Description
A fresh and tangy Korean-style coleslaw with a spicy kick.
Ingredients
Scale
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
Instructions
- In a large bowl, combine shredded cabbage, carrots, red bell pepper, green onions, and cilantro.
- In a separate bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, and sugar.
- Pour the dressing over the cabbage mixture and toss well to combine.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
- Serve cold as a side dish.
Notes
- Adjust the spice level by adding more or less gochujang.
- This coleslaw pairs well with grilled meats.
- It can be made a day in advance for improved flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Korean coleslaw, spicy coleslaw, vegetable salad