Description
A refreshing and tangy coleslaw with a Korean twist.
Ingredients
Scale
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup red cabbage, shredded
- 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
- Salt and pepper to taste
Instructions
- In a large bowl, combine green cabbage, carrots, red cabbage, green onions, and cilantro.
- In a separate bowl, mix mayonnaise, gochujang, rice vinegar, sesame oil, sugar, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold as a side dish.
Notes
- Adjust the spice level by adding more or less gochujang.
- This coleslaw pairs well with grilled meats.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Korean-Style Coleslaw, coleslaw recipe, Korean salad, vegetable side dish