How to make cold cabbage salad?

Cold cabbage is a dish that people particularly like to eat in summer. It not only promotes the growth and development of children, but also has a good effect on preventing Alzheimer's disease in the elderly. More importantly, this dish is very easy to make and very refreshing. As long as you prepare the ingredients, you can make it whenever you want to eat it.

1. How to make cold cabbage salad

1) Ingredients

Cabbage: one

Red oil: appropriate amount

Sesame oil, salt, chicken powder, sugar, rice vinegar

Steps

1. Ingredients for this dish.

2. Tear the cabbage into pieces.

3. Put the shredded cabbage into boiling water and blanch it.

4. Put the blanched cabbage into cold water.

5. Squeeze out the water from the cabbage after blanching.

6. Add appropriate amount of refined salt.

7. Add appropriate amount of white sugar.

8. Add appropriate amount of rice vinegar.

9. Add appropriate amount of red oil.

10. Add appropriate amount of sesame oil.

11. Mix all the seasonings well.

12. Prepared cold cabbage salad.

2. Nutritional value of cabbage

1. Cabbage has a high water content (about 90%) and low calories. However, the calories in most shredded cabbage salads are 5 times higher than that of pure cabbage. Because salads often contain oil-rich seasonings, people who want to lose weight by controlling their diet are best to use low-calorie seasonings for salads.

2. Cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations. Therefore, pregnant women and anemia patients should eat more cabbage.

3. The nutritional value of cabbage is almost the same as that of Chinese cabbage, and its vitamin C content is about twice as high. In addition, cabbage is rich in folate, which is an advantage of brassica vegetables. Cabbage is rich in vitamin C, vitamin E, β-carotene, etc., and its total vitamin content is three times that of tomatoes.

4. Rich in Vitamin U

Cabbage is rich in vitamin U, which has a good therapeutic effect on gastric ulcers and can accelerate wound healing. It is an effective food for patients with gastric ulcers.

However, cabbage and other mustard vegetables contain small amounts of goitrogenic substances (such as thiocyanate), which can interfere with the thyroid gland's utilization of iodine. When the body undergoes compensatory response, the thyroid gland enlarges and forms a goiter. The goitrogenic effect of cabbage can be eliminated with large amounts of dietary iodine, such as iodine tablets, iodized salt, and seafood such as marine fish and seaweed to supplement iodine.