Quick Korean Spicy Slaw Recipe

User Reviews

4.7

147 reviews
Excellent

Quick Korean Spicy Slaw Recipe

This Quick Korean Spicy Slaw blends thinly sliced Napa and red cabbage with fresh vegetables like shredded carrot and red bell pepper. The slaw is tossed in a flavorful dressing made from seasoned rice vinegar, gochujang, grapeseed oil, garlic, ginger, and soy sauce, then finished with sesame seeds. The result is a crisp, tangy salad with a balanced spicy kick, ideal for a refreshing side or a vibrant addition to Korean-inspired meals.

Description

The Quick Korean Spicy Slaw Recipe combines Napa and red cabbage along with carrot, green onion, and red bell pepper for a crunchy vegetable base. The dressing, made by shaking together rice vinegar, gochujang (Korean chili paste), grapeseed oil, garlic, ginger, and soy sauce, coats the vegetables, infusing the slaw with a tangy, spicy, and slightly sweet flavor profile. The sesame seeds sprinkled on top add a nutty texture contrast. This slaw is easy to prepare by tossing the vegetables with the dressing and chilling briefly to meld flavors. It's a great accompaniment to grilled meats, the perfect crunchy side for Korean dishes, or a fresh salad to enliven casual meals.

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Ingredients

Servings
  • 1 Napa cabbage thinly sliced, small head
  • 1 cup red cabbage , thinly sliced
  • 4 green onions , chopped
  • 1 carrot shredded, large
  • 1 red bell pepper , seeded and thinly sliced
  • 6 tablespoons seasoned rice vinegar
  • 2-3 tablespoons gochujang , (Korean chile paste), to your taste for heat
  • 2 tablespoons grapeseed oil or canola oil
  • 2 cloves garlic , pressed
  • 1 tablespoon ginger grated fresh
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame seeds

Instructions

  1. Add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochujang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.
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Overall Rating

4.7

147 reviews
Excellent

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