How to make early spring vegetable salad

Vegetarian dishes can also be made to taste great, because early spring vegetable salad is a very anticipated recipe. Garlic is an indispensable seasoning. Salt, olive oil, and aged vinegar should be added during the production process according to personal taste. This vegetarian dish is more suitable for eating in summer, which helps to stimulate the appetite.

1. Prepare the ingredients

2. Remove the tendons of purple cabbage, otherwise it will affect the taste.

3. Cut the purple cabbage into thin strips.

4. Remove the tendons from the green cabbage and cut into thin strips.

5. Peel the carrots and cut into shreds.

6. Boil water in a pot and pour in shredded carrots until the carrots become soft.

7. Remove the shredded carrots, drain the water and set aside.

8. Cut the cherry tomatoes into half.

9. Add all ingredients to a large bowl.

10. Add a teaspoon of salt.

11. Add a small spoonful of white vinegar. I add white vinegar because it has no color. I prefer rice vinegar, so I use rice vinegar instead of white vinegar.

12. Add a small spoonful of sugar.

13. Drizzle with olive oil, mix well, serve on a plate and sprinkle with salad dressing. The delicious, healthy and most suitable vegetable salad for spring is ready.

It is an indisputable fact that eating out can easily lead to damage to health. Early spring vegetable salad is not difficult to make and it is also a very delicious dish.