This quick coleslaw version of Korean kimchi has all of the classic Asian flavor but is ready to eat in 30 minutes or less.
Kimchi is having it’s day in the culinary spotlight with a whole new slew of devotees who are loving the vibrant flavors of its age-old traditional Korean fermented flavors.
And then, there are the haters. Okay, that’s a strong word. Let’s instead call them the misinformed, those who sadly share a not always positive perception of kimchi. “Ew, it smells.” “Why would you bury your food in the ground?” “It must be hard to make.”
Hardly so. Especially when you make take all the flavors to make a quick Asian cabbage slaw instead.
This coleslaw recipe starts with what every good slaw recipe should, cabbage. Today we’re using two different varieties, crunchy red cabbage for color and crunch mixed with the more delicate Napa cabbage for volume.
Because kimchi is traditionally a fermented side dish, slicing the cabbage into larger chunks and keeping the sturdier stalk is an essential part of the dish so that it doesn’t wilt away into nothingness. But because we’re turning this into a quicker-version slaw, I like to feature more of the leafy parts of the cabbage and less of the stalk so it’s more salad-like instead.
Carrots, red bell pepper, and green onion round out our salad slaw fixings with a topping of sesame seeds for more classic Asian crunch.
The dressing is a riff on another Asian slaw I’ve made time and time again, but this time with Korean hot pepper paste gochujang added for that signature Korean heat. The slaw is great served alongside any Korean dish like bulgogi or used as a topper like in my Korean BBQ Burgers.
I say it’s time to join the fray, and spice things up the Korean way.
Bookmark this recipe and if you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Quick Korean Spicy Slaw Recipe
PrintIngredients
- 1 small head napa cabbage , thinly sliced
- 1 cup red cabbage , thinly sliced
- 4 green onions , chopped
- 1 large carrot , shredded
- 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 or canola oil
- 2 cloves garlic , pressed
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- 2 tablespoons sesame seeds
Instructions
- 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.
More Coleslaw Recipes to Bookmark
How to Make the Best Creamy Coleslaw
Kale and Cabbage Coleslaw with Marcona Almonds
Southern Style Coleslaw Recipe
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Kat
Made this to go along with some Asian sticky ribs. It was wonderful, crunchy, spicy, and very flavorful. Was also still great the next day. I might have to use this dressing on potato salad too.
I ended up just using a bag of shredded cabbage and also added some sliced snow peas that were fresh from the garden.
Fantastic recipe, thanks for sharing
I’m so glad you liked it Kat!
Holly
How many people does this recipe serve? Thanks!
Hayley
Hi Holly! This should serve about 4. We hope you enjoy!
Ellen
This is a wonderful variation on the traditional coleslaw. My napa cabbage was slightly bitter and overpowered the salad. Next time, I’ll add a teaspoon or two of brown sugar to the dressing.
Judy
I usually stay away from salad, but I absolutely adore this recipe! In fact, I have made this twice this month. I used it in my burger, sandwich, and sometimes, I just snack on them. I did make a few twist to suit my personal preference – i.e. reducing the vinegar to 3 tbsp, adding 1 tbsp of chilli powder for additional kick and 1 tsp of sweetener.
Suzanne
This looks so good! What a great way to get in a natural probiotic and add some fun spice to things!
Lora Campbell
Made with sticky chicken, it was delicious. This will definitely be a go to recipe. Super flavorful and super versatile. Thank you for sharing!
Laurie C. O'Neill
This was a really delicious slaw! I served it with beef and turkey Korean burgers and it was a hit with my guests
Laima
This recipe is the bomb! Followed exactly except used green cabbage instead of Napa because that’s what I had. Will be making this again and again and again. Served with miso ginger glazed halibut. I’m imagining serving with pulled pork, roast chicken, sliced up leftover steak as a steak salad…outstanding!
Kris
This salad is Awesome! I was looking for some healthier salad options without mayo and I grow cabbage so I needed to use some up. This slaw is at the top of my list from now on. It would make an excellent “dish to pass”as well.
Ashley @ Foodie Crush
Enjoy!!!
Becki
Wondering if I can substitute savoy cabbage? I was surprised that my Asian market didn’t have the napa, so I grabbed the savoy instead because it looked the most like it.
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Thea
The recipe doesn’t mention serving size. Any information?
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Anne Murphy
This was delicious. Served it with the Korean Burgers and it was a huge hit. The burgers come to life with this as a topping. Also made the sweet and sour pickles. Together – it was an amazing meal!
I didn’t add the dressing until about 45 min before serving to keep the slaw from looking ‘aged’ and wilted. Good call I think.
Joshua P. Greig
wow its yummy ! I simply want to give you a big thumbs up for your great info you have here on this post. I’ll be returning to your blog for more soon.
Thank you Joshua, glad you found it useful.
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Laura | Tutti Dolci
I have a feeling this slaw will be on rotation all summer long. What a perfect summer BBQ side!
It is going to be one of our favorites too, Laura. And a quicker version of kimchi goes with everything.
Clare Knighton
That looks so yummy!
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