Making cabbage coleslaw (making pickled cabbage cabbage salad)
I made cabbage dishes because I learned how to make cabbage coleslaw, a pickled cabbage dish that I came across while eating mainly as a wrap or as a chicken restaurant cabbage salad. (Big drink: rice spoon/small drink: based on teaspoon)
2 serving
Within 30 minutes
써지니
Ingredients
  • Cabbage
    85g
  • onion
    40g
  • Carrot
    40g
  • canned corn
    50g
  • Vinegar
    2~3TS
  • Sugar
    0.3TS
  • lemon juice
    1TS
  • Mayonnaise
    2TS
  • Salt
    0.2ts
  • Sugar
    1ts
  • Vinegar
    2ts
Cooking Steps
STEP 1/11
Cut the cabbage into 1cm pieces.
STEP 2/11
After receiving enough water to soak the cabbage in a bowl, put 2 to 3 tablespoons of vinegar, soak it for about 5 minutes, wash it about 3 times, and then drain it in a strainer tray.
STEP 3/11
Cut onions and carrots into 0.7cm pieces and prepare 50g of corn.
STEP 4/11
Put the washed cabbage, onion, and carrot in a bowl.
STEP 5/11
Add 1 teaspoon of sugar, 0.2 teaspoon of salt, and 2 teaspoon of vinegar, mix well with a spoon, and marinate for about 15 minutes.
STEP 6/11
Moisture escapes from pickled cabbage, carrots, and onions for about 15 minutes, so put them on a strainer tray and drain them.
STEP 7/11
Rinse corn in running water in a strainer tray and drain.
STEP 8/11
Put pickled vegetables and corn in a bowl.
STEP 9/11
Add 1 tablespoon of mustard sauce (holgrain mustard), 1 tablespoon of lemon juice, 2 tablespoon of mayonnaise, and 0.3 tablespoon of sugar.
STEP 10/11
Stir with a spoon to mix cabbage salad sauce and vegetables evenly.
STEP 11/11
Taste it and add the mustard sauce, lemon juice, and sugar to suit your taste, and you're done making cabbage salad cabbage coleslaw.
Cabbage coleslaw becomes hydrated over time, so make and eat as much as you want for one or two days.
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