Quick Korean Coleslaw Recipe
This Korean coleslaw recipe has crunchy vegetables, a sesame dressing with a bit of heat, and toasted black sesame seeds for extra crunch. This easy recipe is gluten free.
Looking for more Korean inspired recipes? Try my 2 minute kimchi mayo, beef bulgogi bowl, or kimchi pizza.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this Korean cabbage salad:
- Green cabbage or napa cabbage - I used green cabbage but any color is fine.
- Shredded carrots
- Green onions
- Sesame seed dressing: low-sodium soy sauce or tamari, rice vinegar, maple syrup, toasted white sesame seeds or black sesame seeds, gochugaru (Korean red pepper powder), toasted sesame oil, and kosher salt.
How to Make Korean Coleslaw: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Make the dressing. Whisk together the dressing ingredients in the bottom of a large bowl.
2. Add in the vegetables. Add the thin strips of cabbage, shredded carrots, and sliced green onions to the bowl of dressing. Toss until well combined.
Quick Tip: Start with less gochugaru, taste the coleslaw, and add a little bit more as needed. I find that the heat creeps up on you, so add it according to your own spice tolerance.
Storage
Store leftover slaw in an airtight container in the fridge for up to 5 days in the fridge.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this Asian coleslaw recipe using what you already have? Here are some ideas…
- No green cabbage? – use purple cabbage/red cabbage, brussels sprouts, or a mix of vegetables.
- No gochugaru? – you can also use gochujang paste, but use half the amount. To keep it gluten free, use gluten free gochujang paste. Although not Korean, you can also use sriracha sauce for spice.
- No rice vinegar? – use fresh lime juice.
- Make extra spicy Korean coleslaw – increase the amount of gochugaru or gochujang paste.
- Add-ins – red bell pepper for an extra crunchy texture, thinly sliced red onions, or fish sauce for a tangy flavor.
How to Serve
Serve this Korean slaw on top of BBQ meats, grilled chicken, cabbage slaw for Asian shrimp tacos, as a side salad, and more.
Frequently Asked Questions
Gochugaru is ground Korean red chilies (can be either finely or coarsely ground). Gochujang is a Korean red chili paste.
Gochugaru has a spicy, smoky flavor whereas gochujang has a sweet, spicy, tangy flavor. If substituting gochujang for gochugaru in this Korean coleslaw recipe, start with half the amount and add more to taste.
Kimchi slaw has many similar ingredients to kimchi but instead of fermented vegetables, it has raw cabbage, carrots, green onions, gochugaru, and other seasonings.
More Korean Inspired Recipes
I hope you love this Korean Coleslaw! If you make it, be sure to leave a comment & a star rating so I know how you liked it!
Quick Korean Coleslaw Recipe
Ingredients
Sesame Seed Dressing
- 2 tablespoons low sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon toasted black sesame seeds
- 2-3 teaspoons gochugaru to taste
- 1 teaspoon toasted sesame oil
- kosher salt to taste
Salad
- 6 cups thinly sliced cabbage any color
- 2 cups shredded carrots
- ⅓ cup sliced green onions
Instructions
- Make the dressing. Whisk together the dressing ingredients in the bottom of a large bowl. Season to taste, adding more gochugaru or kosher salt as needed.
- Add in the vegetables. Add the thin strips of cabbage, shredded carrots, and sliced green onions to the bowl of dressing. Toss until well combined.