Coleslaw Recipe

AJI-NO-MOTO® Umami Seasoning


  • 4 cups (340 g) Cabbage, shredded
  • 2 cups (220 g) Carrots, julienne cut
  • 4 Tbsps. (60 g) Red onion, minced
Coleslaw Dressing:
  • 1/2 cup (120 ml) Mayonnaise
  • 1 1/2 Tbsps. (23 ml) Vinegar, white
  • 2 1/2 Tbsps. (38 ml) Lemon juice
  • 1/4 cup (60 ml) Low-fat milk
  • 1 pack (10 g) AJI-NO-MOTO® Umami Seasoning
  • 5 Tbsps. (75 g) Sugar
  • 1/2 tsp. (2.5 g) Salt
  • 1/8 tsp. (0.3 g) Ground black pepper


  1. PREPARE. To prepare the vegetables, rinse the cabbage, carrots, and onions. Shred the cabbage and slice carrots and onions. Set aside.
  2. MIX. To make the coleslaw dressing, in a bowl, mix mayonnaise, vinegar, lemon juice, and low-fat milk.
  3. SEASON. Add AJI-NO-MOTO® Umami Seasoning, sugar, salt, and pepper. Mix well.
  4. CHILL. Toss the shredded cabbage, carrots, and onion into the coleslaw dressing and stir well. Chill in the refrigerator for at least 1 hour.
  5. SERVE. Transfer to a serving platter, serve and enjoy.

Cooking Tips

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

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ajinomoto cooking_time  Cooking Time: 0 minutes ajinomoto prep_time  Preparation: 1 hour and 30 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 1 cup (119 grams)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Reduced sodium by 30% Original sodium content: 2 teaspoons (10 grams) Salt. Cabbage has vitamin C that helps protect the immune system, reduces the severity of allergic reactions, and helps fight infection.


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