Description
A refreshing and crunchy salad with a Korean twist.
Ingredients
Scale
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup red cabbage, shredded
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean chili flakes)
- Salt to taste
Instructions
- In a large bowl, combine green cabbage, red cabbage, carrots, green onions, and cilantro.
- In a separate bowl, whisk together rice vinegar, sesame oil, sugar, soy sauce, gochugaru, and salt.
- Pour the dressing over the cabbage mixture.
- Toss until well combined.
- Let it sit for 15-30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Adjust the level of spiciness by varying the amount of gochugaru.
- This coleslaw pairs well with grilled meats.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Korean‑Style Coleslaw