Rainbow Salad

Overview

I bought a lot of novel vegetables online, and the colors are so beautiful! Toss them together in a vegetable salad today!

Tags

• cold dishes
• cantonese cuisine
• children
• afternoon tea
• summer recipes
• brussels sprouts
• corn shoots
• japanese salad dressing
• purple potatoes
• red leaf lettuce
• small tomatoes

Ingredients

Steps

1. 1 Peel the purple potatoes, put them in a container, add an appropriate amount of water, and heat them in the microwave for 10 minutes until they can be easily penetrated with chopsticks

   

2. 2 Take it out and cut into small cubes for later use

   

3. 3 Wash the corn shoots, carrots and cabbage and put them in a pot with water until cooked

   

4. 4 Soak red leaf lettuce and cherry tomatoes in water and wash

   

5. 5 Cut the blanched vegetables into small pieces, slice the tomatoes, and cut the red leaf lettuce into shreds and set aside

   

6. 6 Put the vegetable chops on the plate. I arranged them according to the colors of the rainbow

   

7. 7 Pour on the Japanese salad dressing and mix well when eating

   

8. 8 Finished product pictures