Easy! Basic Coleslaw Salad
Easy!Basic Coleslaw Salad
4.4
(700 reviews)Time
Here’s a popular coleslaw salad you can make with simple ingredients that pairs well with just about any meal. All you need is cabbage, ham, and corn. You can also add carrot, tuna, or cucumber, or make it with napa cabbage instead of regular cabbage for a tasty variation. Lemon juice gives it a light, refreshing flavor. It’s great as a side for fried dishes or as a sandwich filling.
Calories
199kcal
Carbs
8.2g
Fat
17.5g
Protein
3.3g
Net Carbs
6.2g
Sodium
628.8mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- cabbage5 leaves (200 g)
- ham2 slices
- frozen corn2 tablespoons
- salt⅓ teaspoon
- black pepperto taste
Dressing
- mayonnaise3 tablespoons
- lemon juice1 teaspoon
- olive oil½ tablespoon
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Remove the tough core from the cabbage. Roll the leaves from the edge and cut into 5 mm strips. Thaw the corn and drain well.
Note:
Cut across the fibers for a better texture. If the leaves are large, cut them in half before shredding.
2
Cut the ham in half lengthwise, then cut crosswise into 5 mm strips.
3
Put the cabbage and salt in a bowl and toss well. Let sit for 5 to 10 minutes, then lightly squeeze out the excess moisture.
Note:
Removing excess moisture brings out the cabbage’s natural sweetness.
4
Put the ingredients marked with ☆ in another bowl and mix. Add the cabbage, corn, ham, and black pepper, and toss to combine.
Reviews
4.4
(700 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
It’s delicious with a bold seasoning! As it sits, the flavors blend together, so if you squeeze the moisture out of the cabbage thoroughly, it will still taste great even 1 to 2 days later. As others have mentioned in their reviews, if you eat it right away, the flavor may seem strong, so I think using a little less seasoning or reducing the mayonnaise and adding yogurt will make it milder.
🇯🇵 User from Japan
It was very delicious just as seasoned. I also tried adding cucumber, daikon, and broccoli.
🇯🇵 User from Japan
I tried making it with cucumber. I made a large batch, so shredding the cabbage was a lot of work, but it turned out really delicious.
🇯🇵 User from Japan
I like tangy flavors, so I added a little extra lemon juice. It turned out light and delicious. I wanted to add cucumber, but my husband doesn’t like it, so I left it out.
🇯🇵 User from Japan
I made this after squeezing the cabbage really well! It was delicious~ My family loved it too, so I’ll make it again!
🇯🇵 User from Japan
I didn’t have any ham, so I left it out and added a little carrot and cucumber instead. I also added about 1/3 teaspoon of consomme. I seasoned it after squeezing out the moisture thoroughly, so the flavor didn’t turn out bland and it was delicious. It seems like it would keep in the refrigerator for about 2 days. I’d like to make it again.
🇯🇵 User from Japan
This is a coleslaw salad with cabbage and ham! It was light and very tasty!
🇯🇵 User from Japan
I made a larger batch, and when I tasted just the sauce, it seemed a little sour, but once everything was mixed together, it was delicious. A kid favorite.
🇯🇵 User from Japan
It was just the right season for spring cabbage, so I decided to make this. It didn’t taste only of mayonnaise—the sweetness of the corn and the flavor of the ham came through nicely, and it was very delicious.
🇯🇵 User from Japan
It was my first time making this, and I made a double batch! It was easy and delicious \(^o^)/
