Recipe of Quick Easy-To-Eat Coleslaw with Sushi Vinegar

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Any-night-of-the-week Easy-To-Eat Coleslaw with Sushi Vinegar. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Easy-To-Eat Coleslaw with Sushi Vinegar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy-To-Eat Coleslaw with Sushi Vinegar delicious at home, because if you already know the trick then this dish can be used as an extraordinary 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.

To begin with this recipe, we have to prepare a few components. You can have Easy-To-Eat Coleslaw with Sushi Vinegar using 6 ingredients and 6 steps. Here is how you cook that.

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 Take 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 to make 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.

While this is by no means the end all be guide to cooking fast and simple lunches it is excellent food for thought. The hope is that will get your own creative juices flowing so that you can prepare wonderful lunches for the own family without the need to complete too horribly much heavy cooking at the practice.

So that's going to wrap this up for this special food Steps to Prepare Quick Easy-To-Eat Coleslaw with Sushi Vinegar. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!