Gochujang Slaw Recipe
If you’re craving something vibrant, fresh, and packed with a perfect balance of spicy, tangy, and sweet flavors, you’re going to love this Gochujang Slaw Recipe. It’s a lively twist on classic slaw that brings Korean heat into the mix with gochujang, a fermented chili paste that elevates every crunchy bite. Whether you’re looking to add a punch of flavor to a weeknight dinner or jazz up your barbecue spread, this slaw is incredibly versatile, colorful, and ready in just 15 minutes. Trust me, once you try this, it’ll become your go-to slaw for all occasions.
Ingredients You’ll Need
Gathering the right ingredients for this Gochujang Slaw Recipe is surprisingly simple, and each one has a special role in creating that perfect harmony of flavors and textures. The fresh veggies provide crispness and color, while the dressing adds depth, spice, and a touch of sweetness.
- Green cabbage, 4 cups shredded: This forms the crunchy base, bringing freshness and volume to your slaw.
- Carrots, 1 cup grated: Adds a subtle sweetness and vibrant orange hue that brightens the dish.
- Red bell pepper, 1 cup thinly sliced: Provides a juicy crunch and a pop of color that makes everything inviting.
- Fresh cilantro, ½ cup chopped: Delivers a burst of herbal brightness that lifts the flavors.
- Gochujang, 3 tbsp: This Korean chili paste is the star ingredient that gives the slaw its bold, spicy kick.
- Lime juice, 2 tbsp freshly squeezed: Brings acidity and zest to balance the heat and sweetness.
- Sugar or honey, 1 tsp: Just enough sweetness to smooth out the sharper edges of the gochujang.
- Sesame oil, 1 tbsp: Adds a nutty depth and aroma that makes this slaw truly irresistible.
How to Make Gochujang Slaw Recipe
Step 1: Prep Your Veggies
Begin by shredding the green cabbage finely so it’s easy to mix and eat. Grate the carrots to match the cabbage’s texture, and slice the red bell pepper thinly to keep the slaw light and crunchy. Having all your veggies ready upfront makes the mixing process quick and smooth.
Step 2: Whisk the Dressing
In a large mixing bowl, combine your gochujang, freshly squeezed lime juice, sugar (or honey), and sesame oil. Whisk everything together vigorously until the dressing is perfectly smooth, with no lumps of paste. This step ensures every strand of cabbage will soak up that vibrant flavor.
Step 3: Toss the Slaw
Add the shredded cabbage, grated carrots, sliced red bell pepper, and chopped cilantro into the bowl with your gochujang dressing. Use tongs or two large spoons to toss the ingredients thoroughly, making sure each bite is coated and bursting with flavor.
Step 4: Let It Chill
Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to fully meld together and the cabbage to soften slightly while still keeping its crispness. The result is a slaw that’s fresh, delicious, and perfectly balanced.
How to Serve Gochujang Slaw Recipe
Garnishes
For an extra layer of texture and visual appeal, try sprinkling toasted sesame seeds or chopped peanuts on top just before serving. Fresh lime wedges on the side also add a zesty splash that guests can squeeze over their portions for an added tangy kick.
Side Dishes
This Gochujang Slaw Recipe pairs beautifully with grilled meats like chicken, pork, or beef, as well as fish tacos or crunchy sandwiches. It also works great alongside Asian-inspired dishes such as bibimbap or Korean BBQ, providing a fresh contrast to rich, savory flavors.
Creative Ways to Present
Think beyond the bowl by serving this slaw in lettuce cups for a fun finger-food option. You could also use it as a crunchy topping on burgers or flatbreads, adding a vibrant, slightly spicy crunch that livens up every bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Gochujang Slaw in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the cabbage might soften a bit more, so enjoy it while it’s still crisp.
Freezing
Because this slaw relies on crisp, fresh vegetables and a tangy dressing, freezing is not recommended—it will cause the veggies to lose their crunch and turn mushy when thawed.
Reheating
This slaw is best served cold or at room temperature, so reheating is unnecessary. If you want to warm a dish served with slaw, simply keep the slaw aside and add it fresh after heating the main dish.
FAQs
What is gochujang, and can I substitute it?
Gochujang is a savory, spicy Korean chili paste made from fermented soybeans and chili powder. If you can’t find it, a mix of sriracha and a bit of miso paste can work as a substitute, but the flavor won’t be quite the same.
How spicy is this Gochujang Slaw Recipe?
The spice level depends on how much gochujang you add. Start with 3 tablespoons for a balanced kick, and adjust according to your heat preference.
Can I make this slaw vegan?
Absolutely! This recipe is naturally vegan, especially if you use maple syrup instead of honey as the sweetener.
What can I add to make this slaw more filling?
Try tossing in some toasted nuts, seeds, or even chickpeas to add protein and make it more substantial as a side or stand-alone salad.
How long will the slaw stay fresh if I prepare it in advance?
Prepared slaw is best eaten within 3 days. For optimal crispness, toss the slaw just before serving if you want to prepare the dressing and vegetables separately in advance.
Final Thoughts
This Gochujang Slaw Recipe has quickly become a beloved favorite in my kitchen, and I’m so excited for you to try it too. It’s fresh, bold, and just the right amount of spicy to awaken your taste buds with every crunchy bite. Whether you serve it as a side or a topping, it elevates any meal into a celebration of flavors. Give it a go and make it your new go-to slaw—you won’t regret it!
Print
Gochujang Slaw Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant and spicy Gochujang Slaw is a refreshing Korean-inspired side dish that combines shredded cabbage, grated carrots, and thinly sliced red bell pepper tossed in a tangy and slightly sweet gochujang dressing. Perfect as a crunchy accompaniment to grilled meats, tacos, or as a light salad, it delivers a perfect balance of heat, acidity, and freshness.
Ingredients
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 the vegetables are uniformly prepared for easy tossing and a consistent texture.
- Make Dressing: In a large bowl, whisk together the gochujang, freshly squeezed lime juice, sugar (or honey), and sesame oil until you achieve a smooth and well-emulsified dressing.
- Toss Slaw: Add the shredded cabbage, grated carrots, thinly sliced red bell pepper, and chopped cilantro to the bowl with the dressing. Toss everything thoroughly so the vegetables are evenly coated with the gochujang mixture.
- Chill to Meld Flavors: Transfer the slaw to the refrigerator and let it rest for at least 30 minutes. This allows the flavors to meld together and the vegetables to slightly soften, enhancing the overall taste before serving.
Notes
- Adjust the amount of gochujang according to your preferred spice level.
- For a vegan option, use maple syrup or agave in place of honey if desired.
- Can be prepared a few hours ahead and stored refrigerated in an airtight container.
- For extra crunch and texture, add toasted sesame seeds before serving.
- This slaw pairs well with grilled meats, fish tacos, or as a vibrant salad on its own.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean-inspired
