Japanese Purple Cabbage

Name: Japanese Purple Cabbage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Purple cabbage; 2 bowls White vinegar; 1/4 spoon Soy sauce; 3 pieces Celery leaves; A small amount black pepper powder; 1 tablespoon and a half ketchup; 1/4 spoon honey; 1/4 bowl Garlic water; 1 Chives; A small amount onion; 2 drops sesame oil; A small amount salt; 1 tablespoon Pickled pepper water

by Master of Dark Cooking

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

My baby doesn't like the sweet and greasy taste of salad dressing, Thousand Island dressing. My baby likes to eat sour. This purple cabbage is sour and sweet and delicious. It has a Japanese-style salad, especially suitable for hot summer. My baby can make it even for a week. three times

Japanese Purple Cabbage

1. Remove the outermost layer of red cabbage, chives, celery leaves, onions and wash

2. Remove the hard core and cut into thin strips. Select the old leaves. Don’t cut the chives. Cut the flowers. Onion. Chop celery leaves.

3. Put the purple cabbage in a basin and sprinkle with one and a half tablespoons of salt, stir evenly and marinate for eight to ten minutes

4. Take a bowl, add half a bowl of white vinegar, a spoonful of tomato sauce, prepared garlic water, pickled pepper water, honey, and light soy sauce, drip with sesame oil and stir evenly, sprinkle with chopped green onion and black pepper

5. Wring the red cabbage dry and drain it, put it into the dish and pour a small half bowl of white vinegar and stir evenly. Add a small amount of salt and then pour the sauce just prepared. Then pour the remaining white vinegar and tomato sauce into the dish and stir evenly. Sprinkle with celery leaves. Leave it for ten minutes and you can eat it