This vibrant Korean Gochujang Slaw takes a familiar classic and infuses it with bold, spicy-sweet Korean flavors. Crisp cabbage and carrots are tossed in an irresistible dressing featuring gochujang, sesame oil, and rice vinegar, creating a side dish that’s both refreshing and utterly addictive. Perfect for picnics, BBQs, or as a fresh accompaniment to any meal.
Korean Gochujang Slaw
This vibrant Korean Gochujang Slaw takes a familiar classic and infuses it with bold, spicy-sweet Korean flavors. Crisp cabbage and carrots are tossed in an irresistible dressing featuring gochujang, sesame oil, and rice vinegar, creating a side dish that's both refreshing and utterly addictive. Perfect for picnics, BBQs, or as a fresh accompaniment to any meal.
Ingredients
- 1 head green cabbage thinly shredded
- 2 medium carrots julienned or grated
- 3 stalks green onions thinly sliced
- 0.5 cup mayonnaise (or vegan mayo)
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce low-sodium
- 1 tablespoon sesame oil toasted
- 1 tablespoon honey (or maple syrup)
- 1 clove garlic minced
- 0.5 teaspoon fresh ginger grated
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper freshly ground
Instructions
- In a large bowl, combine the shredded green cabbage, julienned carrots, and sliced green onions.
- In a separate small bowl, whisk together the mayonnaise, gochujang, rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, salt, and black pepper until smooth.
- Pour the gochujang dressing over the cabbage mixture.
- Toss everything together until the vegetables are evenly coated with the dressing.
- Taste and adjust seasoning if needed. For best flavor, chill the slaw in the refrigerator for at least 30 minutes before serving.
Notes
For a milder flavor, reduce the gochujang. Add toasted sesame seeds for extra crunch. This slaw is also great with a sprinkle of chopped peanuts or as a topping for tacos. It tastes even better after chilling for 30 minutes to let the flavors meld.
