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コールスロー｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

cabbage : 200g
carrot : 50g
塩 : 小さじ1/3
コーン缶 : 1/2缶
ニンニク : 1/3片
（A）マヨネーズ : 大さじ3
（A）レモン汁 : 小さじ1
（A）砂糖 : 小さじ1
（A）黒コショウ : 適量
（A）味の素 : 6振り
黒コショウ（仕上げ用） : 適量
乾燥パセリ（仕上げ用） : 適量

Time required

20minutes

Procedure

1) Prepare 02:37
Cut off the core of cabbage and cut into julienne.
Cut the carrots into julienne.
Peel the garlic.
2) Knead with salt 04:44
Put the cabbage and carrots in 1 in a colander, sprinkle with salt, knead and leave for a few minutes.
Squeeze out the water, put it in a bowl, and add the drained corn can.
3) Season 05:59
Add (A) and grated garlic to 2.
Mix so that it mixes evenly.
Serve on a plate and sprinkle with black pepper and dried parsley.

Point

・ If you use spring cabbage, it will be even more delicious.
・ Cabbage can be cut into thin strips and then cut into strips.
-It is possible to make it more easily by using commercially available shredded cabbage.
・ By rubbing with salt, excess water will be removed and the seasoning will become familiar.