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Sesame and wasabi coleslaw


  • ¼ of white cabbage
  • 2 carrots
  • ½ onion
  • 2 tablespoons of sesame wasabi dressing
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of lemon juice
  • 1 tablespoon of sugar
  • salt and pepper

Preparation time : 20mn / Resting time : 1h 


Wash the cabbage and slice it as thinly as possible. Peel and roughly grate the carrots. Peel and chop the onion thinly. In a mixing bowl, add sesame wasabi seasoning, mayonnaise, lemon juice, sugar and a few pinches of salt. Mix the ingredients together and set aside to reste for a few minutes to develop wasabi flavor.

Add it to the cabbage and carrot mix and mix together. Taste and add sugar, salt or lemon juice according to taste.

It is best to set aside in the refrigerator for at least an hour before serving for the flavors to be absorbed and to soften the cabbage.


Serve this salad with maki, sushi, onigiri.

Cooking tips

If you like crunchy cabbage, serve immediately. Homemade mayonnaise is obviously tastier than store-bought mayonnaise. If you have never made mayonnaise before, it is the perfect occasion to try it out ! The recipe is easier than you may think. 

Going further

Customize this coleslaw to your liking : red cabbage for a touch of color, grated white radish for a pungent touch, grated granny smith apples for an acidic touch, dried grapes of a sweet touch, chives for a refreshing note and much more.. for even more lightness, intermix mayonnaise and cream cheese !

Enjoy !

Recipe and photos by Anne Copin, author of “Happy World Food”.