Korean coleslaw is a crisp, Korean-inspired cabbage side tossed with carrots, scallions, and a tangy gochujang-sesame dressing. It comes together without cooking and pairs well with grilled or roasted foods; the spice and sweetness are easy to adjust to taste.
Ingredients
- 7 cups (500 g) finely shredded green cabbage, from about 1 small head
- 1 cup (110 g) grated carrot, about 1 large carrot
- 3 scallions (30 g), thinly sliced
- 1½ tablespoons (27 g) gochujang, Korean fermented chile paste
- 2 tablespoons (30 ml) unseasoned rice vinegar
- 1½ tablespoons (22 ml) soy sauce
- 1 tablespoon (21 g) honey
- 2 teaspoons (10 ml) toasted sesame oil
- 1 tablespoon (15 ml) cool water, plus more as needed
- 1 small garlic clove (3 g), finely grated or minced
- 1 teaspoon (2 g) finely grated fresh ginger
- 1 tablespoon (9 g) toasted sesame seeds
- ⅛ teaspoon (0.7 g) fine salt, optional, to taste
Instructions
- Prepare the vegetables. Remove any wilted outer cabbage leaves, cut the head into quarters, and cut away the firm core. Slice the cabbage into thin, bite-size shreds; thinner pieces take up the dressing more evenly and are easier to eat. Grate the carrot and slice the scallions. Put the vegetables in a large mixing bowl.
- Mix the dressing. In a small bowl, whisk the gochujang, rice vinegar, soy sauce, honey, sesame oil, water, garlic, and ginger until smooth. Gochujang can be thick, so whisk firmly and scrape the sides of the bowl. If the dressing is too thick to pour, whisk in cool water 1 teaspoon (5 ml) at a time.
- Toss the slaw. Pour about three-quarters of the dressing over the cabbage, carrot, and scallions. Toss thoroughly with clean hands or tongs, lifting vegetables from the bottom so the dressing is distributed instead of pooling. Add the remaining dressing only if the vegetables still look dry.
- Rest and finish. Leave the slaw for 10 minutes so the cabbage begins to soften and the flavors mingle. Toss again, taste a piece of cabbage, and add a little salt only if needed; both soy sauce and gochujang vary in saltiness. Sprinkle with sesame seeds just before serving.
Tips
- Choose the cabbage texture you like. Green cabbage stays pleasantly crunchy and is easy to shred with a knife. Napa cabbage is a softer alternative; use about 8 cups (600 g) sliced leaves and expect the finished slaw to wilt more quickly. A mix of green and napa cabbage also works, as long as the total amount is close to the recipe quantity.
- Adjust heat gradually. Gochujang brands differ in sweetness and chile heat. Start with 1 tablespoon (18 g) if you prefer a mild dressing, then add more after tasting. If the dressing is too spicy, whisk in another teaspoon of honey or a little extra vinegar rather than adding a large amount of water, which can dilute its flavor.
- Use a practical substitute when needed. If gochujang is unavailable, mix 1 tablespoon (15 ml) sriracha with 1 teaspoon (5 ml) miso and a small pinch of sugar. This approximates the chile, savory, and fermented notes, but it will taste sharper and less rounded than gochujang. For a gluten-free version, use tamari labeled gluten-free and check the gochujang label, since some brands contain wheat.
- Keep the dressing balanced. Taste it before adding salt. If it seems too sharp, add honey in ½-teaspoon increments; if it tastes too sweet, add rice vinegar a teaspoon at a time. Sesame oil is strongly flavored, so measure it rather than pouring freely. Toss the cabbage well to avoid a concentrated patch of dressing at the bottom.
Serving Suggestions
Serve the slaw as a cold or cool side with grilled chicken, pork, beef, tofu, or fish. Its bright vinegar flavor and crisp cabbage make a useful contrast to smoky, rich, or savory mains. It also fits alongside rice bowls, noodles, dumplings, or a Korean-style barbecue spread. The dressing is inspired by familiar Korean ingredients, but this quick cabbage salad is a flexible side rather than a claim to one definitive traditional recipe.
For a simple lunch, tuck a small portion into a rice bowl with sliced cucumber and a cooked protein. You can also pile it into a sandwich or wrap in place of plain lettuce; drain off excess dressing first so the bread does not become soggy. If serving a group, put the slaw in a shallow bowl and keep extra sesame seeds nearby for sprinkling. Offer a mild main or plain rice if some diners prefer less heat.
Variations
Creamy version: Whisk ¼ cup (60 g) mayonnaise into the prepared dressing for a richer, milder slaw. The creamy variation coats the cabbage more heavily, so begin by tossing with about three-quarters of the dressing and add more only as needed. Keep it chilled until serving, especially outdoors.
More vegetables: Replace up to 2 cups (140 g) of the green cabbage with thinly sliced red cabbage, or add ½ cup (50 g) matchstick-cut daikon radish. Red cabbage adds color and a slightly firmer bite; daikon brings a clean, peppery crunch. Avoid adding a large quantity of watery vegetables, which can thin the dressing as the slaw rests.
Make it more filling: Add 1 cup (150 g) shelled, cooked edamame or 1 cup (150 g) thinly sliced cooked chicken just before serving. These additions turn the slaw into more of a light meal, but they shorten its best-quality storage time and should be chilled promptly. For a nutty finish, add ¼ cup (30 g) chopped roasted peanuts; omit them for anyone with a peanut allergy.
Change the sweetener or vinegar: Maple syrup can replace the honey in an equal amount for a vegan dressing, though its flavor is more pronounced. If unseasoned rice vinegar is not available, use apple cider vinegar and start with 1½ tablespoons (22 ml), then adjust to taste. Seasoned rice vinegar already contains sugar and salt, so it can make the finished slaw sweeter and saltier; reduce the honey and taste before adding any salt.
Storage and Reheating
For the crispest result, serve the slaw after its 10-minute rest. Leftovers can be refrigerated in a covered container for up to 3 days; refrigerate within 2 hours of preparation, or sooner if the room is hot. The cabbage gradually softens and releases liquid, so the texture is best on the first day. Stir before serving leftovers and drain away any excess liquid if you prefer a less wet slaw.
You can prepare the vegetables and dressing separately up to 1 day ahead. Keep both covered in the refrigerator, then toss them together about 10 to 30 minutes before serving. The dressing may thicken when cold; let it sit briefly at room temperature and whisk in a teaspoon of water if needed. This is a raw, dressed salad, so reheating is not recommended. Do not leave it at room temperature for more than 2 hours, and discard it if it has been held longer or handled unsafely.
Frequently Asked Questions
Is Korean coleslaw supposed to be spicy?
Not necessarily. Gochujang gives this version a gentle-to-moderate chile warmth, but the amount can be adjusted. Begin with 1 tablespoon (18 g) of paste for a milder slaw, taste the dressing, and add more in small amounts. The final heat also depends on the gochujang you use.
Can I make this slaw ahead of time?
Yes. For the best crunch, shred the vegetables and mix the dressing separately up to a day ahead, then refrigerate them in covered containers. Toss them together shortly before serving. If you need to mix the slaw earlier, it will still taste good after a few hours, but the cabbage will soften and release more liquid.
What can I use instead of gochujang?
Sriracha mixed with a little miso and sugar is a useful shortcut, though it will not reproduce gochujang’s fermented flavor exactly. If you use only sriracha, the dressing will be more directly hot and less savory, so begin with a smaller amount and adjust the honey and soy sauce to balance it. Check labels if you need the dish to be gluten-free.
Can I use bagged coleslaw mix?
Yes. Use about 8 cups (roughly 600 g) of plain shredded cabbage-and-carrot mix, then add the scallions called for in the recipe. Bagged mixes vary in the proportion of cabbage to carrot, but that difference will not prevent the recipe from working. Check that the vegetables smell fresh and are not wet or slimy before using them.
Why did my coleslaw become watery?
Cabbage naturally releases moisture after it is salted or dressed, and a longer rest makes that more noticeable. Toss the slaw close to serving time, add salt only after tasting, and avoid adding watery vegetables without reducing the cabbage. If liquid collects in the bowl, toss once more or drain off the excess before serving.
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