サラダ（白菜のコールスロー）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut off the roots of Chinese cabbage, wash with water, and wipe dry with kitchen paper.
Stack 2 to 3 pieces, cut into 5mm-wide strips, and place in a bowl.
Slice the carrots into thin strips, then cut into strips and place in a bowl.

Add salt (for massaging) and sugar to bowl 1, and massage thoroughly for about 1 minute.
Leave it as is for 10 minutes.

Cut the bacon into 1cm wide pieces and set aside.
Add the bacon to the frying pan and heat over medium heat.
Fry it to a certain extent while loosening it with chopsticks, then spread it out and brown it without moving it too much.
When the whole thing is browned, turn off the heat and remove from the heat.

Squeeze out the water from Step 2 thoroughly and put it in another bowl.
Add the drained canned corn, bacon, and (A) and mix everything well.
Season with salt (for finishing) and pepper.

器に盛り、お好みで黒こしょう(分量外)をかけて完成。