Crispy Three Shreds
A cold salad featuring white, green, yellow, and red shreds, offering a crisp, refreshing texture with low sugar and low fat.
Ingredients
cabbage (washed, cut into thin strips)
to taste
carrot (washed, cut into thin strips)
to taste
small green chili pepper (washed, cut into thin strips)
to taste
salt (used to remove raw taste and season)
to taste
minced ginger
to taste
garlic paste
to taste
MSG
to taste
red chili pepper (wiped clean with a dry cloth, cut into thin strips)
to taste
Sichuan peppercorn
a few
star anise
2--3 cloves
salad oil (i.e., vegetable oil, drizzled hot over the seasoning)
to taste
vegetable oil (fragrant oil or peanut oil both work)
to taste
Instructions
1
Prepare the ingredients
Wash the vegetables, drain off excess water, and cut into thin strips. Sprinkle with salt and let sit for 5--10 minutes to remove the raw taste. Discard the released water, then sprinkle with minced ginger, garlic paste, and MSG. Mix well and arrange on a serving plate.
2
Make the hot oil
Place a few Sichuan peppercorns, 2--3 star anise, and red chili peppers (wiped clean with a dry cloth and cut into thin strips) into a small bowl. Pour the heated vegetable oil (fragrant oil or peanut oil both work) over them. Once cooled, drizzle the infused oil over the shredded vegetables.
