Last several days I have been using up the frozen food in the freezer because I wanted to empty the freezer to defrost it. It was nearly empty today, but I still had half a bag of Sweet Corn Kernels. I added all of them to this Coleslaw, and the Coleslaw was surprisingly yummy. I though young children would love it.
Makes
4 Servings
Ingredients
250g Cabbage *choose soft & juicy Cabbage
5cm Carrot *cut into small & thin pieces
1/2 teaspoon Salt
1/8 Onion *finely chopped
2 cups Frozen Sweet Corn Kernels
*Note: You can add some Ham slices that are cut into small pieces
Dressing
1 tablespoons Sugar
1 tablespoons White Wine Vinegar OR Vinegar of your choice
3 tablespoons Japanese Mayonnaise
1 tablespoons Unsweetened Greek Yoghurt
Ground Pepper
Method
Cut Cabbage and Carrot into small pieces, place in a mixing bowl, add Salt, massage, and set aside.Chop up Onion finely. Add the Onion and Frozen Sweet Corn Kernels (and Ham if you add it) to the Cabbage.Add all the dressing ingredients as well, and mix very well. Rest in the fridge for 15 to 30 minutes. Mix well again before serve.
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