|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 8g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is an easy Korean "salad" that has a flavor profile similar to kimchi. It's a fresh, crunchy take on the classic Korean dish, and it only takes a few minutes to throw together. The combination of garlic, soy sauce, sesame, and vinegar makes a flavorful dressing for fresh cabbage, onion, and carrot. You'll find the Korean crushed red pepper at Asian markets. Feel free to adjust the amount to suit your spice tolerance.
This Korean slaw is made even quicker and easier thanks to bagged coleslaw mix. There's no mayo, so this salad is light and pairs well with both picnic food and Korean meals. Try serving it with grilled chicken, fish, or beef.
- 1 small head green cabbage (shredded into thin strips; or 1 bag shredded cabbage or slaw mix)
- 1 cup red cabbage (thinly sliced, optional)
- 1 carrot (julienned, optional)
- 1 sweet onion (thinly sliced)
- 4 or 5 scallions (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce
- 2 tablespoons vinegar (rice or white)
- 2 tablespoons sugar
- 2 tablespoons crushed red pepper (kochukaru/gochugaru)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper (to taste)
Gather the ingredients.
Combine the cabbage, carrot, onion, and scallions in a large bowl.
Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.
Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed.
You can eat the Korean coleslaw immediately or let it chill a few hours for the flavors to deepen and combine.
Health Benefits of Cabbage
There are slightly different benefits with the different varieties of cabbage but always try to avoid overcooking cabbage so that you preserve the nutrients in the vegetable.
Cabbage offers abundant vitamin C. In fact, you might be surprised to learn that cabbage is richer in vitamin C than oranges and other fruits. Vitamin C, an antioxidant, helps to reduce the wear and tear in the body. Cabbage also contains fiber, potassium, and other nutrients.
Of any vegetable, cabbage has the lowest calories and fat. One cup of chopped, raw cabbage contains only 21 calories and none of those calories are from fat.
Cabbage is rich in a variety of vitamins and minerals, especially vitamins C and K. In fact, one cup of boiled cabbage provides 91.7% percent of your daily vitamin K needs and 50.3% of your daily vitamin C requirements. Cabbage also is a very good source of manganese, vitamin B6, and folate, and a good source of vitamins B1 and B2, calcium, potassium, vitamin A, and magnesium. Cabbage contains trace amounts of iron, zinc, and manganese.