Super easy Korean coleslaw recipe!
Do you want to try cabbage salad that is light, tangy and slightly sweet? (And there’s no mayo!) Then, how would you feel if this Korean slaw has a little bit of Korean spice to give it a kick? It sounds very mouthwatering to me!
Here I present my spicy Korean coleslaw recipe for you. This salad is a perfect match for Korean bbq. ❤
Recently, I’ve been making Korean style roast pork. And, to accompany this grand dish, I looked around for a good salad recipe. Then I came across today’s recipe – spicy Korean coleslaw!
This spicy cabbage salad is full of Korean flavor. Gochugaru (Korean chili flakes), Korean fish sauce, rice vinegar and sesame oil!
It’s adequately spicy, sweet and tangy and also crunchy. I also particularly loved the smell of fresh perilla leaves in this salad too.
As I mentioned already this coleslaw is perfect with Korean bbq, and I think it will be great in Korean tacos or hamburgers wherever you want to lend some spicy and zingy Korean flavor! I hope you like it too!
P.S. If you are not into a spicy salad, try my sweet and tangy Korean cabbage salad recipe.
Ingredients for Spicy Korean Coleslaw (Serves 6 to 8)
- 400g to 500g / 0.9 to 1.1 pounds cabbage, cored
- 60g / 2 ounces carrots, julienned
- 1 stalk green onion, thinly sliced
- (optional) 6 perilla leaves, thinly sliced
- fine sea salt
Sauce (Mix these in a bowl)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp rice vinegar
- 1 to 1.5 Tbsp Korean fish sauce or 2 Tbsp regular soy sauce
- 1 Tbsp (raw) castor sugar
- 1 Tbsp lemon juice
- 1 Tbsp sesame oil
- 1 Tbsp roasted sesame seeds
- 1 tsp minced garlic
*1 Tbsp = 15 ml
**If you want to learn more about Korean ingredients, check my essential Korean ingredients list.
How to Make Spicy Korean Coleslaw
1. Thinly slice the cabbage. Place it into a large mixing bowl. Sprinkle some salt and gently mix the cabbage to wilt it lightly.
2. Add the carrots and the sauce. Mix them well. Garnish with green onion and perilla leaves.
3. Serve. (It works very well with Korean BBQ.) Best to consume within 24 hours of making it.
If making this salad ahead of time, keep the shredded vegetables and the sauce in separate containers. Only combine them about 15 mins prior to serving to enjoy more crisp (& less watery) salad.
***Recipe adapted from chef Julie Yoon’s Korean cole slaw recipe.
Spicy Korean Coleslaw
- 400 to 500 g cabbage (0.9 to 1.1 pounds), cored
- 60 g carrots (2 ounces), julienned
- 1 stalk green onion , thinly sliced
- 6 perilla leaves (optional), thinly sliced
- fine sea salt
- Thinly slice the cabbage. Place it into a large mixing bowl. Sprinkle some salt and gently mix the cabbage to wilt it lightly.
- Add the carrots and the sauce. Mix them well. Garnish with green onion and perilla leaves.
- Serve. (It works very well with Korean BBQ.) Best to consume within 24 hours of making it.