Ingredients(1~2 servings)
| Cabbage Leaves | 1/4 |
| Carrot | 1/2 |
| Cucumber | 4 |
| A pinch of salt | |
| [Seasoning] | |
| Curry dashi stock | 1 tbsp |
| Salt | 1/3 tsp |
| Vinegar | 1 tbsp |
| Olive oil | 3/4 tbsp |
How to make
| 1 Shred the cabbage. Julienne the carrot and cucumber. Place them in a bowl, sprinkle with a pinch of salt, and lightly massage. |
|
2 Transfer the vegetables to a heatproof container. Cover with plastic wrap and microwave at 1000W for 1 minute and 10 seconds. Let cool slightly, then drain well and squeeze out excess moisture. |
| 3 In a separate bowl, combine all the seasoning ingredients and mix well. |
| 4 Add the drained vegetables to the dressing and toss until evenly coated. Serve chilled or at room temperature. |
A refreshing coleslaw made with curry dashi stock, combining crisp vegetables with a gentle spice and rich umami—light, vibrant, and full of flavor.