• Servings: 4
• Preparation Time: 80
• ½ small head green cabbage
• ½ small head red cabbage
• 2 large carrots, peeled
• 1 cup Wafu® Sesame Mayonaizu® Japanese mayo
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon kosher salt

1. In a small bowl, whisk together the sesame mayo, vinegar, sugar and salt.
2. Cut green and red cabbage into wedges and then finely shred using a sharp knife. Cut carrots into thin matchsticks. Place shredded cabbage and carrots in large bowl.
3. Pour in dressing and toss thoroughly.
4. Cover and refrigerate for at least 1 hour and up to 1 day.
5. Serve chilled. Toss before serving.

Add some colour to your table with this creamy Japanese mayo-inspired coleslaw.