Yuzu, Cabbage & Coriander Slaw with Crispy Rice Noodles


Yuzu, Cabbage & Coriander Slaw with Crispy Rice Noodles
With citric tartness from yuzu, sweet nuttiness from sesame oil, tang from vinegar and the grounding flavour of ginger, this slaw is a great palate cleanser. Don't be afraid to mix and match - swap out the green cabbage for purple cabbage, or add a few grated carrots and cucumber for colour and crunch.

Serves 4-6



Vegetable oil, to shallow fry

20g vermicelli rice noodles, broken

500g white cabbage, thinly shredded

4 spring onions, thinly sliced

1 cup podded edamame

1 long green chilli, thinly sliced

For the yuzu dressing

¼ cup yuzu juice

2 tbsp each mirin and rice wine vinegar

1 tsp finely grated ginger

2 tbsp sesame oil



  1. Heat 3cm oil in a medium frying pan over high heat. In three batches add the noodles and cook for 30 seconds, or until puffed and crisp. Drain on absorbent paper and set aside.
  2. To make the yuzu dressing, combine the yuzu, mirin, vinegar, ginger and sesame oil in a small bowl and whisk to combine. Set aside.
  3. Place the cabbage, onion, edamame (if not purchased blanched, blanch for 6-8 minutes in boiling water, drain and refresh), chilli and half the dressing in a bowl and toss to combine. Transfer the slaw to a serving dish and sprinkle with noodles and serve with extra dressing.


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