Easy-To-Eat Coleslaw with Sushi Vinegar

1. 1

   Cut the cabbage into rather thick julienne.

2. 2

   It's easier to mix if the shreds are not too long, so cut them in half.

3. 3

   Cut the carrot thinly, and drain the canned corn.

4. 4

   Put the cut up cabbage and carrot in a ziploc bag, add the sushi vinegar and massage a little bit, and let rest for about 15 minutes.

5. 5

   Drain the marinated vegetables very well, and transfer to a bowl.

6. 6

   Add the corn and mayonnaise, mix and season with salt and pepper to finish.

7. 7

   I don't like lots of mayonnaise so I just add a little, but you can add more to taste.

8. 8

   This is a not-too-tart, mild salad that the kids really love.

* Per serving · 4 servings · Values may vary.

No additional tips available.