Instead of cabbage! "Chinese cabbage coleslaw salad"

Arrange coleslaw salad made from chopped cabbage with seasonal vegetables. Introducing the recipe of "Chinese cabbage coleslaw salad" with a delicious crispy texture and refreshing aftertaste. The point is to squeeze the vegetables firmly and drain them.

Material (amount that is easy to make)

・ Chinese cabbage 200g (7.05oz)
・ Carrot 100g (3.53oz)
・ 1 can of tuna ・ 3 tablespoons of mayonnaise
・ 1 teaspoon sugar
・ 1/2 teaspoon of salt
・ Pepper appropriate amount

How to make

1. 1. Shred Chinese cabbage 5 mm wide, shred carrots
2. Sprinkle salt on Chinese cabbage and carrots in a bowl, mix gently, leave for about 10 minutes, and squeeze out the water.



3. 3. Add canned tuna, mayonnaise, sugar and pepper, and mix the whole to complete.



Chinese cabbage with a fresher texture than cabbage and salad with the power of tuna and mayonnaise that makes chopsticks unstoppable. Personally, I recommend adding a lot of pepper to make the punch work. You can eat it even if it is freshly made, but it will be delicious if you leave it for a while and let the taste blend in. It can be stored in the refrigerator for 2 to 3 days, so you can increase the amount and keep it. It can be used for cooking regardless of the leaves and core, so it is perfect for consuming Chinese cabbage left over!