Semi-Creamy Coleslaw

20 minutes total

Makes 6 - 8 servings

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I've been making this coleslaw for more than 30 years.

Some members of our big, blended family liked mayo, some didn't. So I made a simple vinaigrette and added a discreet dollop of mayo. It added a little body and a touch of creaminess, and everybody liked it.

Lately I’ve been adding a splash of shio koji. This mix of rice, salt, and koji, the fungus used to make miso and soy sauce, adds a salty-sweet umami flavor that enhances almost anything. But you can leave it out and the coleslaw will still be delicious.

What You'll Need

Ingredients

For the shopping list

1/2 head green cabbage, finely chopped (see below)
1 teaspoon of sugar
1 tablespoon of liquid shio koji (optional)
1 teaspoon of black pepper, freshly ground
toasted sesame seeds, to serve (optional)

From our shop

1 teaspoon of Italian Fine Sea Salt
$7.00– Trapani - Sicily

2 tablespoons of Gravenstein Apple Cider Vinegar
$16.00– Napa - California

Out of stock

3 tablespoons of Madre Terra
$29.00– Sicily - Italy

3 tablespoons of Smooth & Creamy Real Mayonnaise
$7.00– Greenville - South Carolina

Equipment

From the kitchen

1 Large Mixing Bowl
1 Chef's Knife
1 Cutting Board
Whisk

What you'll have to do

Step 1

Cut the half green cabbage through the core, then make an angled cut through each piece to cut out the central core. Cut the core about 5 or 6 thin slices, then chop the slices even smaller.

Step 2

Set each quarter on a flat side and slice thinly, then turn the slices 90 degrees and slice thinly again. You want thin, small pieces.

Step 3

In a bowl large enough to hold the cabbage, dissolve 1 teaspoon of salt, 1 teaspoon of sugar, and 1 tablespoon of shio koji (if using) in 2 tablespoons of vinegar, then add 1 teaspoon of freshly ground black pepper and stir in 3 tablespoons of olive oil.

Step 4

Add the cabbage and toss well, then add 3 tablespoons of mayo and toss again. Taste and add salt if needed. We like this best after it sits for an hour or two.