Our Family's Light and Refreshing Coleslaw

1. 1

   Cut the cabbage into 5 mm wide julienne.

2. 2

   Shred the carrot.

3. 3

   Put both in a large bowl, add 2/3 teaspoon salt and about 50 ml water and mix well.

4. 4

   Leave for about 15 minutes.

5. 5

   If using canned corn drain off the liquid, and if using frozen corn defrost.

6. 6

   In other bowl, mix the ingredient together to make the dressing.

7. 7

   If you like it sour use 2 tablespoons of lemon juice (I always add lots of lemon juice).

8. 8

   Adjust the seasoning with salt at this time.

9. 9

   Squeeze out the wilted cabbage and carrot and add to the bowl with the dressing with the corn.

10. 10

    Mix well.

11. 11

    Put on serving plates and sprinkle with black pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.