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
- carrot
- 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)
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Spicy Korean Vegetable Slaw
Ingredients
FOR THE GOCHUJANG GINGER DRESSING:
- 1/4 cup seasoned rice vinegar
- 1 tablespoon (heaping) Gochujang, a fermented Korean red chili paste
- 1 tablespoon coconut aminos, or use low-sodium tamari
- 1½ teaspoons toasted sesame oil
- 1 tablespoon ginger, freshly grated
- 1 clove garlic, freshly grated
FOR THE KOREAN SLAW:
- 1 small head Napa cabbage, sliced thin
- 1/2 medium head purple cabbage, sliced thin
- 2 medium carrots, shaved using a vegetable peeler
- 1 small red bell pepper, sliced thin
- 4 green onions, sliced
- 1 tablespoon sesame seeds, toasted and/or black sesame seeds
Instructions
FOR THE GOCHUJANG GINGER DRESSING:
- In a glass jar, add the rice vinegar, gochujang, coconut aminos, toasted sesame oil, ginger and garlic. Secure the lid and shake well to combine, making sure the gochujang paste is completely dissolved.
FOR THE KOREAN SLAW:
- In a large bowl, add the sliced cabbage, carrot, bell pepper, onions and half of the sesame seeds.
- Drizzle with dressing, tossing well to combine.
- Transfer to a serving bowl or platter and sprinkle with remaining sesame seeds.
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I would wear Gochujang if I could. I’m making this tonight even though I don’t have any purple cabbage, only green. I’ll just dim the lights. Too good not to try right away! Thanks so much for sharing Ü
I love everything about this comment! I hope you enjoyed the recipe, Tracy!
Sounds yummy. I’m going to try making it more of a meal with some edamame!