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.
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.