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
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 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
