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Coleslaw Salad | Easy recipe at home related to cooking researcher / Transcript of recipe by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

cabbage : 400g
にんじん : 60g
コーン : 100g
塩 : 小さじ1/2
(A) Mayonnaise : 大さじ2
(A) Vinegar : 大さじ1と1/2
(A) Sugar : 小さじ1と1/2
(A) Consomme granules : 小さじ1/2
(A) black pepper : 適量

Time required

30minutes

Procedure

1) make preparations 01:26
Remove the core from the cabbage and peel off the leaves.
Cut off the core part of the leaves, thinly slice, and then shred.
Lightly roll the leaves and cut into strips.
Place the chopped cabbage in a bowl.
Peel the carrots, cut in half, stand the carrots upright, cut into 3-5 mm wide strips, stack several pieces on top of each other, and cut into thin strips.
2) rub in salt 03:20
Add the carrots and salt to the bowl with the cabbage, rub it all together, and let it sit for 15 minutes.
Squeeze cabbage and carrots by hand to remove moisture.
3) finish 04:36
Add the drained corn to the bowl of 2.
Add (A) and mix the whole to complete.

Point

・You can use your favorite vinegar such as sushi vinegar.
・Cabbage is easier to eat by cutting the core part and the leaf part separately.
・In step 2, the vegetables are rubbed with salt to remove moisture, making it easier for the flavor to permeate.
・When seasoning in step 3, you can arrange grainy mustard or grated cheese.