|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 6g||21%|
|Total Sugars 14g|
|Vitamin C 87mg||433%|
|*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, thinly sliced, or 1 bag shredded cabbage or slaw mix
1 cup thinly sliced red cabbage, optional
1 medium carrot, julienned, optional
1 small sweet onion, thinly sliced
4 to 5 medium scallions, coarsely chopped
3 medium cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons rice or white vinegar
2 tablespoons sugar
2 tablespoons crushed red pepper (kochukaru/gochugaru)
1 tablespoon sesame oil
1 tablespoon sesame seeds
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
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. Serve immediately or chill for a few hours to allow the flavors a chance to develop.
- Save some time and prep the veggies the night before, place them in airtight containers and put in the fridge. When ready, prepare the sauce and mix with the veggies.
- This salad is best eaten the day of making it so it retains its crunchiness.