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Korean coleslaw with gochujang dressing

Korean Coleslaw with Gochujang Dressing

A vibrant and crunchy coleslaw tossed in a savory, spicy, and slightly sweet Gochujang dressing. A perfect fusion side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Fusion, Korean
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Slaw
  • 4 cups Green Cabbage Thinly shredded
  • 2 cups Purple Cabbage Thinly shredded
  • 1 cup Carrots Shredded or julienned
  • 1/2 Red Onion Very thinly sliced
  • 2 scallions Green Onions Thinly sliced for garnish
For the Gochujang Dressing
  • 3 tablespoons Gochujang (Korean Chili Paste)
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Toasted Sesame Oil
  • 2 tablespoons Honey or Maple Syrup
  • 1 tablespoon Soy Sauce Low sodium preferred
  • 1 clove Garlic Minced
  • 1 teaspoon Fresh Ginger Grated
  • 1 tablespoon Toasted Sesame Seeds For garnish

Method
 

Instructions
  1. Prepare the slaw vegetables: In a very large bowl, combine the shredded green cabbage, purple cabbage, carrots, and thinly sliced red onion.
  2. Whisk together the Gochujang dressing ingredients: In a small bowl, thoroughly whisk together the gochujang, rice vinegar, toasted sesame oil, honey/maple syrup, soy sauce, minced garlic, and grated ginger until completely smooth and emulsified.
  3. Dress the slaw: Pour about three-quarters of the dressing over the cabbage mixture. Toss vigorously until all the vegetables are evenly coated. Add more dressing as needed to achieve your desired level of coating.
  4. Allow to rest (optional but recommended): For best flavor integration, cover the bowl and refrigerate the coleslaw for at least 15 minutes before serving. This allows the cabbage to slightly soften and absorb the flavors.
  5. Finalize and serve: Just before serving, taste the slaw and add a pinch of salt or a splash more vinegar if necessary. Transfer to a serving dish, garnish generously with sliced scallions and toasted sesame seeds.

Notes

This slaw is best served the day it is made for maximum crunch, though it holds up surprisingly well for 1-2 days due to the acidity in the dressing. If you prefer less heat, reduce the amount of Gochujang.