If you’re looking for a crisp, refreshing salad to serve with fried chicken, barbecue, or grilled dishes, this easy coleslaw recipe inspired by Chef Jeong Ho-young is a great option.
The cabbage and carrot are salted for 15 minutes, squeezed thoroughly to remove excess moisture, then tossed with a sweet and tangy dressing made from 8 tbsp mayonnaise, 3 tbsp lemon juice, 3 tbsp sugar, and 1 tbsp mustard. Sweet corn and finely chopped onion add extra crunch and gentle sweetness.
Once mixed, the coleslaw can be chilled in the refrigerator before serving. It works well as a side for chicken or as a filling for sandwiches and rolls.
⏱️ Cooking Time: About 20 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 1/2 head cabbage, about 400–500 g (14.1–17.6 oz)
- 1/2 carrot
- 1/2 onion
- 1 small can sweet corn, about 190 g (6.7 oz)
🧂 Dressing & Seasonings
- 8 tbsp mayonnaise
- 3 tbsp lemon juice
- 3 tbsp sugar
- 1 tbsp mustard
- 1 pinch fine salt
- Black pepper, as needed
- 3 pinches fine salt, for salting the vegetables
- 180 ml (6.1 fl oz) water, for salting the vegetables
Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz)
✓ How to Make Coleslaw
- Slice the vegetables: Thinly shred the cabbage and carrot with a knife. Finely chop the onion.
- Soak the onion: Place the chopped onion in cold water to mellow its sharp, pungent flavor.
- Salt the cabbage and carrot: Add the shredded cabbage and carrot to a bowl. Pour in 3 pinches of salt, 180 ml (6.1 fl oz) water, and the liquid from the canned corn. Let the vegetables sit for 15 minutes. Using the corn liquid in the soaking mixture allows some of its mild sweetness and savory flavor to blend into the vegetables.
- Make the dressing: In a bowl, combine 8 tbsp mayonnaise, 3 tbsp lemon juice, 3 tbsp sugar, and 1 tbsp mustard. Stir until the sugar is well dissolved, then mix in 1 pinch of salt and a little black pepper.
- Squeeze out the moisture: Firmly squeeze the salted cabbage and carrot with your hands to remove as much moisture as possible. Drain the soaked onion and squeeze it thoroughly as well.
- Toss the coleslaw: Add the drained cabbage, carrot, onion, and sweet corn kernels to a large bowl. Pour in the prepared dressing and toss until everything is evenly coated.
- Chill before serving: Transfer the finished coleslaw to an airtight container and refrigerate until well chilled.
✓ Key Tips for Success
- Remove as much moisture as possible: Thoroughly squeeze the salted vegetables before adding the dressing. Excess moisture can thin out the sauce over time, while well-drained vegetables help the coleslaw stay crisp and flavorful.
✓ Serving Tips
- Chill for 1–2 hours: Instead of serving the coleslaw immediately, refrigerate it for at least 1–2 hours. This gives the dressing time to blend with the vegetables and makes the salad taste especially cool and refreshing.
- Use it in sandwiches: Add a generous layer of coleslaw with ham and cheese between toasted sandwich bread or soft dinner rolls for an easy sandwich filling.
- Replace part of the sugar with honey: If you prefer, substitute some of the sugar with honey to add a gentle honey-mustard note to the dressing.
✓ How to Choose Good Cabbage
- Color and appearance: Look for cabbage with glossy, deep green outer leaves and no obvious insect damage, wilted areas, or brown discoloration.
- Weight and density: Choose a cabbage that feels heavy for its size. The outside should feel firm rather than soft, and the leaves should be tightly packed toward the center.
- Stem condition: The cut end of the stem should look fresh rather than excessively dry or brown. Choose one with an even stem that is not split.
✓ Cabbage Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 29.00 kcal |
| Carbohydrates | 6.98 g |
| Protein | 1.36 g |
| Fat | 0.12 g |
| Sodium | 9.00 mg |
Based on 100 g of raw cabbage. Actual nutrition may vary depending on variety, product, and cooking or preparation method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Why are water and canned corn liquid added when salting the cabbage and carrot?
Compared with salting the vegetables with salt alone, the liquid helps the salting process work more evenly and quickly. The corn liquid also adds a mild sweetness and savory flavor to the vegetables.
Q2. Why does my coleslaw become watery and bland after being refrigerated?
This usually happens when too much moisture remains in the vegetables after salting. Before mixing them with the dressing, squeeze the cabbage, carrot, and onion as thoroughly as possible.
Q3. Can I add other vegetables or fruit instead of canned corn?
You can add small amounts of thinly sliced bell pepper, cucumber, or apple. For ingredients with a high water content, such as cucumber or apple, pat them dry before mixing them into the coleslaw.
This easy coleslaw recipe combines crisp salted cabbage and carrot with sweet corn and a creamy, sweet-and-tangy mayonnaise dressing. It makes a refreshing side dish for fried chicken, barbecue, and grilled foods.
One of the most important steps is squeezing as much moisture as possible from the salted vegetables. Removing excess water helps prevent the dressing from becoming too thin and keeps the vegetables crisp after chilling.
Serve the coleslaw cold as a side salad, or use it as a filling for sandwiches and soft dinner rolls.
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More easy-to-follow recipes and practical cooking tips are coming soon. 😊
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