Name: Creamy Coleslaw
Prep time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Filipino
Ingredients: 700 g green cabbage, core removed and finely shredded (about 1 medium head); 350 g red cabbage, core removed and finely shredded (about 1 small head); 200 g carrots, peeled and coarsely grated (about 2–3 medium carrots); 90 g red onion, thinly sliced, optional (about 1 medium onion); 224 g Japanese mayonnaise, or regular mayonnaise (about 1 cup); 112 g regular mayonnaise (about ½ cup); 15 ml apple cider vinegar (1 Tbsp); 15 ml rice vinegar (1 Tbsp); 23 g prepared yellow mustard (about 1½ Tbsp); 42 g honey (2 Tbsp); Salt and ground black pepper, to taste; 2.5 ml sesame oil, optional (½ tsp); 1 g dried parsley, or chopped fresh parsley to taste; 3 g toasted sesame seeds (about 1 tsp)

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Ingredients

For the Vegetables

700 g green cabbage, core removed and finely shredded (about 1 medium head)
350 g red cabbage, core removed and finely shredded (about 1 small head)
200 g carrots, peeled and coarsely grated (about 2–3 medium carrots)
90 g red onion, thinly sliced, optional (about 1 medium onion)

For the Dressing

224 g Japanese mayonnaise, or regular mayonnaise (about 1 cup)
112 g regular mayonnaise (about ½ cup)
15 ml apple cider vinegar (1 Tbsp)
15 ml rice vinegar (1 Tbsp)
23 g prepared yellow mustard (about 1½ Tbsp)
42 g honey (2 Tbsp)
Salt and ground black pepper, to taste
2.5 ml sesame oil, optional (½ tsp)

For Finishing

1 g dried parsley, or chopped fresh parsley to taste
3 g toasted sesame seeds (about 1 tsp)

How to Make It

Wash the vegetables and drain thoroughly. Remove the tough cabbage cores, then finely shred the green and red cabbage.
Peel and coarsely grate the carrots. Thinly slice the red onion, if using.
In a separate bowl, whisk together the Japanese mayonnaise, regular mayonnaise, apple cider vinegar, rice vinegar, mustard, and honey until smooth.
Stir in the sesame oil, if using. Taste the dressing and adjust with salt and ground black pepper.
Combine the cabbage, carrots, and optional red onion in a large bowl.
Add the dressing gradually, tossing until the vegetables are evenly coated. Stop when the coleslaw reaches your preferred creaminess.
Cover and refrigerate for about 30 minutes before serving.
Toss again, taste, and adjust the seasoning if needed. Finish with parsley and toasted sesame seeds.

Kubo Tips

Dry the vegetables well before mixing so excess water does not thin the dressing.
Slice the cabbage finely and evenly for a texture that is easier to eat.
You can use regular mayonnaise for the entire dressing if Japanese mayonnaise is unavailable.
Add the dressing gradually because cabbage sizes and your preferred level of creaminess can vary.
Keep the vegetables and dressing separate until closer to serving if you want a crunchier coleslaw.