. Then pour in camellia oil and brown rice vinegar;

7. Close the lid and tighten;

8. Hold the bottle tightly with both hands and shake it up and down to mix the seasonings evenly;

9. Tear the leafy vegetables into small pieces by hand, cut the colored peppers and onions into strips, slice the cucumbers, and cut tomatoes into small pieces, and put them in the salad bowl;

10. Pour the salad dressing;

11. Just stir the vegetable salad evenly.

Tips:
Windy sunny day:
1. The amount of mustard in the seasoning salad dressing should be added according to your own preferences, and the lid should be tightened to prevent leakage when shaking;
2. Clean the leafy vegetables according to the above method and keep them in the refrigerator for 3 days. You can use them as you eat, but you can't put too much, too much, too much, so you can't absorb water;
3. The leafy vegetables are best to be torn apart by hand instead of cutting with a knife, so that the seasoned salad dressing and vegetables are better integrated;
4. It is best to wear disposable gloves when mixing salad, it will mix more evenly.