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Coleslaw
Serves 3–4 · About 20 min
A salad of thinly cut cabbage, rubbed with salt and mixed with mayonnaise. No cooking.
① Cut the cabbage and carrot thin→② Rub with salt and let sit 10 min→③ Squeeze out the water→④ Mix with mayonnaise
What to buy
Vegetables
Canned goods
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How to make it
1
Cut the cabbage and carrot thin
- Pull off 1 outer leaf of the cabbage, wash the leaves one by one and drain. Cut out the core, stack 3–4 leaves and roll them up
- Cut from the end into thin strips 2–3 mm wide. If they're long, cut in half
- Wash the carrot, peel it, cut into 4 cm lengths, slice thinly, then cut into thin strips
How to tell it's doneBoth the cabbage and carrot are cut like thin strings.
Be carefulMove the knife slowly. Curl in the fingertips of the hand holding the food, and don't point your fingertips toward the blade. Hold the rolled cabbage firmly with your fingertips curled in.
2
Rub with salt and let sit 10 min
- Put the cabbage and carrot in a bowl and sprinkle with 1/2 tsp salt
- Lightly rub it all with your hands and let sit 10 minutes
How to tell it's doneThe cabbage is soft, and water has collected at the bottom of the bowl.
3
Squeeze out the water
- Take a handful at a time in both hands and squeeze hard
- Move the squeezed cabbage to another bowl. Throw away the leftover water
How to tell it's doneWhen you squeeze, no water drips out.
4
Mix with mayonnaise
- Drain the corn
- Mix 2 1/2 tbsp mayonnaise, 1 tbsp vinegar, 1 tsp sugar and a pinch of pepper first
- Add the cabbage, carrot and corn and mix everything well
- Taste, and if it's bland, add a little more mayonnaise
ReadyAll the cabbage is lightly white, and no water has collected at the bottom of the bowl.
Be carefulThis salad is not cooked, so put it in the fridge as soon as it's made and eat it the same day.
📚 Learn more about this dish
🔪 Cutting & cooking tips
If it didn't work out
WateryIt wasn't squeezed enough in step 3. Drain in a strainer and add a little more mayonnaise. Next time squeeze until no water drips out.
Too saltyToo much salt was used for rubbing. Rinse the cabbage quickly with water, squeeze again, then mix.
The cabbage is hard or crunchyIt was cut too thick, or not salted long enough. Next time cut it 2–3 mm wide and let it sit the full 10 minutes.
The flavor is flatNot enough vinegar or salt. Add 1 tsp vinegar or a pinch of salt, tasting each time.
Water comes out over timeIt's normal for a little water to come out of the cabbage. Mix again before eating, and if there's a lot of water, pour it off. For bento, squeeze well so no liquid comes out, and pack it with an ice pack.
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