Purple Cabbage with Trimmed Bean Sprouts
A cold appetizer featuring purple cabbage, mung bean sprouts, and green chili peppers, blanched then tossed in a spicy yogurt sauce.
Ingredients
Purple cabbage (washed, cut into thin strips)
200 g
Mung bean sprouts (trim both ends, keep the middle)
100 g
Green chili peppers (washed, deseed and remove veins, cut into thin strips)
2
Salt
1 tsp
Spicy yogurt sauce
2 tbsp
Instructions
1
Step 1
Trim both ends of the mung bean sprouts, keeping only the middle section—this is known as 'qia cai' (trimmed sprouts).
2
Step 2
Wash the green chili peppers, remove the seeds and veins, and cut them into thin strips along with the washed purple cabbage.
3
Step 3
Blanch the prepared vegetables in a pot of boiling water until just tender, then remove and rinse with cold pure water, and drain thoroughly.
4
Step 4
Toss the vegetables with the salt, arrange them on a plate in a tower shape, drizzle with the spicy yogurt sauce, and serve immediately.
