Coleslaw

Nagi Maehashi’s creamy coleslaw uses shredded green cabbage and carrot under a generous dressing. Resting softens the cabbage and draws out vegetable moisture, making the salad juicy while the flavours mingle.

Mayonnaise is mixed with sour cream or yoghurt, apple cider vinegar or white wine vinegar, Dijon mustard, white sugar, celery salt and black pepper. The vinegar cuts through the richness of the creamy dressing.

Finely shredded cabbage and carrot are placed in a bowl and tossed with the dressing. The basic recipe keeps this vegetable mixture simple; other cabbage colours and additional vegetables appear as variations.

The dressed vegetables rest for at least twenty minutes before serving, with a longer rest preferred by Maehashi. As they wilt, their moisture thins the dressing and the stiff strands become softer.

A final toss redistributes the dressing before serving. Maehashi offers the coleslaw as a side salad or piled into sandwiches, with its juicy texture suited to summer gatherings and buffet tables.