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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.
Ingredients
For the shopping list
head green cabbage, finely chopped (see below)
sugar
black pepper, freshly ground
From our shop
$7 - Trapani - Sicily
$10 - Nagano - Japan
$16 - Napa - California
$25 - Sicily - Italy
$7 - Greenville - South Carolina
$6 - Osaka - Japan
Equipment
From the kitchen
Large Mixing Bowl
Chef Knife
Cutting Board
Whisk
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.
