Spicy Yuzu Coleslaw
This lighter, brighter take on coleslaw is perfect alongside grilled poultry, meats and fish.
4 tbsp. rice wine vinegar
4 tbsp. sugar
Pinch of salt
2 tbsp. Yuzu Pao Green
½ 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
¼ cup cilantro, roughly chopped
Toasted sesame seeds, as garnish
For the dressing, combine rice wine vinegar, sugar and salt in a small saucepan. Heat over medium heat until the sugar and salt dissolves. Remove from heat and transfer into a small bowl. Add Yuzu Pao Green and mix well. Slowly whisk in grapeseed oil until combined. Set aside.
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. Sprinkle toasted sesame seeds on top immediately before serving.