Purple cabbage mixed with shredded potatoes

Overview

Now that the weather is getting hotter day by day, cold salad has become the protagonist on the dining table. Today, purple cabbage is mixed with shredded potatoes. It not only looks good in color, but also tastes good. Potatoes are rich in dietary fiber, and some data show that their content is as much as that of apples. Therefore, potatoes are absorbed slowly by the gastrointestinal tract. After eating potatoes, they stay in the intestines for much longer than rice, making them more full. At the same time, they can also help take away some grease and garbage, and have a certain laxative and detoxification effect. Purple cabbage is rich in nutrients, including rich vitamin C, more vitamin E and vitamin B family, as well as rich anthocyanin glycosides and cellulose.

Tags

• cold dishes
• vegetarian dishes
• home cooking
• common dishes
• coriander
• garlic
• pork in spicy sauce
• potatoes
• premium light soy sauce
• purple cabbage
• vinegar
• white sugar

Ingredients

Steps

1. 1 Soak the purple cabbage in water and wash it thoroughly.

   

2. 2 Peel and wash the potatoes, cut into thin slices and then cut into shreds.

   

3. 3 Put the shredded potatoes into a pot of boiling water and blanch them for about 20 seconds, then take them out and rinse.

   

4. 4 Cut the washed purple cabbage into thin strips.

   

5. 5 Peel the garlic and mince it into minced garlic, and cut the coriander into small pieces.

   

6. 6 Take a small bowl, add minced garlic, two spoons of extra light soy sauce, a spoonful of vinegar, a spoonful of chili sauce, and a little sugar to make a sauce.

   

7. 7 Put shredded potatoes and purple cabbage into a large bowl.

   

8. 8 Add coriander, pour in the prepared sauce and mix well.