Are you looking for recipe inspiration? Easy-To-Eat Coleslaw with Sushi Vinegar special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Easy-To-Eat Coleslaw with Sushi Vinegar What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Easy-To-Eat Coleslaw with Sushi Vinegar, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Easy-To-Eat Coleslaw with Sushi Vinegar delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Easy-To-Eat Coleslaw with Sushi Vinegar is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Easy-To-Eat Coleslaw with Sushi Vinegar yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Easy-To-Eat Coleslaw with Sushi Vinegar using 6 ingredient type and 6 manufacturing steps. Here's how to make the dish.

I made this mild tasting coleslaw for my children, who don't like sour food that much. I tried the sushi vinegar as a dressing first, but found out that it works better and makes for a more delicious and easy to eat coleslaw when used as a marinade. Now my kids can eat it by the bowlful. Drain the vegetables marinated in sushi vinegar very well. This way you can prevent them from becoming too wet as time goes on, and you can keep enjoying it. It's best to cut up the vegetables so that you can still enjoy their crunchy texture. For 2 to 3 servings. Recipe by Toiroiro

Ingredients and spices that need to be prepared to make Easy-To-Eat Coleslaw with Sushi Vinegar:

1. 1/2 Cabbage
2. 3 cm Carrot
3. 1/2 can Canned corn
4. 2 tbsp Sushi vinegar
5. 1 tbsp Mayonnaise
6. 1 dash Salt and pepper

Steps to make a Easy-To-Eat Coleslaw with Sushi Vinegar

1

Cut the cabbage into rather thick julienne. It's easier to mix if the shreds are not too long, so cut them in half.

2

Cut the carrot thinly, and drain the canned corn.

3

Put the cut up cabbage and carrot in a ziploc bag, add the sushi vinegar and massage a little bit, and let rest for about 15 minutes.

4

Drain the marinated vegetables very well, and transfer to a bowl.

5

Add the corn and mayonnaise, mix and season with salt and pepper to finish.

6

I don't like lots of mayonnaise so I just add a little, but you can add more to taste. This is a not-too-tart, mild salad that the kids really love.