A side dish salad that lets you fully enjoy the sweetness and crispiness of raw cabbage. The textural variation and special sauce keep you from getting tired of it until the very last bite. A simple recipe that doesn't require a cutting board or knife, perfect with rice or drinks.
Ingredients
Main Ingredients (2-3 servings)
- Cabbage 250g (Recommended to use from the inner core part)
- Tuna (in oil) 1 can
Seasonings
- [A] Vinegar 1 tbsp
- [A] Consommé 1 tsp (1/2 cube if using bouillon cubes)
- [A] Sugar 1 tsp
- [A] Tuna oil from can - entire amount
- [A] Mayonnaise 2 tbsp
- [A] Grated cheese 20g
- [A] Black pepper - about 9 grinds
Steps
- In a bowl, combine 1 tbsp vinegar and 1 tsp consommé (1/2 cube if using bouillon cubes) and dissolve well. [Key Tip!] Dissolving the consommé before adding mayonnaise prevents lumps.
- Add sugar and the entire amount of tuna oil from the can and mix. [Key Tip!] Adding the tuna oil first prevents the flavor from becoming diluted and also prevents separation.
- Add 2 tbsp mayonnaise, 20g grated cheese, and about 9 grinds of black pepper. Mix well until no lumps remain to complete the sauce.
- Tear the inner core part of the cabbage into bite-sized pieces, weighing 250g, and place in a salad spinner. [Key Tip!] Leaving the core pieces slightly larger creates textural variation.
- Briefly rinse the cabbage in the salad spinner and drain the water thoroughly. [Key Tip!] Thoroughly draining the water prevents the sauce from becoming diluted.
- Add the cabbage to the sauce and mix well until the sauce is evenly coated and the cabbage wilts slightly.
- Add 1 can of drained tuna (in oil) from above and mix gently. [Key Tip!] Mixing the tuna gently at the end helps maintain tuna chunks and adds flavor accents.
- Plate the salad and sprinkle with black pepper as desired to finish.
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