Coleslaw Salad

Aji-Mayo® Professional Style Mayonnaise

Ingredients

  • (350g) Green Cabbage
  • (150g) Red Cabbage
  • (150g) Carrots
  • (150g) Pineapple Chunks
  • (50g) White Onion
  • (250g) AJI-MAYO® Professional-Style Mayonaise

Procedure

  1. PREPARE. Wash and finely shred the green cabbage and red cabbage. Peel and julienne the carrots, thinly slice the white onion, and drain the pineapple chunks, reserving a small amount of pineapple juice.
  2. MIX. Combine the green cabbage, red cabbage, carrots, pineapple chunks, and white onion in a large mixing bowl.
  3. PREPARE. In a separate bowl, combine the AJI-MAYO® Professional-Style Mayonnaise with a small amount of reserved pineapple juice. Mix until smooth and evenly blended.
  4. DRESS. Pour the mayonnaise and pineapple juice mixture over the cabbage and vegetable mixture. Toss gently until all ingredients are evenly coated.
  5. CHILL. Refrigerate the coleslaw for 20–30 minutes to allow the flavors to blend and develop.
  6. PORTION. Divide the prepared coleslaw evenly into 10 portions, with each portion weighing approximately 100 g.
  7. SERVE. Serve chilled as a side dish or accompaniment. Keep refrigerated until ready to serve.

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ajinomoto cooking_time  Cooking Time: 5 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size:

Products Used

Aji-Mayo® Professional Style Mayonnaise Buy Now

Nutrition Facts

Calories per serving (kcal)
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Fat (g)
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