Spicy Yuzu Coleslaw
- Prep Time:
- 15 mins
- Cook Time:
- 10 mins
- Total Time:
- 25 mins
This lighter, brighter take on coleslaw gets a 1-2 punch of citrus and heat from Yuzu Pao Red Chile Sauce. Serve with grilled poultry, fish or seafood.
Serves 8
Ingredients
Dressing:
-
4 tablespoons rice wine vinegar
-
4 tablespoons sugar
-
Pinch of salt
-
2 tablespoons Yuzu Pao Red Chile Sauce
-
1/2 cup grapeseed oil
Salad:
-
1 head cabbage, finely shredded
-
1 carrot, peeled and finely shredded
-
1/2 red onion, thinly sliced
-
1 bell pepper, thinly sliced
-
1/4 cup cilantro, coarsely chopped
-
Toasted sesame seeds, as garnish
Instructions
For the dressing: In a small saucepan, heat ice wine vinegar, sugar and salt over medium heat until sugar and salt are dissolved. Remove from heat and transfer into a small bowl. Add Yuzu Pao Red Chile Sauce and mix well. Slowly whisk in grapeseed oil until combined. Set aside.
To assemble the salad: In a large bowl, combine the cabbage, carrot, red onion, bell pepper and the cilantro. Toss with the reserved yuzu dressing. Cover and refrigerate until chilled. Transfer to a large serving bowl and sprinkle toasted sesame seeds immediately before serving.