Kewpie coleslaw

This Japanese-inspired coleslaw is wonderfully crunchy, with the nutty flavour of sesame and a little richness from Japan’s favourite mayo, Kewpie. It’s excellent on its own or stuffed into burgers. It also makes a great topper for a plate of dumplings for those last-minute dinners!

10 minutes


½ green cabbage

¼ red cabbage

2 spring onions, trimmed

⅓ daikon, peeled and julienned

1 carrot, peeled and julienned

2-3g Pacific Harvest wakame, rehydrated and sliced very finely

1 packet Ceres Organics roasted seasoned seaweed, cut into little strips

2 Tbsp toasted sesame seeds

For the dressing:

½ cup Kewpie mayo

¼ cup pure sesame oil

¼ cup rice wine vinegar

1-2 Tbsp water

¼ tsp ground white pepper

½ tsp salt

¼ cup toasted sesame seeds


Toss together the cabbages, spring onion, daikon, carrot and wakame

Place all the dressing ingredients except toasted sesame seeds in a blender and blitz to combine. Add a little more water to get the consistency you like

Add sesame seeds and pulse a few times to combine without over-blending the seeds

Dress the slaw and top with strips of roasted seasoned seaweed and 2 Tbsp toasted sesame seeds