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.

Author: Lindsey Jenkins

Prep Time 15

Total Time 15

Servings

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.

Notes

See the blog post for storage, serving ideas, and FAQs.

Make It Your Way: Substitutions & Variations

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.