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 isย having it’s day in the culinary spotlight with a whole new slew of devotees who are loving the vibrant flavors of itsย age-oldย traditional Korean fermented flavors.
And then, there are the haters. Okay, that’s a strong word. Let’s insteadย call them the misinformed, those who sadly shareย a not always positiveย perception of kimchi. “Ew, it smells.” “Why would you bury your foodย 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.ย
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 withย the more delicate Napa cabbage for volume.
Becauseย 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 cabbageย 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 andย tag me onย Instagramย 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!