How to make cabbage coleslaw not watery
Cabbage coleslaw that tastes better with meat! If you make it after pickled sweet and sour, it tastes better than selling it without water!
4 serving
Within 30 minutes
하이디랑
Ingredients
  • Cabbage
    540g
  • Mayonnaise
    4TS
  • Honey mustard
    1TS
  • ground pepper
    suitably
  • Vinegar
    4TS
  • Salt
    1TS
  • Sugar
    3TS
Video
Cooking Steps
STEP 1/11
Cut the cabbage in half
STEP 2/11
Put shredded cabbage in cold water with 2 tablespoons of vinegar and soak for 5 minutes.
Rinse the cabbage three times.
I heard there are a lot of pesticides on cabbages.
I think it'd be good to wash it clean.
STEP 3/11
Drain the washed cabbage in a strainer
STEP 4/11
Add enough seasoning to cabbage and marinate for 10 minutes.
Turn it upside down and press it down so that it's soaked evenly.
STEP 5/11
Do not wash the pickled cabbage, just drain it in a strainer
STEP 6/11
Add enough seasoning to the pickled cabbage
STEP 7/11
Mix it well.
It tastes better if you leave it in the refrigerator and eat it cold.
It's so delicious because it's sweet and sour, and it doesn't get water even if you leave it for a long time.
STEP 8/11
I measured it in the sauce for pork neck meat to eat together.
It's a sauce where LA ribs were measured, and after taking out LA ribs, the pork neck was put in the remaining sauce and matured for a day in the refrigerator.
I'll upload a link on how to make LA galbi sauce.
@6973977
STEP 9/11
Put pork neck in a frying pan over medium heat
STEP 10/11
I cooked it until the sauce disappeared
STEP 11/11
The sweet and sour coleslaw that melts in the mouth and goes really well with the meat
If you make coleslaw after pickled cabbage first, it tastes better because there is no water.
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