Korean Vegetable Slaw
A quick, crunchy, and flavorful Korean-inspired slaw tossed with a zesty gochujang-ginger dressing. Fiber-rich, low in calories, and packed with vibrant vegetables, this slaw is perfect as a healthy side, light lunch, or meal-prep addition.
Equipment
- 1 large mixing bowl
- 1 Small glass jar with lid (for dressing)
- 1 vegetable peeler
- 1 Grater (for ginger and garlic)
- 1 knife
- 1 cutting board
- Measuring Spoons and Cups
Ingredients
For the Gochujang Ginger Dressing:
- ¼ cup seasoned rice vinegar
- 1 tablespoon gochujang Korean chili paste, heaping
- 1 tablespoon coconut aminos or low-sodium tamari
- 1 ½ teaspoons toasted sesame oil
- 1 tablespoon fresh ginger grated
- 1 clove garlic grated
For the Korean Slaw:
- 1 small Napa cabbage thinly sliced
- ½ medium purple cabbage thinly sliced
- 2 medium carrots shaved
- 1 small red bell pepper thinly sliced
- 4 green onions sliced
- 1 tablespoon sesame seeds toasted (plus optional black sesame seeds for garnish)
Instructions
- Prepare the Dressing Base: Begin by gathering all ingredients for the gochujang-ginger dressing seasoned rice vinegar, gochujang, coconut aminos, toasted sesame oil, fresh ginger, and garlic. Measure each ingredient precisely, as the balance of flavors is key. Use a small glass jar with a secure lid to mix.
- Grate Fresh Aromatics: Peel and grate one tablespoon of fresh ginger and one clove of garlic. Freshly grated ginger and garlic provide a bright, zesty flavor that pre-ground powders cannot replicate. Ensure the ginger is finely grated so it blends smoothly into the dressing.
- Combine Dressing Ingredients: Add the rice vinegar, gochujang, coconut aminos, toasted sesame oil, grated ginger, and garlic into the glass jar. Make sure the jar is large enough to allow room for shaking. Secure the lid tightly before shaking.
- Emulsify the Dressing: Shake the jar vigorously for at least 20–30 seconds until the gochujang paste is fully dissolved, and the mixture becomes smooth and slightly thickened. This ensures the dressing is uniform in flavor and coats the vegetables evenly. Taste and adjust seasoning if necessary, adding a small splash of vinegar or sesame oil for balance.
- Prepare the Napa Cabbage: Remove the core from the small Napa cabbage and slice it thinly into bite-sized strips. Thin slicing ensures a tender, crisp texture that mixes well with the other vegetables. Place the sliced cabbage into a large mixing bowl.
- Slice the Purple Cabbage: Halve the medium purple cabbage and remove the tough core. Slice the cabbage into thin ribbons, matching the size of the Napa cabbage. Mixing two types of cabbage gives the slaw a beautiful color contrast and a layered crunch. Add this to the mixing bowl with the Napa cabbage.
- Prepare Carrots: Wash and peel two medium carrots. Using a vegetable peeler, shave the carrots into thin ribbons. These delicate ribbons provide natural sweetness and a pleasing texture. Add the carrot ribbons to the bowl with the cabbages.
- Slice Red Bell Pepper: Remove the stem, seeds, and inner membranes from one small red bell pepper. Slice it into thin strips that match the size of the other vegetables. The red bell pepper adds both color and a slightly sweet, crisp flavor. Toss it into the large mixing bowl.
- Prepare Green Onions: Trim the roots and dark green tops from four green onions. Slice them thinly on a diagonal for maximum flavor release. The green onions add a subtle, oniony aroma and a touch of sharpness to balance the sweet and spicy elements. Add them to the vegetable mixture.
- Add Sesame Seeds: Measure one tablespoon of toasted sesame seeds (and optional black sesame seeds if desired). Add half of them to the bowl of vegetables. These seeds contribute a nutty aroma and a slight crunch that enhances the texture of the slaw.
- Dress the Slaw: Pour the prepared gochujang-ginger dressing over the vegetables. Use a large spoon or tongs to toss thoroughly, ensuring every piece of cabbage, carrot, pepper, and onion is evenly coated with the dressing. Take your time to fold gently, preserving the crispness of the vegetables while fully incorporating the dressing.
- Taste and Adjust: Pause to taste the slaw. If needed, add an extra dash of rice vinegar for brightness, a pinch of coconut aminos for saltiness, or a sprinkle of sesame oil for richness. Adjusting the seasoning at this stage ensures a perfectly balanced flavor profile.
- Plate the Slaw: Transfer the dressed vegetables to a serving bowl or platter. Spread them evenly for an attractive presentation, showing off the colorful layers of Napa cabbage, purple cabbage, carrot ribbons, and red bell pepper.
- Garnish with Remaining Sesame Seeds: Sprinkle the remaining sesame seeds (or black sesame seeds) over the top of the slaw. This finishing touch adds visual appeal, an extra crunch, and enhances the nutty aroma of the dish.
- Serve Immediately or Chill: For maximum crunch, serve the slaw immediately. Alternatively, you can cover and refrigerate it for up to a few hours to allow the flavors to meld. Note that the cabbage will soften slightly if stored, but the taste will become even more harmonious.
Notes
- Use fresh, crisp vegetables for maximum crunch and vibrant color; older cabbage can become limp and watery.
- Gochujang varies in spiciness depending on the brand, so taste before adding extra to avoid overpowering heat.
- For a gluten-free version, choose tamari or coconut aminos instead of soy sauce.
- Toast sesame seeds lightly in a dry skillet for a few minutes to deepen their nutty flavor.
- The slaw can be made a few hours in advance; however, toss it just before serving to maintain crispness.
