Cold salad is refreshing. Generally speaking, cold vegetarian dishes taste better. Chinese cabbage is rich in nutrition and low in fat, so it is very suitable for cold salad. There are many methods of cold cabbage, which are simple and very suitable for home cooking. You can eat cold cabbage when you have porridge and side dishes.

1. cold cabbage bangzi:

remove the leaves of Chinese cabbage and leave only the stem (bangzi), wash and shred it and soak it in cold boiled water for about 5 minutes to make it more crisp, then pick it up and drain it for later use. Put shredded Chinese cabbage into a large bowl, add chopped pepper, coriander leaves, fried peanuts and all seasonings and mix well.

2. Cold sweet and sour cabbage: the cabbage is cut into thin strips about 4-5cm, and the red pepper is chopped; Put 1/3 Chinese cabbage strips into a dish, and evenly sprinkle about 1/4 spoon of salt, 2/3 spoon of sugar and 1/3 of red pepper; Then take 1/3 Chinese cabbage strips and spread them upwards, and sprinkle with about 1/4 spoon of salt, 2/3 spoons of sugar and 1/3 of red pepper; Spread the remaining Chinese cabbage strips, sprinkle with 1/4 spoon of salt, 2/3 spoon of sugar and red pepper; Marinate the cabbage for about 1 hour until it comes out, add proper amount of vinegar and mix well.

3. Shredded cold and sour Chinese cabbage: clean three Chinese cabbage leaves and cut them into filaments, shred a green pepper for later use, then shred a carrot and blanch it in boiling water for 1 minute, then rinse it with cold water and drain the water for later use. Put all the shredded shreds into a bowl, add salt, monosodium glutamate, spiced powder, shredded onion and shredded red pepper, heat 1 tablespoon of hot oil and pour in a proper amount of white vinegar and mix well.

4. cold cabbage

a Chinese cabbage, remove the rotten help and wash it. Take half a tree, shred it, and try to choose the tip of cabbage. Add light soy sauce, vinegar, salt, chicken essence and sugar. Don't stir yet, add shredded onion. Heat the oil in a pan, stir-fry the red oil with shredded peppers, pour it into a cabbage bowl, and stir well while it is hot. Add coriander segments before stirring.