Creamy Coleslaw with Kewpie Mayo

Name: Creamy Coleslaw with Kewpie Mayo
Prep time: 15 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Salads

My creamy coleslaw with a secret ingredient — crunchy, savoury and made for piling onto anything slow-cooked!

PREP TIME

15 minutes

COOK TIME

SERVES

4-6

About this recipe

I will be honest with you — I did not grow up eating creamy coleslaw. In our house, cabbage salad was always dressed with lemon and olive oil, and if that is more your style, my No Mayo Cabbage Salad is the one you want. That said, this creamy coleslaw has well and truly earned its place at my table, and it comes with a little secret: a teaspoon of chicken stock powder stirred through the mayonnaise. It sounds unusual, but that savoury depth is what keeps everyone going back for more.

What’s more, I only ever use Kewpie mayonnaise here. It is richer and silkier than regular mayonnaise, and it coats the cabbage beautifully without ever feeling heavy. As a result, this creamy coleslaw works just as well piled into buns as it does served on the side — it is the slaw that goes into my beef short rib sliders. You could always add it to my Lamb Roast Rolls too, or stick to the original with crumbled feta — they are so good just as they are.

Best of all, it comes together in under 20 minutes with no cooking at all. Prep the vegetables ahead if you like, then toss everything together just before serving so it stays crisp and fresh.

Ingredients

¼ small white cabbage, finely shredded
¼ small red cabbage, finely shredded
½ small red onion, finely diced
½ cup flat-leaf parsley, chopped
1 cup Kewpie mayonnaise
1 teaspoon chicken stock powder

Notes from Rouba

The chicken stock powder is the secret here — do not skip it. It seasons the slaw and adds a savoury depth you cannot quite put your finger on.
Kewpie mayonnaise is my only choice for this one, but any whole-egg mayonnaise will still give you a lovely result.
Shred the cabbage as finely as you can — a sharp knife or mandolin makes all the difference to the texture.
Prep the vegetables in advance if you like, but only dress the slaw just before serving so it stays crunchy.

Equipment Note

For this recipe I used a mandolin slicer — having the right slicer really does make a difference to the result, giving you fine, even shreds of cabbage every time. You can find the one I use and everything else in my kitchen over here

Method

Step 1. Prepare the Vegetables

Finely shred the white and red cabbage using a sharp knife or a mandolin slicer — the finer the shred, the better the texture. Finely dice the red onion and chop the parsley, then place all the vegetables in a large mixing bowl.

Step 2. Make the Dressing

In a small bowl, stir the chicken stock powder through the Kewpie mayonnaise until completely combined. Give it a quick taste — the stock powder should season the dressing beautifully, so only add salt if needed.

Step 3. Dress and Toss

Add the dressing to the bowl of vegetables and toss everything together until every strand of cabbage is well coated. Serve straight away while the slaw is at its crunchiest.

A FEW THINGS YOU'LL WANT TO KNOW

Why do you add chicken stock powder to coleslaw?
This is a trick my sister shared with me, and I have never made coleslaw without it since. The stock powder dissolves into the mayonnaise and seasons the whole slaw without any extra salt, giving it a savoury depth of flavour that plain mayo just cannot reach. Trust me on this one — and thank her later.

Do I have to use Kewpie mayonnaise?
Not at all. Kewpie is my preference because it is richer and creamier than most, but any whole-egg mayonnaise you love will work well here.

Can I make this coleslaw ahead of time?
You can prep all the vegetables up to a day ahead and keep them covered in the fridge, but hold off on dressing the slaw until just before serving. Once dressed, the cabbage starts to soften, and this salad is all about the crunch.

How long does dressed coleslaw keep in the fridge?
It's best eaten fresh on the day it's made, but it does hold up well for two to three days in the fridge — perfect for spreading over a few days of rolls and sandwiches. The cabbage will soften and release a little liquid as it sits, so give it a good toss before serving again.

Can I make this vegetarian?
Yes — simply swap the chicken stock powder for a vegetable stock powder. You will still get that lovely savoury depth in the dressing.

What do you serve this coleslaw with?
Anything slow-cooked or grilled. It is made for piling into rolls and buns with shredded meat, and it sits beautifully alongside barbecued chicken, grilled kafta or roast lamb.