2. Prepare saltwater in a bowl and add the shredded cabbage and carrots. Let them sit for a while. Once they have softened, drain them in a colander. Pat them dry with paper towels to prevent them from becoming watery.
3. In a bowl, combine mayonnaise, soy sauce, and ground sesame seeds and mix well. (Add a pinch of salt if desired.)
4. Add the shredded cabbage and carrots to the bowl from step (3) and mix well. Done!
(Alternative Version)
[Ingredients (2-3 servings)]
Cabbage: 1/4 head
Carrot: 1/5
Mayonnaise: 3 tablespoons
Sugar: 2 teaspoons
Vinegar: 1 teaspoon
Salt and pepper: a pinch
Ground sesame seeds: appropriate amount
[Instructions]
1. Shred the cabbage. Shred the carrot.
2. Soak (1) in salt water until wilted, then drain and pat dry with kitchen paper.
3. In a bowl, mix mayonnaise, sugar, vinegar, salt and pepper, and ground sesame seeds.
4. Add (4) to (3) and mix well. Done!
◎【おばあちゃんの知恵袋】作り方のポイント・コツ◎
コツ１）キャベツと人参を千切りにして、塩水に漬けます。
野菜を塩水につけてしんなりさせる工程には、主に3つの効果があります。
主な効果
水分を抜く: 浸透圧で中の水分が外に出ます。
食感を良くする: 余分な水分が抜け、パリパリ、ポリポリとした心地よい歯ごたえになります。
味が染み込みやすくなる: 水分が抜けた隙間に、調味料が入りやすくなります。
Soaking vegetables in salt water to soften them has three main effects.
Main Effects
Removes moisture: Osmosis draws out the water.
Improves texture: Removing excess moisture results in a pleasant, crisp, and crunchy texture.
Allows flavor absorption: Seasonings can easily penetrate the spaces created by the removal of moisture.
