Finely shred the cabbage, carrot, and cucumber. Sprinkle in a little salt, and leave for about 10 minutes.
In the meantime, combine the seasonings marked ★, and make salad dressing (be sure to adjust to taste).
When the vegetables have wilted, squeeze out the excess moisture. Add the strained sweet corn, then toss with the salad dressing. It's done.
This is great for lunchboxes, too.
Story Behind this Recipe
Moisture tends to be released when making coleslaw, so when packing it into my bento lunchbox, I added ground sesame seeds to absorb the moisture. I forgot to add the sweet corns for the photo, since I took the photo after making it during a busy morning.
If you don't have white wine vinegar, use rice vinegar instead. Adjust the amount of the seasonings to your liking.