Spicy Coleslaw with Yuzu Dressing
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Feeds 3 - 4 people 
Prep time 15m
Cook time 0m
Description
This coleslaw makes use of fresh yuzu - a citrus fruit of East Asian origin that has a wonderfully perfumed juice, a little like Makrut lime leaves. Here we have used it to dress a fresh, crunchy coleslaw that works wonderfully with grilled fish, sashimi or Japanese noodle dishes.
- 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
- 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.
- Add the spring onions, carrot, chilli and coriander and mix well.
- 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.
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