A simple and easy-to-eat coleslaw made with cabbage and seasonings you already have at home. The subtle hint of sesame and Japanese-style finish is the key. Keeps in the refrigerator for 3-4 days.
Ingredients
Main Ingredients (2-3 servings)
- Cabbage 250g
Seasonings
- Salt 3/4 tsp
- [A] Mayonnaise 2 tbsp
- [A] Toasted White Sesame Seeds 2 tsp
- [A] Vinegar 1 tsp
- [A] Sugar 1/2 tsp
- [A] Black Pepper a pinch
Steps
- Cut off the core of the cabbage and shred it into 2-3mm thick strips. Cut in half before shredding for easier handling.
- Place the shredded cabbage in a bowl, sprinkle with 3/4 tsp of salt, and mix well with your hands.
- Let it sit for about 15-20 minutes to allow the salt to be absorbed.
- Gently squeeze the water out of the softened cabbage with your hands. Squeezing out the moisture thoroughly is the key to a flavorful and non-watery coleslaw!
- Transfer the squeezed cabbage to a separate bowl.
- Add 1 tsp of vinegar, 1/2 tsp of sugar, and 2 tbsp of mayonnaise to the bowl with the squeezed cabbage.
- Grind 2 tsp of toasted white sesame seeds in a mortar and pestle before adding. If you have pre-ground white sesame seeds, add them directly.
- Finish by adding a pinch of black pepper.
- Mix all the seasonings and cabbage together thoroughly, breaking up any clumps of cabbage.
- Once all the seasonings are evenly distributed and mixed in, it's ready. Can be stored in the refrigerator for 3-4 days.
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