Light and healthy, this colorful Spicy Korean Vegetable Slaw has crisp veggies like cabbage, carrot and red pepper tossed in a spicy gochujang ginger dressing.
Hello, beautiful bowl of veggies! I love and crave this sort of thing. Especially during the winter when there is little to no color outside. Just white snow, bare trees. S So something fresh with colorful vegetables tossed together in a delicious dressing definitely brightens things up.
This recipe came to be when I need a something veggie to go with a Korean beef bowl. So I devised a plan for this spicy Korean vegetable slaw. In it, both Napa and purple cabbage, sweet red bell pepper, shaved carrots and green onions are tossed in a spicy (but not too spicy) Gochujang ginger dressing. It’s a simple and quick prep recipe that you’ll surely love.
To Make This Spicy Korean Vegetable Slaw You Will Need:
- gochujang ginger dressing
- napa cabbage
- purple cabbage
- red bell pepper
- green onions
- sesame seeds
In a glass jar, measure and add 1/4 cup seasoned rice vinegar, 1 tablespoon (heaping) gochujang paste, 1 tablespoon coconut aminos (or use low-sodium tamari), 1-1/2 teaspoons toasted sesame oil, 1 tablespoon grated fresh ginger and 1 to 2 cloves grated fresh garlic.
Secure the lid and shake well to combine.
What Is Gochujang?
Gochujang is a fermented Korean sweet and spicy paste. It’s made mostly from chili powder, glutenous rice and fermented soybean powder and is deep red in color.
In a large bowl, add the sliced Napa cabbage (about 4 cups), 1 cup sliced purple cabbage, 2 medium carrots – shaved, 1 small red bell pepper (sliced), 1/3 cup sliced green onions (about 3 to 4).
Drizzle with the gochujang dressing and toss well to combine.
Toss with 1/2 of the sesame seeds before transferring to a serving bowl.
Sprinkle with the remaining sesame seeds right before serving.
Serve and devour!
This is a fresh and flavorful side dish wether it’s with grill chicken, fish or in a Korean bowl. (<—more on that later this week)
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