I’m writing today to confess to you all – I hate coleslaw.
Well, to be totally correct, I hated it for a very long time. In large part, it comes from my absolute disdain for mayonnaise (I know, its weird) and a disinterest in cabbage. While I can’t fathom eating mayonnaise, throw in some roasted garlic to make aioli… and I’m all over it. There is just something about simple mayonnaise that I don’t like.
I am please to report that coleslaw is now firmly back on the menu, thanks to my good old Japanese friend the umami filled bottle with iconic red baby… Kewpie Mayo! So, what’s different about Kewpie? Well, aside from the umami flavour thanks to a small amount of MSG (let’s not think about it… we’re not consuming copious amounts of the stuff), the first difference is that Kewpie mayo is made using egg yolks (not whole eggs) which lends itself to being slightly richer and more yellow in tone. It also uses rice vinegar which is milder than regular ‘white’ vinegar. THIS is the reason I prefer Kewpie… its the vinegar. I find regular mayo too “sharp”.
I’ve been eating kewpie mayo at Japanese restaurants for years, but lately, I’ve been substituting it in western dishes that use regular white vinegar with wonderful results…. and I’m happy to say that I’m now proudly on the coleslaw bandwagon.
I recently hosted a girls weekend away with epic amounts of food, so to start off the recipe posts from that gorgeous weekend of music and laughter I’m sharing my recipe for Red Cabbage Coleslaw with Herbed Kewpie. Serve it as a side to slow cooked roasts or oven baked fish, or pop it in your next homemade burger.
Red Cabbage Coleslaw with Herbed Kewpie
- 1/2 red cabbage, shredded
- 1 carrot, julienned
- 1/3 cup kewpie mayonnaise
- Juice of 1/2 lime
- small handful continental parsley, chopped
- small handful dill, chopped
- Salt and pepper, to taste
In a small bowl, combine mayonnaise, lime juice, parsley and dill and mix well.
In a larger bowl combine the cabbage and carrot, add the mayonnaise mixture, season with salt and pepper and toss till completely coated. Top with a few larger herb leaves and serve.