Servings: 3
Ingredients
- 8.8 oz cabbage
- 5 oz deli-sliced ham
- 2.1 oz corn (If you are not using corn, add ½ tsp sugar instead.)
- ½ tsp salt (for the cabbage)
- 2 ½ Tbsp Japanese mayonnaise (such as Kewpie Mayo; 0.53 oz/15 g per Tbsp. For a homemade version, please refer to the linked article.)
- ⅔ tsp rice vinegar
- ⅛ tsp ground black pepper
Instructions
- Thinly slice the cabbage into strips about 0.1 inch (2-3 mm) wide. Thinly slice the ham into strips about 0.2 inch (5 mm) wide.
- Massage the cabbage with salt and let it sit for 10-15 minutes.
- Thoroughly squeeze out the excess moisture from the cabbage by hand.
- In a bowl, combine the cabbage, ham, corn, Japanese mayonnaise, rice vinegar, and black pepper, and mix well.
Notes
- You can store it in the refrigerator for up to a day, but since it tends to become watery over time, it is best to eat it right after tossing the cabbage and seasonings.
Nutrition
Calories: 202.32kcal Carbohydrates: 9.04g Protein: 10.65g Fat: 13.98g Saturated Fat: 2.54g Polyunsaturated Fat: 0.49g Monounsaturated Fat: 1.44g Cholesterol: 34.49mg Sodium: 1033.27mg Potassium: 318.63mg Fiber: 2.58g Sugar: 3.56g Vitamin A: 134.15IU Vitamin C: 42.54mg Calcium: 37.38mg Iron: 0.89mg
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