Summer Salad

Name: Summer Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Bitter chrysanthemum; 30g carrot; 3 pcs radish; 3 cloves garlic; 10ml Linseed oil; 5ml Soy sauce (premium); 5ml Vinegar

by Dark blue millet porridge

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Many friends bought linseed oil, but they don’t know how to eat it is the most scientific. Some even used it for cooking, it was a waste of such a good thing. Flaxseed oil contains a lot of omega-3 unsaturated fatty acids, which will decompose when heated to 80 degrees. Therefore, linseed oil should be eaten cold.

Ingredients

Summer Salad

1. Prepare 150 grams of bitter chrysanthemum, 30 grams of carrots, 3 radishes, 3 cloves of garlic, clean and set aside;

2. Prepare seasonings: linseed oil, soy sauce and vinegar;

3. Shred carrots, slice radishes, mince garlic and set aside;

4. Pour soy sauce, aged vinegar and flaxseed oil in a small dish and stir well;

5. Put bitter chrysanthemum, carrots, water radish, garlic, linseed oil, soy sauce and vinegar in a large bowl and stir well. (Because soy sauce is relatively salty, there is no more salt.)

Tips:
Mix cold vegetables with linseed oil. When you eat this way, you must pay attention to eating fresh, because a-linolenic acid is afraid of oxidation, and it should not be exposed to the air for too long, otherwise the nutrients will be destroyed.