Colorful Salad
1.
Prepare all the ingredients and avoid rushing about when making them.
2.
Remove the old leaves of the cabbage, take the tender heart, and wash it. It is best to soak it in salt for 5 minutes, so that the pesticide residues in the vegetables can be leached. Then boil the water in a pot and blanch the cabbage. The fungus should also be blanched with boiling water.
3.
Prepare other side dishes and seasonings. The garlic is chopped into minced garlic and the nuts are chopped. I use almonds. If not, you can replace them with other nuts. Peanuts, pistachios, hazelnuts, walnuts, cashews, etc. are all acceptable. Cut yellow pepper, carrot, and kelp into thin strips. Friends who are not good at knives can rub them into silk, but I think the knives are acceptable. Look, the kelp and carrots I cut are thin enough? Haha
4.
Put the blanched fungus into a container, take out the cold boiled water from the cabbage, then squeeze the water, cut into sections, and put it together with the fungus.
5.
Put the sliced carrot, yellow pepper, kelp, and minced garlic all into a fungus bowl.
6.
Add 1 tablespoon of salt, 1 tablespoon of light soy sauce, 3 tablespoons of balsamic vinegar, appropriate amount of sesame oil, 1 teaspoon of chicken powder or chicken essence, and finally add green pepper oil or Chinese pepper oil according to your own taste.
7.
Stir them evenly with chopsticks. Serve on a plate and sprinkle with chopped nuts! how about it? A plate of colorful and nutritious scraping rapeseed is ready! The girls who are losing weight quickly put it away.
Tips:
1. This dish is very light. Don't add too much pepper oil or green pepper oil, otherwise it will feel greasy, not refreshing, and will increase calories.
2. The calories of the nuts are slightly higher, so you can put them less or not. However, eating some nuts in moderation will not increase weight, on the contrary, it can increase the feeling of fullness, so that you will not overdo it when you eat.
