Colorful & Juicy Coleslaw
This is the coleslaw that my mother always makes at home.
She said she saw the recipe on a cooking channel from overseas (I forgot which program it was), so the measurements aren't exact. I just asked her for the ingredients and came up with my own recipe.
I highly recommend using grapes with edible skins. Using grapes that must be peeled compromises their overall effect. Recipe by Tokurai
Colorful & Juicy Coleslaw
This is the coleslaw that my mother always makes at home.
She said she saw the recipe on a cooking channel from overseas (I forgot which program it was), so the measurements aren't exact. I just asked her for the ingredients and came up with my own recipe.
I highly recommend using grapes with edible skins. Using grapes that must be peeled compromises their overall effect. Recipe by Tokurai
Cooking Instructions
- 1
Shred the cabbage and put it in a bowl. Sprinkle in 1/4 teaspoon salt, work it into the cabbage with your hands, and let it sit for 10 minutes. Discard any water that comes out of the cabbage.
- 2
Rinse the grapes, cut them in half, and remove any seeds. Drain the tuna. Add the grapes and tuna to the cabbage from Step 1.
- 3
Combine all of the ✿ ingredients, add it to the bowl from Step 2, and toss with your hands and to mix evenly.
- 4
Roast your favorite nuts and top the coleslaw with it. Nuts give me acne, so I generally omit them...
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