Korean-Inspired Slaw
I love cabbage and make all kinds of salads with it, but this Korean-Inspired Slaw brings something different to the table. It’s spicy, a little sweet, and full of fresh crunch. It gives a familiar vegetable a lively twist, making it a welcome change when you’re looking for a different kind of cabbage salad. There’s goodness in those crisp leaves, too. Raw cabbage provides vitamin C and fiber, which supports healthy digestion. This slaw is a simple way to enjoy more raw vegetables while adding color and flavor to your meal. Serve this Korean-Inspired Slaw alongside fried or roasted meat or fish. Its freshness and crunch offer a lovely contrast to richer dishes, while a little spice keeps each bite interesting. Sometimes, a simple side salad is all you need to bring a fresh touch to the whole meal. More cabbage salad recipes: Cabbage Salad with Leek and Carrot Napa Cabbage Salad with Leek and Pickle
Servings: 4 yield(s)
Ingredients
  • 3 cup green or purple cabbage, thinly sliced (Packed.)
  • 1/2 tsp salt
  • 1 cup grated carrot (About 110 g)
  • 1 cup grated apple (About 80 g)
  • 2 green onions, thinly sliced (About 25 g)
    • Dressing
  • 2 medium garlic cloves, pressed or grated
  • 1 inch piece of fresh ginger, grated (About 1 tbsp)
  • 1 1/2 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 2 tsp gochujang
Instructions
  1. Place the sliced cabbage in a large bowl and sprinkle with the salt. Massage with clean hands for 2–3 minutes, until the cabbage softens slightly and begins to release moisture.
  2. Add the grated carrot, grated apple, and sliced green onions. Toss to combine.
  3. In a small bowl, whisk together the garlic, ginger, rice vinegar, toasted sesame oil, 1 tsp maple syrup, and 2 tsp gochujang.
  4. Pour the dressing over the slaw and toss until everything is evenly coated. Taste and adjust the salt or rice vinegar if needed.
  5. Serve immediately for the freshest crunch. Keep leftovers in the refrigerator for 1–2 days.