recipe How to make delicious coleslaw. The correct answer is to change the dressing depending on how you cut the cabbage!

recipe How to make delicious coleslaw. The correct answer is to change the dressing depending on how you cut the cabbage!


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How to make delicious coleslaw. The correct answer is to change the dressing depending on how you cut the cabbage!

Coleslaw where you can eat plenty of cabbage. It is a supporting role of a dining table that you can make immediately when you want something else. The colors are beautiful and it lasts for a long time, so it’s perfect for lunch boxes and side dishes.

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!

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!

The shredded cabbage is dressed well, so season it with vinegar to finish it refreshingly. By rubbing salt to remove water and then combining with seasonings, you can feel the taste of cabbage.

◆ “Dicing” makes the best use of sweetness to make mayonnaise!

Small diced cabbage doesn’t get heavy with creamy mayonnaise. To enhance the sweetness of the cabbage, the point is to add sourness as a secret ingredient.

Let’s start with the recipe for coleslaw of “sliced” cabbage.

[Recipe 1 chopped]Sour and refreshing!Vinegar-flavored coleslaw

[Recipe 1 chopped]Sour and refreshing!Vinegar-flavored coleslaw

The shredded cabbage coleslaw has a simple, timeless and refreshing taste. Add cumin seeds to accentuate the crunchy texture and aroma. There is no doubt that it will be a big success as a garnish for meat dishes and as an ingredient for sandwiches!

“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)

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1. Cut the cabbage in half except for the core

1. Cut the cabbage in half except for the core

Do not throw away the core as it will be cut later!

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