Japanese-inspired coleslaw

Brighten up the plate

Fresh, vibrant, tangy and alive. A salad to accompany virtually any meal, Japanese or not.



  • ½ green cabbage (sliced finely)
  • ½ red cabbage (sliced finely)
  • 3 large carrots (coarsely grated)
  • 100g raisins or currants
  • ¼ bunch spring onion sliced finely
  • ¼ bunch chervil roughly chopped
  • 50g toasted sesame seeds
  • Salt and pepper


  • 300g grapeseed oil
  • 50g sesame seed oil
  • 100g silken tofu
  • 1 clove garlic
  • 60g rice wine vinegar
  • 50g mirin
  • 10g fish sauce


For the dressing, combine tofu, garlic, rice wine vinegar, mirin and fish sauce in a blender (can use a stick blender if you need) and blend well. Slowly add grapeseed and sesame oil until all is emulsified.

For the salad, combine all the salad ingredients and season well and let it sit for 30 minutes (this allows the salt to break down the cabbage slightly).
Slowly add your dressing until you get your desired feel and taste. Be careful not to add too much as you don’t want it too wet.

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