Spicy Coleslaw with Yuzu Dressing

Name: Spicy Coleslaw with Yuzu Dressing
Prep time: 15 min
Total time: 15 min
Yield: 3-4
Ingredients: 1/4 small white cabbage, core removed and finely shredded; 3 spring onions, finely shredded; 1 large handful of coriander leaves and some stems, roughly chopped; 1 red chilli, finely chopped (or to taste); 1 carrot, peeled and grated or cut into fine julienne carrot, peeled and grated or cut into fine julienne; 3 green yuzu (juice of 3 and zest of 1); 1 tablespoon soy sauce; 1 teaspoon caster sugar; 1/2 teaspoon sesame oil

Drogo

Servings

3-4

Prep Time

15 minutes

Add a refreshing twist to a classic side dish with this spicy coleslaw with yuzu dressing. Combining crisp, crunchy vegetables with a vibrant citrus dressing and a gentle kick of heat, this colourful slaw is full of fresh flavour and texture. The distinctive taste of yuzu brings an aromatic citrus note, adding a bright, tangy finish that sets this coleslaw apart from traditional recipes.

Perfect alongside grilled meats, seafood, burgers or Asian-inspired dishes, this easy spicy coleslaw is a versatile addition to barbecues, summer lunches and relaxed dinner parties. The natural sweetness and crunch of the vegetables balance the sharp, fragrant yuzu dressing, while the spice adds a little warmth without overpowering the other flavours.

Whether you’re looking for a fresh coleslaw recipe to serve with a main course or a lively side dish to bring extra colour to your table, this spicy yuzu coleslaw offers a delicious balance of citrus, heat and crunch. It’s a simple way to elevate everyday ingredients with the bright, sophisticated flavour of Japanese yuzu.

Crunchy spicy coleslaw tossed in tangy yuzu dressing

Ingredients

1/4 small white cabbage, core removed and finely shredded
3 spring onions, finely shredded
1 large handful of coriander leaves and some stems, roughly chopped
1 red chilli, finely chopped (or to taste)
1 carrot, peeled and grated or cut into fine julienne carrot, peeled and grated or cut into fine julienne
3 green yuzu (juice of 3 and zest of 1)
1 tablespoon soy sauce
1 teaspoon caster sugar
1/2 teaspoon sesame oil

Directions

Step 1, Place the cabbage in a large bowl and add a pinch of sea salt. Use your hands to scrunch the cabbage for a minute or so, until it feels noticeably softer.
Step 2, Add the spring onions, carrot, chilli and coriander and mix well.
Step 3, In a clean lidded jar or bowl combine the yuzu zest and juice, soy sauce, caster sugar and sesame oil. Shake or whisk to combine. Pour over the coleslaw, mix well and serve immediately.