Purple cabbage is crisp and tender in texture, sweet in taste and has special aroma and flavor. Yam is tender and sweet, and has the effect of nourishing and strengthening the body. Purple cabbage and yam are used as cold salad, which has fresh taste, sweet and sour taste and good color and fragrance. The following introduces the common practice of mixing purple cabbage with yam.

Tools/materials: purple cabbage 150g, yam 200g, and coriander.

Garlic, salt, monosodium glutamate, sugar, vinegar and sesame oil.

0 1 purple cabbage was washed with clear water, drained and shredded. Soak in water, then rinse with water to control moisture.

Peel the yam, wash it with clear water, control the moisture, and shred it. Soak in water, then rinse with water to control moisture.

Peel garlic, wash it with clear water, control the moisture and cut it into powder.

Clean the coriander, control the moisture and cut it into small pieces.

Blanch the yam in water, put it in a pot for two minutes after the water boils, take it out, rinse off the mucus with clear water, and drain the water.

Put the drained yam and cut purple cabbage into a bowl, add minced garlic, a spoonful of sugar and a spoonful of vinegar (the amount of sugar and vinegar increases or decreases according to your favorite taste), add a little salt, a little monosodium glutamate and sesame oil, and mix well.

Then add the coriander and stir it a little.