Original: English

Coleslaw

A basic coleslaw recipe that becomes 3 times more delicious with just one extra step. The secret to its amazing taste lies in two key processes: thoroughly draining the moisture and allowing the flavors to meld. This exquisite coleslaw, packed with the essential tips from chefs, is perfect for make-ahead side dishes.

Steps

Remove the tough core from 200g of cabbage by making a diagonal cut.
🕒 00:26
Cut the cored cabbage into 3-4 pieces to make it easier to slice finely.
🕒 00:48
To cut against the grain, first cut the cabbage in half horizontally.
🕒 01:02
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.
🕒 01:27
Place the shredded cabbage into a large bowl.
🕒 02:00
Trim off the slightly tough part of the cabbage stem and slice it thinly as it's quite thick.
🕒 02:05
Start by finely slicing the harder parts of the inner cabbage core, and then roughly chop the leafy parts.
🕒 02:21
Prepare 60g of carrot. Slice thinly and then julienne from the edge to match the thickness of the shredded cabbage.
🕒 02:32
Add the julienned carrot to the large bowl.
🕒 03:07
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.
🕒 03:25
Once the vegetables have wilted and released moisture, let them sit for 10 minutes to further draw out the water.
🕒 04:24
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.
🕒 04:27
Mix everything thoroughly to complete the dressing.
🕒 05:39
Drain the water from 1/2 can of canned corn and set aside.
🕒 05:45
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.
🕒 06:09
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.
🕒 06:42
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.
🕒 07:02
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.
🕒 07:48
Taste and adjust seasonings as needed.
🕒 08:12
Finally, add black pepper to your liking. [This is the trick!] Black pepper loses its aroma easily, so add it last.
🕒 08:24
Give it a quick mix, and the coleslaw is ready!
🕒 08:33