hi there!

I’m Mari.
On Marivelous Me! you’ll find recipes, food gifts, food I’ve traveled for and food solutions. Poke around, maybe you’ll find inspiration for something you’re working on. Enjoy! 



As I've mentioned before, my mom's a great cook. She can pretty much adapt any recipe - French, American, Italian, Indian - and somehow make it Japanese. Growing up, we'd have a mayo-laden coleslaw but more often than not, we'd have a lighter Japanese-style version, similar to a German-style slaw: zero mayo, slightly sweet and brackish due to the rice and white wine vinegars. These days I'm usually eating coleslaw with something casual yet rich (hamburgers and fried chicken come to mind) so I appreciate having a cold, acetic slaw as a palette cleanser. Yet somehow it leaves me wanting a soy sauce glazed hot dog...

I also like using cole slaw on sandwiches in lieu of lettuce and dressing: It's sort of like one stop shopping. 

serves 6-8 as a side dish

1/4 cup white wine vinegar
2 tablespoons rice wine vinegar
1/2 teaspoon dry mustard powder
1 teaspoon celery seed
2 tablespoons sugar
1/2 teaspoon coarse salt
1/3 cup vegetable or canola oil

For the coleslaw:
1/2 medium head green cabbage, cored and finely sliced (6-7 cups)
1/4 medium or 1 small head red cabbage, cored and finely sliced (about 2 cups)
1-2 small carrots, peeled, trimmed and grated using large holes on a box grater or mandoline

In a small non-reactive bowl, combine the vinegars, mustard powder, celery seeds, sugar and salt together until sugar dissolves. While whisking vigorously, slowly pour a couple drops of oil in at a time, increasing the flow until well combined. Set aside.

Combine cabbages and carrots in a large non-reactive bowl. Add the dressing and toss well to combine. Cover and place in the fridge until chilled. When serving, toss one more time so the cabbage that's on the bottom (and marinating the most) is brought to the top. Best if used within 1 day or the cabbage will begin to lose its crunch. Enjoy!

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