Ingredients:

Roman lettuce, New Zealand spinach, radicchio, cabbage, zucchini, white onion, red bell pepper

Seasoning:

Peanuts, garlic water, olive oil, vinegar, sugar, soy sauce

Recipe:

1 Rinse the vegetables well and drain

2 Mix well salt, garlic water, olive oil, vinegar, sugar, soy sauce

3 Add the sauce into the vegetables and mix with hands. Add in peanuts, onion, red bell pepper (mix gently with hands and be careful don’t break the vegetables)

Xiaopang’s comments:

This is a must-order dish for me when I dine in Xibei but I have never known how to make it. The salad used imported vegetables that are fresh and crispy. And it’s a colorful dish mixes with white, green, red and yellow. The vegetables must be drained after rinse to keep the richness of the sauce. Storage the vegetables in the 5°C fridge to keep the best texture when serve. The proportion of each seasoning is the key and olive oil made the salad easy to mix. Serve the salad in a glass bowl can present the colors and make it appetizing. This dish looks simple but there are so many details to work with.