Semi-Creamy Coleslaw

20 minutes total
Makes 6 - 8 servings

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


For the shopping list

  • 1/2 head green cabbage, finely chopped (see below)
  • 1 teaspoon of sugar
  • 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
Out of stock

1 tablespoon of  
2 tablespoons of  Gravenstein Apple Cider Vinegar
$16.00– Napa - California
Out of stock

3 tablespoons of  Madre Terra
$25.00– Sicily - Italy
3 tablespoons of  Mayo
$7.00– Greenville - South Carolina


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.

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