Whether or not a red cabbage salad needs to be blanched depends on personal taste and preference, but blanching can help remove pesticide residues and odors from red cabbage while shortening the cooking time.
First, blanching can remove pesticide residues from the purple cabbage. During the cultivation process, red cabbage may come into contact with pesticides, and blanching can effectively remove these harmful substances, thereby reducing the potential threat to health.
Secondly, blanching can remove the odor of red cabbage. Some red cabbage may have some off-flavors, and blanching can help remove these odors and make the taste more refreshing.
In addition, blanching can also shorten the cooking time. If you want to cook red cabbage quickly, blanching is a good option. Blanching the red cabbage in boiling water can shorten the cooking time and make the red cabbage easier to cook.
However, some people may think that blanching will destroy the nutritional value of purple cabbage. In fact, the shorter time of blanching has little effect on the overall nutritional value of red cabbage. Moreover, pesticide residues and odors can be removed by blanching, so that the nutrients of purple cabbage can be better retained.
To sum up, if you want to better remove pesticide residues and odors, and shorten the cooking time, you can blanch the red cabbage. When blanching, it is recommended to blanch the red cabbage in boiling water and then drain it immediately to maintain its taste and nutritional value.
If you don't mind pesticide residues and odors, or want to retain more nutritional value, you can choose to mix purple cabbage directly without blanching.