Cold purple cabbage is a healthy dish combining Chinese and western. This dish is not only beautiful, but also nutritious, especially rich in vitamins C and V and more vitamins E and B. Purple cabbage can be eaten raw or cooked. But from a nutritional point of view, it is better to eat raw food. Here are some ways to recommend cold purple cabbage for your reference. Method 1: Shred purple cabbage and carrot, add proper amount of olive oil, salt, white vinegar and brown sugar powder, mix well and put them into a lunch box to eat. Practice 2: half a purple cabbage, one fresh cucumber, salt, sesame oil and white vinegar. Remove the dry skin from the purple cabbage, wash and shred; Cleaning cucumber, removing thorns, and slicing; Marinate cabbage with salt for 5 minutes, and filter out the soup; Pour shredded cucumber and shredded cabbage into a large basin, add sesame oil and white vinegar and mix well to serve. Practice 3: purple cabbage, onion, yellow pepper, cucumber, the right amount. Cut all kinds of raw materials into shreds, and quickly blanch the shredded purple cabbage and onion in boiling water. Stir-fry a dish of peanuts (you can use the microwave oven for one minute, turn it over and then one minute); Mix a bowl of juice with garlic, vinegar, sugar, salt, pepper oil and sesame oil; Put the peanuts in a plate, add the bowl of juice and mix well. Practice 4: Half of fresh purple cabbage, cut into filaments. Pour olive oil, salt, sugar, white vinegar and pepper together. Stir the vinegar juice for 2 minutes to fully blend together. Add vinegar juice when serving, stir well and sprinkle sesame seeds on the surface. Do not add vinegar juice in advance. If it is left for a long time, the purple cabbage will wither after it comes out of the water, and it will not look crisp. Practice 5: purple cabbage, cucumber, lemon, salt, sugar, chicken essence, balsamic vinegar, sesame oil and ice water. Wash and shred the purple cabbage, boil the water in the pot, put it in the water, take it out, rinse it with cold water and soak it in ice water for half an hour. Wash cucumber and shred for later use, squeeze out a little lemon juice from lemon, and shred lemon peel for later use. Take out the soaked purple cabbage, control the dry water, add cucumber and lemon peel, add salt, sugar, chicken essence, balsamic vinegar and sesame oil, add a little lemon juice and mix well. Food comment: Cold purple cabbage is really good, with crisp taste, refreshing taste and rich nutrition. Purple cabbage is rich in vitamin C and antioxidant substances, which can be used for health care and beauty, and is suitable for dieters to eat. Purple has disinfection and purification effects, which helps to regulate the body's metabolism. Purple cabbage is rich in pigment and is a good raw material for salad or western food color matching. When frying or cooking purple cabbage, it is necessary to keep its gorgeous purple-red. Before operation, a little white vinegar must be added, otherwise, it will turn black-purple after heating, which will affect the appearance.