Thursday, September 15, 2011

Korean-style "Slaw" with Gochujang Dressing

This is a spicy and zingy salad of shredded cabbage and red onions, made with Korean red pepper paste (Gochujang) and cider vinegar. This "Korean-style" coleslaw, as I like to call it, is also great with sliced apples, cucumber, carrots or any other vegetables you would use in coleslaw. You can eat it on its own as an appetizer or salad, or serve it as a side dish with meat/chicken. The cider vinegar gives it a lovely refreshing hint of apple.

Korean-style "Slaw" with Gochujang Dressing Recipe


2 cups finely shredded savoy cabbage
1 red/spanish onion, thinly sliced into half-rings
1 small apple, cored and sliced thinly
Other vegetables like carrots, cucumber etc (optional)

1/4 cup Korean red pepper paste (Gochujang)
2 tbsp cider vinegar
1 tsp sugar (or to taste)
1 tsp sesame oil
2 tsp roasted sesame seeds


Place the cut vegetables in a large bowl or container. Combine the red pepper paste, vinegar, sugar and sesame oil in a small bowl and mix well.

Just before serving, toss the salad together with the dressing (adding more or less depending on the amount of vegetables used). Sprinkle with sesame seeds and mix through. Serve immediately, chilled or at room temperature.

Tips: When tossing the salad with the dressing, do it in small batches so that it's easier to get them coated evenly. Wear a pair of disposable plastic gloves and mix the salad with your hands, and better still, do this in a plastic bag to avoid "flicking" bits of dressing in the air!