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Mili Takashima

Mili's ("rad") Coleslaw

According to my kids, the sauce makes it rad - made with your choice amount of spiced "kick," and tons of flavor. It's tossed onto a salad of crisp, freshly shredded cabbage, grated carrots, and sesame seeds for a really nice salad, that should be stored dry and even eaten with other dressings to switch it up. This is a great side-dish to have alone, or as a topper for sandwiches like pulled-pork or chicken.
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Ingredients Method Video

Ingredients
  

Coleslaw Sauce
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons mayonnaise
  • 2 tablespoons brown sugar
  • 2 tablespoons either spicy brown mustard or dijon mustard
  • 2 tablespoons buttermilk or milk
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/4 teaspoon cayenne pepper For just added flavor and no "kick", take this down to 1/8 of a teaspoon.
Coleslaw Salad - Vegetables
  • 2 tablespoons white toasted sesame seeds
  • 1 tablespoon black toasted sesame seeds optional
preparing veggies on your own
  • 6 cups cabbage - either Napa, Round Dutch, or Savoy These are my choices, in order of what I prefer to use, or like best.
  • 1 cup red cabbage optional or if you have mostly this item, make it the main veggie. With this slaw, you can mix and match, based on what you have.
  • 1/2 cup carrots 2-3 large, peeled carrots
store-bought prepared veggies
  • 1-2 packages prepared "angel thin" shredded cabbage
  • 1/2 package prepared shredded red cabbage
  • 1/4-1/2 package prepared shredded carrot

Method
 

Coleslaw Sauce
  1. In a bowl, add the brown sugar first, then the mayo, mustard, milk, salt and pepper.
  2. Add the vinegar.
  3. Add your desired amount of cayenne pepper and whisk the ingredients together.
  4. Cover, and refrigerate until ready to serve. This is good in the fridge for a couple of days. I toss the sauce into the prepared slaw salad, once it is time to serve and eat. This keeps the veggies tasting fresh and crisp. If you sauce ahead of time, the salad will get soggy.
Coleslaw/Salad Veggie Preparation
  1. Prepare the veggies of your choice. I always use a majority of a green/white cabbage variety, and a couple large carrots. At least one type of cabbage is mandatory for this recipe. More colors make it more beautiful. If I have two colors/types of cabbage, I'll go with it, but it's not necessary.
  2. Wash and clean the veggies. Cut them into pieces that will fit the slicer you're choosing to use. I have used a mandolin in the past and I currently use a food processor because it's the easiest, less messy, and takes the least amount of time.
  3. For your reference, you will use a flat-slicer attachment for shredding the cabbage. You'll use the attachment with multiple holes, to grate the carrots.
  4. Grate the carrots.
  5. Shred the cabbage. Add both to a bowl to combine.
  6. Toss together with your desired amount or sesame seeds. I like to see them and taste them in every bite.
  7. This is an awesome and versatile salad mix and great if you do food-prep. If you're storing the slaw, it can stay fresh for at least a few days. Place the mix in an airtight container or storage bag with the air removed, and put in the refrigerator when not using. If you're ready to have coleslaw to top sandwiches or as a side-dish, toss in the amount of sauce you want, only when you are ready to serve/eat. If you want to re-purpose for a different meal, use them for a salad with a vinaigrette dressing, or top with fresh avocado, additional fruits/veggies, or another protein.

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