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



  • 4 tablespoons rice wine vinegar
  • 4 tablespoons sugar
  • Pinch of salt
  • 1/2 cup grapeseed oil


  • 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


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.

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