Spicy Korean Vegetable Slaw at Home

Hello, handsome bowl of veggies! A regular here and crave this sort of thing. Especially during the winter when there is little to no color outside. Simply white snow, bare trees. S So something fresh with colorful vegetables tossed together in a savory dressing certainly brightens things up.

This dish came to be when I need a something veggie to go with a Korean beef bowl. So I devised a plan for this spicy Korean vegetable slaw. In it, both Napa and purple cabbage, sweet red bell pepper, shaved carrots and green onions are tossed in a spicy (but not too spicy) Gochujang ginger dressing. It’s a simple and short prep recipe that you’ll surely love.

For this Spicy Korean Vegetable Slaw Set out:

• gochujang ginger dressing
• napa cabbage
• purple cabbage
• red bell pepper
• carrot
• green onions
• sesame seeds

In a glass jar, measure and add 1/4 cup seasoned rice vinegar, 1 tablespoon (heaping) gochujang paste, 1 tablespoon coconut aminos (or use low-sodium tamari), 1-1/2 teaspoons toasted sesame oil, 1 tablespoon grated fresh ginger and 1 to 2 cloves grated fresh garlic.

Secure the lid and shake well to combine.

What Is Gochujang?

Gochujang is a fermented Korean sweet and spicy paste. It’s made mostly from chili powder, glutenous rice and fermented soybean powder and is deep red in color.

In a large bowl, add the sliced Napa cabbage (about 4 cups), 1 cup sliced purple cabbage, 2 medium carrots – shaved, 1 small red bell pepper (sliced), 1/3 cup sliced green onions (about 3 to 4).

Drizzle with the gochujang dressing and toss well to combine.

Toss with 1/2 of the sesame seeds before transferring to a serving bowl.

Sprinkle with the remaining sesame seeds right before serving.

Serve and devour!

This is a fresh and savory side dish wether it’s with grill chicken, fish or in a Korean bowl. (<—more on that later this week)

Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!