#Vegetable dishes #salad #Speed cooking #Popular YouTuber (more than 100,000 registered users) #Easy

コールスロー（キャベツとコーンのコールスロー）｜料理人設楽の料理道場さんのレシピ書き起こし

お気に入りに追加

Chef Shitara's cooking dojo

Number of Subscribers: 19.0万人
Number of View: 4,696.8万回
Number of Videos: 677本

Ingredients

キャベツ : 1/2玉(531g)
にんじん : 1/2本(104.8g)
コーン缶 : 1缶(120g)
塩 : 9.5g
(A)りんご酢 : 7.3g
(A)きび砂糖 : 7.3g
(A)マヨネーズ : 36.8g
(A)胡椒 : 適量

Time required

15minutes

Procedure

1) 材料を切る 00:48
Cut the cabbage in half, remove the core, and cut into 1.5-2cm cubes.
Cut off both ends of the carrot and cut into 5mm cubes.
2) 塩揉みする 05:14
1をボウルに入れ、塩を加えて揉み込む。
ラップをして冷蔵庫に30分置く。
3) 材料を混ぜる 06:33
Squeeze 2, drain the corn and add.
Wipe off moisture from the corn with kitchen paper.
Add (A) and mix.
Serve on a plate and complete with dried parsley (not listed).

Point

・When eating cabbage raw, the part above the core is soft, so use that part.
・Lemon juice or grain vinegar can be substituted for apple cider vinegar.
・At the end of step 3, you can add garlic, ham, canned tuna, crab sticks, etc. as you like.
・Can be stored in the refrigerator for 4 days.
・By dicing the ingredients, it is difficult for moisture to escape and it does not become watery.
・It is good to use 1.5% of the total amount of salt for cabbage and carrots.
・Use 1% of the drained vegetables for apple cider vinegar and cane sugar.
・For mayonnaise, it is good to use 5% of the vegetables after draining.