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“FOODIE” is a food media operated by Isetan Mitsukoshi.Seasonal foods, hot sweets, kitchen goods you want to keep using, tableware, all the food information that colors your lifestyle … See more
FOODIE | Isetan Mitsukoshi’s food media
WEB “FOODIE” is a food media operated by Isetan Mitsukoshi. Seasonal foods, hot sweets, kitchen goods you want to keep using, …
But when you try to make it, have you ever wondered how to cut cabbage? Actually, the correct answer is to change the seasoning depending on how you cut it!
So this time, I will introduce two kinds of coleslaw making using cabbage with different cutting methods of “cutting” and “dicing”. Mr. Yoshie Uematsu, a culinary researcher who specializes in simple vegetable dishes, will teach you.
Depending on how you cut the cabbage, the seasoning that goes well with it will differ!
◆ “Senkiri”, which is easy to get entangled with seasonings, has a vinegar flavor!
◆ “Dicing” makes the best use of sweetness to make mayonnaise!
Let’s start with the recipe for coleslaw of “sliced” cabbage.
[Recipe 1 chopped]Sour and refreshing!Vinegar-flavored coleslaw
“There are two points. The first is to cut the cabbage into thick slices. You can feel the deliciousness of the cabbage firmly. The second is to squeeze the water well with salt. The taste of the cabbage becomes stronger. It is also recommended to use grain mustard instead of cumin seeds. It goes well with grilled sausages and thick-sliced bacon. In that case, the grain mustard is sour, so try adjusting the amount of vinegar. “
(for 3 to 4 people)
1. Cut the cabbage in half except for the core