Coleslaw: Sesame and Mustard Flavour

Name: Coleslaw: Sesame and Mustard Flavour
Yield: 2 servings
Cuisine: American
Ingredients: 60 grams Cabbage (shredded); 40 grams Cucumber (shredded); 40 grams Sweet corn (canned); 30 grams Carrot (shredded); 1 tbsp ★Ground sesame seeds (white); 1 tbsp ★Mayonnaise; 2 tsp ★White wine vinegar; 1 tsp ★Whole grain mustard; 1/2 tsp ★Sugar; 1 dash Salt

cookpad.japan @cookpad_jp

Moisture tends to be released when making coleslaw, so when packing it into my bento lunchbox, I added ground sesame seeds to absorb the moisture.
I forgot to add the sweet corns for the photo, since I took the photo after making it during a busy morning.

If you don't have white wine vinegar, use rice vinegar instead.
Adjust the amount of the seasonings to your liking. Recipe by Iriko

cookpad.japan @cookpad_jp

If you don't have white wine vinegar, use rice vinegar instead.
Adjust the amount of the seasonings to your liking. Recipe by Iriko

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Ingredients

2 servings

60 gramsCabbage (shredded)
40 gramsCucumber (shredded)
40 gramsSweet corn (canned)
30 gramsCarrot (shredded)
[For the dressing:]
1 tbsp★Ground sesame seeds (white)
1 tbsp★Mayonnaise
2 tsp★White wine vinegar
1 tsp★Whole grain mustard
1/2 tsp★Sugar
1 dashSalt

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Steps

1

Finely shred the cabbage, carrot, and cucumber. Sprinkle in a little salt, and leave for about 10 minutes.
2

In the meantime, combine the seasonings marked ★, and make salad dressing (be sure to adjust to taste).
3

When the vegetables have wilted, squeeze out the excess moisture. Add the strained sweet corn, then toss with the salad dressing. It's done.
4

This is great for lunchboxes, too.