Main Ingredients:
Purple cabbage: 120g; Pigeon breast: 1 piece.
Additional Ingredients:
Baby bok choy: a small amount.
Seasonings:
Preserved garlic: a few cloves; Salt: 0.5g; White vinegar: a small amount.
Flavor: Garlic; Technique: Toss; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Making Purple Cabbage and Pigeon Breast Salad
Take the purple cabbage.
Shred the cabbage.
Shred the baby bok choy.
Place in a bowl.
Slice the preserved garlic.
Add to the vegetables.
Take the pigeon breast.
Shred it and add to the vegetables.
Add salt and white vinegar.
Toss until salt dissolves.
Finished product.
