Chinese cabbage coleslaw | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe
- Chinese cabbage : 1/4 cut (about 400g)
- bacon : 40g
- salt : 2/3 teaspoon
- (A) Garlic (grated) : 1/2 piece
- (A) Mayonnaise : 3 tbsp (about 40 g)
- (A) It's white : 1 tsp
- (A) Sesame seeds : 2 tsp
- (A) Salt and pepper : Each appropriate amount
Cut Chinese cabbage to drain water
After shredding the Chinese cabbage into thin strips, put the shredded Chinese cabbage in a colander, sprinkle with salt and knead to drain the water, and put it in a bowl.
Fry the bacon lightly in a frying pan over medium heat.
Mix seasonings together
Put the bacon of 2 in the bowl containing the Chinese cabbage of 1, add the seasoning (A), and mix well.
Serve in a bowl and sprinkle with pepper (outside the amount) to finish.
・ Be careful not to add too much salt when draining Chinese cabbage, as it will become salty.
・ Squeeze the water of Chinese cabbage very well.
・ If the Chinese cabbage is moist, it will not be delicious.
・ When roasting bacon, if the frying pan is Teflon-processed, you only need oil. When using iron, add a little oil.
・ If you don't want to roast bacon, you can use ham.
・ The taste is strong, so it goes well with a side dish of rice.