Crispy bacon accent
Ingredients (for 4 people)
| cabbage | 300g |
| corn | 100g |
| bacon | 50g |
| soy milk | 60ml |
| Rice oil | 150ml |
| salt | 7g |
| cane sugar | 15g |
| rice vinegar | 22.5ml |
| soy mayonnaise | Appropriate amount |
How to make it
1. Shred the cabbage using a Super Light cabbage peeler , place in a bowl and sprinkle lightly with salt.
Leave it for about 15 minutes and water will come out, so squeeze it out well to remove the water.
② Boil the corn and remove the kernels from the cob.
3. Cut the bacon into strips and fry in a frying pan with plenty of oil.
When you fry it over low heat, oil will come out, so make sure to release the oil thoroughly to make it crispy.
It's ready when the whole thing is nicely colored and crispy.
4. Blend rice oil, soy milk, salt, brown sugar, and rice vinegar in a blender to make soy mayonnaise.
5. Mix the cabbage, crispy bacon, corn, and soy mayonnaise in appropriate amounts, and finally season to your liking.
In the photo, coarsely ground pepper (mignonette) is sprinkled on top.
Key Points of Crispy Bacon and Soy Mayonnaise Coleslaw
The key is to drain the cabbage well.
By doing this, the umami flavor that will be added later will be more easily absorbed into the cabbage, and the slight saltiness will help it to blend in with the other ingredients.
