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.
Course Side Dishes
Cuisine Korean
Keyword cabbage, gochujang, korean, side dish, slaw
Prep Time 15 minutesmins
Total Time 15 minutesmins
Servings 6servings
Calories 86
Author Laurie McNamara
Ingredients
FOR THE GOCHUJANG GINGER DRESSING:
1/4cupseasoned rice vinegar
1tablespoon (heaping)Gochujanga fermented Korean red chili paste
1tablespooncoconut aminosor use low-sodium tamari
1½teaspoonstoasted sesame oil
1tablespoongingerfreshly grated
1clovegarlicfreshly grated
FOR THE KOREAN SLAW:
1small headNapa cabbagesliced thin
1/2medium headpurple cabbagesliced thin
2mediumcarrotsshaved using a vegetable peeler
1smallred bell peppersliced thin
4green onionssliced
1tablespoonsesame seedstoasted and/or black sesame seeds
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.