Monday:

Shredded cold cucumber: Shred cucumber, add vinegar, salt and sesame oil and mix well.

Cold fungus: cut the fungus into small pieces after soaking, add vinegar, minced garlic, salt and sesame oil and mix well.

Tuesday:

Cold shredded radish: cut shredded radish into fine filaments, add vinegar, salt and sesame oil and mix well.

Cold kelp silk: kelp is soaked and cut into filaments. Add vinegar, minced garlic, salt and sesame oil and mix well.

Wednesday:

Cold onion: cut the onion into thin filaments, add vinegar, salt and sesame oil and mix well.

Cold tomato: cut the tomato into small pieces, add honey, lemon juice and salt and mix well.

Thursday:

Cold celery: cut celery into small pieces, add vinegar, salt and sesame oil and mix well.

Cold bitter gourd: Slice bitter gourd, add vinegar, salt and sesame oil and mix well.

Friday:

Cold eggplant: cut eggplant into small pieces, add vinegar, salt and sesame oil and mix well.

Cold bean curd skin: cut bean curd skin into filaments, add vinegar, minced garlic, salt and sesame oil and mix well.

Saturday:

Sliced cold pumpkin: cut the pumpkin into thin filaments, add vinegar, salt and sesame oil and mix well.

Cold-mixed shredded carrots: cut carrots into thin filaments, add vinegar, salt and sesame oil and mix well.

Sunday:

Cold purple cabbage: cut purple cabbage into filaments, add vinegar, salt and sesame oil and mix well.

Cold spinach: blanch the spinach and cut it into pieces. Add vinegar, salt and sesame oil and mix well.

While enjoying the cold salad, it is suggested to match some low-calorie staple foods with high-cellulose vegetables, such as brown rice, oats and sweet potatoes, to maintain a balanced nutrition. In addition, controlling the total calorie intake of diet and increasing exercise are also the key to lose weight.