A crisp and refreshing cabbage coleslaw that's incredibly easy to make, with no salting or squeezing required. Enjoy this 'addictive cabbage' that's light and mayo-free, perfect for enjoying endlessly. It's also ideal as a side dish or for bento boxes.
Ingredients
Main Ingredients (2 servings)
- Cabbage 200g
- Onion 1/4
- Cooked Ham 2-3 slices
Seasonings
- Vegetable Oil 2 tbsp
- Sugar 2 tsp
- Salt 1/3 tsp
- Vinegar 2 tbsp
- Coarse Black Pepper A pinch
Steps
- Separate cabbage leaves and wash them.
- Remove the tough core from the cabbage and thinly slice the core diagonally.
- Stack the cabbage leaves, cut in half, and slice thinly.
- Place the thinly sliced cabbage in a bowl.
- Thinly slice the onion and soak it in water to remove its pungency.
- Stack the cooked ham and slice it thinly.
- Lightly squeeze the water out of the soaked onion and drain.
- Add 2 tbsp of Vegetable Oil to the cabbage and drained onion in the bowl, and toss briefly to coat. (Secret Tip! Coating with oil helps maintain a crisp texture and prevents moisture release.)
- Add 2 tsp of Sugar, 1/3 tsp of Salt, and 2 tbsp of Vinegar, and toss briefly to combine.
- Add the thinly sliced Cooked Ham (2-3 slices) and mix until evenly distributed. (Secret Tip! Mixing while incorporating air creates a light and fluffy texture.)
- Plate the salad and sprinkle with a pinch of Coarse Black Pepper.
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