Steps

1. Remove the tough core from 200g of cabbage by making a diagonal cut.
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2. Cut the cored cabbage into 3-4 pieces to make it easier to slice finely.
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3. To cut against the grain, first cut the cabbage in half horizontally.
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4. Observe the grain direction of the halved cabbage and slice it into shreds 3-5mm wide, cutting against the grain. [This is the trick!] Slicing too thinly will diminish the texture, so a thicker cut of 3-5mm is ideal.
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5. Place the shredded cabbage into a large bowl.
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6. Trim off the slightly tough part of the cabbage stem and slice it thinly as it's quite thick.
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7. Start by finely slicing the harder parts of the inner cabbage core, and then roughly chop the leafy parts.
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8. Prepare 60g of carrot. Slice thinly and then julienne from the edge to match the thickness of the shredded cabbage.
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9. Add the julienned carrot to the large bowl.
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10. Sprinkle 3 pinches of salt and 3 pinches of sugar onto the vegetables in the bowl and massage them in. [This is the trick!] Adding sugar along with salt helps prevent the saltiness from lingering and makes it easier for moisture to escape due to osmosis.
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11. Once the vegetables have wilted and released moisture, let them sit for 10 minutes to further draw out the water.
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12. Make the dressing. In a separate bowl, combine 10g of Parmesan cheese, 2 pinches of MSG (Umami Seasoning), 1 tsp of Worcestershire Sauce, 2 tsp of Apple Cider Vinegar, and 2 tbsp of Mayonnaise.
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13. Mix everything thoroughly to complete the dressing.
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14. Drain the water from 1/2 can of canned corn and set aside.
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15. Squeeze the moisture firmly out of the vegetables that have been sitting for 10 minutes. [This is the trick!] The squeezed-out liquid can be used in soups.
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16. Add the squeezed vegetables and canned corn to the bowl with the dressing and mix well to coat everything evenly. [This is the trick!] Mix thoroughly, as much as you can, to ensure the dressing is evenly distributed.
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17. Cover with plastic wrap and let it chill in the refrigerator for 20 minutes to allow the flavors to meld. [This is the trick!] Resting allows the flavors to penetrate the ingredients, resulting in a cohesive and delicious coleslaw.
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18. Just before serving, add 1 tbsp of Mayonnaise and 2 pinches of sugar to the rested coleslaw and mix. [This is the trick!] Adding mayonnaise just before serving enhances the bright flavor. The sugar complements the tanginess of the mayonnaise.
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19. Taste and adjust seasonings as needed.
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20. Finally, add black pepper to your liking. [This is the trick!] Black pepper loses its aroma easily, so add it last.
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21. Give it a quick mix, and the coleslaw is ready!
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