Description
Gochujang Slaw is a vibrant and spicy Korean-inspired salad that combines crisp shredded cabbage, sweet carrots, and fresh bell pepper with a flavorful dressing of gochujang, lime juice, and sesame oil. This refreshing slaw is perfect as a side dish or a topping for sandwiches and tacos, offering a delicious balance of heat, tang, and sweetness.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1 cup red bell pepper, thinly sliced
- ½ cup fresh cilantro, chopped
Dressing
- 3 tbsp gochujang (adjust for spice level)
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp sugar (or honey)
- 1 tbsp sesame oil
Instructions
- Prepare Vegetables: Shred the green cabbage and grate the carrots. Thinly slice the red bell pepper to ensure all vegetables are cut uniformly for a consistent texture and flavor in the slaw.
- Make the Dressing: In a large bowl, whisk together gochujang, freshly squeezed lime juice, sugar or honey, and sesame oil until the mixture is smooth and well combined, creating the perfect balance of spicy, tangy, and sweet flavors.
- Toss the Slaw: Add the shredded cabbage, grated carrots, sliced bell pepper, and chopped cilantro to the bowl with the dressing. Toss everything gently but thoroughly until all the vegetables are evenly coated with the dressing.
- Chill and Serve: Refrigerate the slaw for at least 30 minutes to allow the flavors to meld and the vegetables to slightly soften, resulting in a deliciously refreshing dish ready to serve.
Notes
- You can adjust the amount of gochujang to control the heat level to your preference.
- For a vegan version, use honey alternatives or stick to sugar.
- This slaw can be made a few hours in advance and stored in the refrigerator to deepen the flavors.
- Serve as a side to grilled meats, tacos, or as a topping for sandwiches.
- If gochujang is unavailable, a mix of chili paste with a touch of miso can substitute.
