Basic coleslaw salad
Rub the cabbage with salt and drain it to make it crisp. Use low-fat mayonnaise for a healthy dish
How to make it
1
Shred the cabbage and carrots, sprinkle with salt and leave for 5 minutes
2
Squeeze out the water and transfer to a bowl and add the corn
3
In a separate container, mix mayonnaise, vinegar, sugar, salt and pepper
4
Toss the vegetables with the dressing and let rest in the refrigerator for 10 minutes
material
-
- cabbage
- 300g
-
- Carrots
- 1/2
-
- canned corn
- 50g
-
- mayonnaise
- 4 tbsp
-
- vinegar
- 1 tablespoon
-
- sugar
- 1 tsp
-
- Salt and pepper
- A little
[PR]
Seasonal Recommendations
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