Coleslaw（コールスロー)
What kind of dish is Coleslaw⁇
A salad made with plenty of cabbage and dressed with mayonnaise.
The origin of the name coleslaw is said to be “koolsla”, which is shortened from the Dutch word “koolsalade”. It’s delicious to eat on its own, but it’s also a great salad to use as an ingredient in sandwiches or hot dogs.
It is especially recommended to use cabbage that can be harvested in spring because it is soft and sweet.
By thoroughly draining the water before cooking, it will not become watery and will be delicious.
Cabbage contains vitamin U, which is called “cabejin” in Japanese. It inhibits the secretion of gastric acid and supports the repair of the gastric mucosa. Supplements that utilize this effect have been on the market for a long time.
Cabbage is often used as a garnish for fried foods.
Fried food takes longer to digest, so it makes sense to eat it with cabbage.
Even in Kentucky, the standard side dish is cabbage coleslaw☆*:.｡.
NUTRITION FACTS : Coleslaw (Cabbage and corn salad)
- 305 Calories Protein 15.7 g Total Fat 13.2 g Total carbohydrates 41.0 g Sodium 5.8 g
INGREDIENTS : Coleslaw (Cabbage and corn salad) (6SERVINGS)
- Cabbage 420g
- Carrots 60g
- Salt 8g
- Ham 40g
- Canned corn 60g
- Half-calorie mayonnaise 20g
- Pepper moderate amount
- Vinegar 20g
※To remove moisture from vegetables, rub 2g of salt into 100g of vegetables. After squeezing the water out of the vegetables, about half the amount of salt used will remain.
How to make Coleslaw (Cabbage and corn salad)
- Cut the cabbage, carrot and ham into 3mm strips.
- Sprinkle the cabbage and carrots with salt, let wait for 10 minutes, and squeeze.
- Mix cabbage, carrot, ham, corn, mayonnaise, pepper and vinegar.
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