1. Wash the ingredients and set aside.
2. Slice lotus root, lemon oak slices, and cut purple cabbage into small pieces.
3. Add a little cold water to the purple cabbage and make a juice.
4. Strain with a sieve.
5. Squeeze lemon juice into the kale juice and stir well.
6. Boil the lotus root slices with boiling water. (Put some salt in the water)
7. The blanched lotus root slices are colored in the kale juice for 30 minutes.
8. Drain the water and squeeze into the Chobe salad dressing.
9. Mix gently and evenly.
10. Just put it on the table.
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