Spring Vegetable Salad

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
rape blossoms spring cabbage carrot scallop eyes	30g 20g 10g 20g	120g 80g 40g 80g	dark soy sauce vinegar oil salt	2g 6g 2g 0.3g	8g (1 1/3 teaspoons) 24g (1 2/3 tablespoons) 8g (2 teaspoons) 1.2g (1/4 teaspoon)

1	Cut rape blossoms to 3 to 4 cm in length. Cook in slightly salted water, then remove to cold water.
2	Slice the cabbage and carrot into thin strips, making the carrot thinner. Briefly cook the strips in water.
3	Cook scallop eyes in water.
4	Combine the ingredients and place them on a serving dish. Mix the seasonings for the dressing well and pour over the salad.