Spring Mixed Vegetables

Name: Spring Mixed Vegetables
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Purple cabbage; to taste Bitter chrysanthemum; 1 piece Tomato; 3 piece Kumquat; 1 piece Little carrot; 1 piece Boiled egg; to taste Coriander; to taste minced garlic; to taste Sauce: light soy sauce; to taste white vinegar; to taste Sesame oil; to taste Sesame Chili Oil

A celebration of spring produce, with purple cabbage, chrysanthemum greens, tomatoes, and kumquats tossed in a balanced tangy dressing, bright colors and brighter flavor.

10 minNewMedium Cold Dishes Mix Mild Spicy

Instructions

1
Cut the purple cabbage into thin shreds.
2
Wash the bitter chrysanthemum.
3
Cut the tomatoes into pieces and cut the kumquats into pieces.
4
Sauce: light soy sauce, white vinegar, aromatic vinegar, salt, sesame oil, sesame chili oil.
5
Chop various vegetables and put them into a bowl.
6
Mix the vegetables well, and arrange the sliced eggs.
7
This is a big ingot-shaped bowl, a spring mixed salad that is rich in nutrition and fresh and refreshing.