Description
A vibrant and flavorful Quick Korean Spicy Slaw that combines crunchy napa and red cabbage with colorful vegetables and a bold, tangy, and spicy dressing made from gochujang, rice vinegar, and fresh aromatics. Perfect as a side dish or a refreshing topping for Korean-inspired meals, this slaw is quick to prepare with no cooking required.
Ingredients
Scale
Vegetables
- 1 small head napa cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 4 green onions, chopped
- 1 large carrot, shredded
- 1 red bell pepper, seeded and thinly sliced
Dressing
- 6 tablespoons seasoned rice vinegar
- 2–3 tablespoons gochujang (Korean chile paste), to your taste for heat
- 2 tablespoons grapeseed or canola oil
- 2 cloves garlic, pressed
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
Garnish
- 2 tablespoons sesame seeds
Instructions
- Prepare the vegetables: Thinly slice the Napa and red cabbages, chop the green onions, shred the carrot, and thinly slice the red bell pepper. Combine all these vegetables in a large mixing bowl and set aside.
- Make the dressing: In a glass jar with a lid, add the seasoned rice vinegar, gochujang, grapeseed oil (or canola oil), pressed garlic, grated fresh ginger, and soy sauce. Secure the lid and shake vigorously until all ingredients are well combined into a smooth dressing. Alternatively, whisk the ingredients together if they don’t mix easily.
- Toss the slaw: Pour the prepared dressing over the bowl of mixed vegetables. Toss thoroughly to ensure all vegetables are evenly coated with the spicy, tangy dressing.
- Garnish and chill: Sprinkle the sesame seeds over the slaw for added texture and nutty flavor. Refrigerate the slaw for at least 15 minutes to allow the flavors to meld, but it can be chilled overnight for deeper flavor development before serving.
Notes
- Adjust the amount of gochujang to suit your preferred spice level.
- This slaw keeps well in the refrigerator for up to 2 days.
- For a nuttier flavor, you can toast the sesame seeds before adding them.
- Use seasoned rice vinegar for a balanced tangy-sweet flavor; if unavailable, a mix of rice vinegar and a little sugar can substitute.
- Can be served as a side dish, topping for tacos or burgers, or mixed into bowls for added crunch and spice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
