Modu Recipes

Jung Ho-young's Coleslaw

A refreshing and cool KFC-style salad made by lightly pickling cabbage and carrots, then tossing them with a rich, homemade mayonnaise sauce for a crisp, tangy bite.

🙋 Recommended for

  • ⭐ Those who want to enjoy a generous, tangy, crunchy coleslaw at home, just like at famous fast food chains
  • ⭐ People looking for a clean, refreshing side dish to balance rich main courses like fried chicken, pizza, or grilled meats

Ingredients needed 🛒4 servings

  • cabbage 1/2 head
  • carrot 1/2 piece
  • onion 1/2 piece
  • corn in can 1 can (small size)
  • mayonnaise 8 tablespoons
  • lemon juice 3 tablespoons
  • sugar 3 tablespoons
  • mustard 1 tablespoon
  • salt to taste
  • pepper a pinch

Recipe 🍳

  1. Slice the cabbage and carrot into thin, even strips, and finely chop the onion.
  2. Place the sliced cabbage and carrot in a bowl, add 3 pinches of salt, a little water, and the liquid from the canned corn. Mix well to pickle the vegetables until crisp.
  3. Soak the chopped onion in cold water for a few minutes to reduce its sharpness, then strain and squeeze out excess moisture.
  4. In another bowl, combine 8 tablespoons of mayonnaise, 3 tablespoons of lemon juice, 3 tablespoons of sugar, and 1 tablespoon of mustard. Stir until the sugar is fully dissolved, then add a pinch of salt and pepper to finish the dressing.
  5. Squeeze the pickled cabbage and carrot as firmly as possible with your hands to remove all excess moisture.
  6. In a mixing bowl, combine the drained cabbage, carrot, onion, and corn kernels (without the liquid), then pour in the prepared mayonnaise dressing and toss thoroughly.
  1. Slice cabbage and carrot, then pickle them with salt and corn can liquid; soak chopped onion in cold water to mellow its sharpness.
  2. Mix mayonnaise, lemon juice, sugar, mustard, salt, and pepper to make a tangy, sweet dressing.
  3. Squeeze out as much moisture as possible from the pickled vegetables, then mix in the corn, onion, and dressing until evenly combined.

Cooking tips 💡

  • Use the liquid from the canned corn instead of discarding it—this adds a subtle sweetness and savory depth to the vegetables.
  • For best results, chill the finished coleslaw in the refrigerator before serving to enhance its crisp texture and refreshing taste.
  • Squeezing out the vegetables' moisture thoroughly ensures they won’t release water over time, helping maintain a rich, consistent flavor throughout.

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