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Coleslaw ｜ Recipe transcription of Sakura-san

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

cabbage : 200g
Carrot : 60g
Corn can : 1/2 can
塩 : 3つまみ
砂糖 : 3つまみ
(A) Parmesan cheese : 10g
(A) Ajinomoto : 2つまみ
(A) Worcestershire sauce : 小さじ1
(A) Apple cider vinegar : 小さじ2
(A) Mayonnaise : 大さじ2
(B) Sugar (for finishing) : 2つまみ
（B）マヨネーズ（仕上げ用） : 大さじ1
Peppercorn (favorite) : 適量

Time required

10minutes

Procedure

1) Vegetable preparation 00:22
Cut off the cabbage core, cut into strips 3-5 mm wide, and transfer to a bowl.
Cut the carrots into thin strips with a width similar to that of cabbage and transfer to a bowl.
2) Drain the water from the vegetables 03:24
Add salt and sugar to 1 and knead until water comes out, and leave for 10 minutes.
3) ソースを作る 04:28
Mix (A).
4) 野菜とソースを和える 05:55
Squeeze the water out of the vegetables by hand and mix 3 with the drained corn.
When it's familiar to the whole, wrap it in plastic wrap and let it sit in the refrigerator for 20 minutes.
5) 仕上げ 07:47
Add (B) and mix to the whole.
Add black pepper to your liking and mix to complete.

Point

・ The ingredients are for 2 people.
・ If you cut the cabbage in a way that cuts off the flow of fibers, it will become softer and the taste will become more familiar.
・ Slice the hard part of the cabbage into thin slices.
・ Lemon juice can be used as a substitute for apple cider vinegar.
・ By letting it lie down once, the vegetables and sauce will become familiar.