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コールスローサラダ|やさいのひチャンネル Yasainohi Channelさんのレシピ書き起こし

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Ingredients

  • キャベツ : 1/2玉(400g)
  • にんじん : 30g
  • 玉ねぎ : 40g
  • ハム : 4枚
  • トウモロコシの缶詰 : 80g
  • (A)塩 : 小さじ1
  • (A)砂糖 : 小さじ1
  • (A)酢 : 大さじ2
  • マヨネーズ : 大さじ3

Time required

50minutes

Procedure

  1. 1) 野菜の下準備をする 00:32

    Cut the onion into thin slices vertically.
    Cut carrots into thin slices and layer them into small pieces.
    Divide the cabbage into two equal parts.
    Cut the upper part into 2-3 cm width and 5 mm width.
    For the lower part with the core, peel off the leaves one by one and cut off the core.
    Cut the decore leaves into 5 mm widths.
    Put in a bowl.

  2. 2) 下味を付ける 02:16

    1に(A)を加えて味を絡めるようによく混ぜる。
    ラップを被せてお皿を乗せ15分置く。
    ザルに入れて水気を切る。

  3. 3) 仕上げる 03:17

    Put chopped ham and drained corn in a bowl.
    Add while draining the water from 2.
    Add mayonnaise and mix.
    Put it in the tapper.

Point

・キャベツが沢山食べられるコールスローサラダのレシピ。
・にんじんを細く切ることで他の野菜と馴染む。
・キャベツは薄く切りすぎると水分が出て食感が無くなり太すぎると味が絡みにくく食べづらい為、5mm幅で均等に切る。
・2の工程で混ぜる際は手で強く揉むと野菜の繊維が壊れて食感が悪くなり、野菜の水分が出すぎて日持ちしなくなる。
・3の工程で野菜の水気を切る際は手で強く絞る。野菜が柔らかくなっている為、繊維が壊れずに余分な水分が出るようになる。
・野菜に下味を付けて水気を切ることでマヨネーズが少量でも味が絡み、保存する時に水分が出にくく日持ちも良くなる。
・タッパーに入れて冷蔵庫で4〜5日保存できる。
・朝食にパンに挟んでサンドウィッチにしても美味しく頂ける。

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