Purple kale, also known as red kale, purple cabbage or purple fennel white, commonly known as purple cabbage, Cruciferae, Brassica species of a variant of the genus Brassica, a type of nodular kale. It is called purple kale because of the purplish color of the outer leaves and leaf bulbs, and is also called purple cabbage.

The leaves are purplish-red, the leaf surface has wax powder, and the leaf bulb is nearly round. It is rich in nutrients, especially rich in vitamin C, vitamin U, and more vitamin E and B group.

Commonly eaten as follows:

Preparation materials: 70 grams of shredded cucumber, 300 grams of purple kale, 4 grams of white sesame seeds, 2 grams of salt, sugar, 15 grams of soy sauce, 15 grams of vinegar, 5 grams of sesame oil

I, cucumber julienne, purple kale shredded.

Two, the container poured into the purple kale, cucumber shredded.

Three, salt, sugar, soy sauce, vinegar, sesame oil, white sesame seeds, mix well.

four, stir well.

V. Plate and sprinkle with white sesame seeds to serve.

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