Yuzu Koshō Coleslaw

Yuzu Koshō Coleslaw

A citrusy Japanese twist on the salad standard


Yuzu koshō coleslaw (Photo by Rieko Suzuki)

There are millions of coleslaw recipes out there, and we all have our favorites. This one is very simple with the refreshing spiciness of yuzu koshō—one of the most flavorful seasonings in Japan, in my opinion. Use onions with mild flavor to avoid diluting the sensation of yuzu koshō. You can also wash sliced onions with water, then drain tightly to remove excess moisture, before mixing them with other ingredients.

Cooking time: Active 20 min
Servings: 2-3 side dishes


  • 1/3 head of cabbage
  • 1 large onion
  • 1 large carrot
  • 80cc mayonnaise
  • 80cc unsweetened yogurt
  • ⅓ tsp sugar
  • 1 tbsp yuzu koshō
  • 1 tbsp lemon juice


  1. Peel the carrot and onion. Slice all vegetables into thin sticks or ribbons.
  2. In a bowl, combine mayonnaise, yogurt, sugar, yuzu koshō, and lemon juice. Mix well.
  3. In large bowl, mix sauce with vegetables. Let rest in fridge for 30 min or more before serving.