- Rakkyo Vinegar
Cabbage and Onion Coleslaw
|Otafuku Rakkyo Vinegar||5tbsp|
|oil (sesame oil or salad oil)||40cc|
|salt||1 1/2 tsp|
- Shred the cabbage into strips, add the salt, mix lightly together and put aside for approximately 10 minutes.
- Mince the fresh onion finely, and cut the carrot into strips.
- Thoroughly squeeze excess water out of the cabbage, add ② and gently fold together.
- Season ③ with Rakkyo Vinegar, oil and pepper, mix all ingredients quickly together, chill in the refrigerator and arrange on a serving dish.