Cold Tossed Three-Shred Salad
A classic, refreshing Chinese cold appetizer featuring a trio of crisp shredded ingredients tossed in a bright, tangy, savory dressing.
Story
This beloved no-cook cold dish is a staple of Chinese home cooking and casual restaurant menus, prized for its bright, zesty flavor and crisp, refreshing texture that cuts perfectly through rich, heavy meals. Quick to assemble with no cooking required, it is a go-to choice for hot summer days and light, satisfying meals.
Ingredients
carrot
half a carrot
cucumber
half a cucumber
red cabbage
100g
oyster sauce
1 tablespoon
black vinegar
3 tablespoons
salt
1 teaspoon
sesame oil
1 teaspoon
Instructions
1
Step 1
Wash the cucumber and cut it into thin shreds
2
Step 2
Wash the carrot and cut it into thin shreds
3
Step 3
Blanch briefly in boiling water for 1 to 2 minutes; blanching for too long will negatively affect the taste. Rinse under cold water, drain the excess water and combine with the cucumber.
4
Step 4
Follow the same process for the purple cabbage
5
Step 5
Mix 3 spoonfuls of mature vinegar, 1 spoonful of oyster sauce, a small spoonful of salt and a small spoonful of sesame oil to make the dressing
6
Step 6
Pour the prepared dressing over the mixed vegetables, stir well and serve on a plate
