COLESLAW RATINGS: No ratings yet.


Recipe Finder


4 cups (340 grams) Cabbage, shredded
2 cups (220 grams) Carrots, julienne cut
4 Tablespoons (60 grams) Red onion, minced
1/2 cup (120 ml) Mayonnaise
1 1/2 Tablespoons (23 ml) Vinegar, white
2 1/2 Tablespoons (38 ml) Lemon juice
1/4 cup (60 ml) Low-fat milk
1 pack (11 grams) AJI-NO-MOTO® Umami Seasoning
5 Tablespoons (75 grams) Sugar
1/2 teaspoon (2.5 grams) Salt
1/8 teaspoon (0.3 grams) Black pepper, ground

Reduced sodium by 30%
Original sodium content: 2 teaspoons (10 grams) Salt


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) 373.9

Good to Know Nutrition Facts!

Cabbage has vitamin C that helps protect the immune system, reduces the severity of allergic reactions, and helps fight infection.

Preparation time: 2 hours, 30 minutes


  1. PREPARE. Rinse the cabbage, carrots, and onions. Shred the cabbage and slice carrots and onions as finely as possible. Set aside.
  2. MIX. In a bowl, mix mayonnaise, vinegar, lemon juice, and low-fat milk.
  3. SEASON. Add AJI-NO-MOTO®, sugar, salt, and pepper in a large bowl and mix well.
  4. CHILL. Toss the shredded cabbage, carrots, and onion into the mixture and stir well. Chill in the refrigerator for 2-3 hours.
  5. SERVE. Transfer to a serving platter, serve and enjoy.

Makes 8 servings
Serving size: 1 cup (119 grams)

Cooking Tips

Coleslaw can last for 3 to 4 days inside chiller but should be tossed regularly especially when it starts to get mushy.

Product Used

Please rate this