Coleslaw Recipe
AJI-NO-MOTO® Umami SeasoningIngredients
Vegetables:
- 4 cups (340 g) Cabbage, shredded
- 2 cups (220 g) Carrots, julienne cut
- 4 Tbsps. (60 g) Red onion, minced
- 1/2 cup (120 ml) Mayonnaise
- 1 1/2 Tbsps. (23 ml) Vinegar, white
- 2 1/2 Tbsps. (38 ml) Lemon juice
- 1/4 cup (60 ml) Low-fat milk
- 1 pack (10 g) AJI-NO-MOTO® Umami Seasoning
- 5 Tbsps. (75 g) Sugar
- 1/2 tsp. (2.5 g) Salt
- 1/8 tsp. (0.3 g) Ground black pepper
Procedure
- PREPARE. To prepare the vegetables, rinse the cabbage, carrots, and onions. Shred the cabbage and slice carrots and onions. Set aside.
- MIX. To make the coleslaw dressing, in a bowl, mix mayonnaise, vinegar, lemon juice, and low-fat milk.
- SEASON. Add AJI-NO-MOTO® Umami Seasoning, sugar, salt, and pepper. Mix well.
- CHILL. Toss the shredded cabbage, carrots, and onion into the coleslaw dressing and stir well. Chill in the refrigerator for at least 1 hour.
- SERVE. Transfer to a serving platter, serve and enjoy.
Cooking Tips
Coleslaw can last for 3 to 4 days inside chiller but should be tossed regularly especially when it starts to get mushy.
Cooking Time: 0 minutes
Preparation: 1 hour and 30 minutes
Servings:
8
Serving size: 1 cup (119 grams)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
180.8
Carbohydrates (g)
16.1
Proteins (g)
1.6
Fat (g)
12.2
Dietary Fiber (g)
2.1
Calcium (mg)
82
Iron (mg)
1.1
Sodium (mg)
358.3
Good to Know Nutrition Facts
Reduced sodium by 30% Original sodium content: 2 teaspoons (10 grams) Salt. Cabbage has vitamin C that helps protect the immune system, reduces the severity of allergic reactions, and helps fight infection.