• Cabbage1/2 small head
• Carrot3 cm
• Canned corn1/2 can (190g)
• ★Sushi vinegar (sweet)2 tbsp
• ★Mayonnaise1 tbsp
• ★Salt and black peppera pinch each

1. 1

   Cut 1/2 small head of cabbage into thin julienne about 3-4mm wide, then cut in half lengthwise to keep the pieces from being too short.

2. 2

   Cut 3 cm of carrot into thin julienne about 3-4mm wide as well. Drain 1/2 can of corn thoroughly.

3. 3

   Place cabbage and carrot in a plastic bag, add 2 tbsp of sushi vinegar, gently massage from outside the bag, and let marinate for about 15 minutes.

4. 4

   Squeeze the marinated vegetables well to remove excess moisture, then transfer to a separate bowl.

5. 5

   Add 1/2 can of corn and 1 tbsp of mayonnaise, then toss everything together gently. Season to taste with a pinch each of salt and black pepper.

6. 6

   Mayonnaise can be adjusted to your preference. The mild acidity of sushi vinegar creates a refreshing taste that kids will enjoy. Store-bought sushi vinegar works perfectly for this dish.

Squeeze out the excess moisture from the sushi vinegar-marinated vegetables thoroughly to prevent the salad from becoming soggy and to keep it delicious for longer. Cut the vegetables to a size that retains a nice crisp texture.

• Calories120 kcal
• Protein2.5 g
• Fat7 g
• Carbs12 g
• Sodium0.8 g