Gochujang Slaw

Gochujang Slaw is the kind of dish that makes your taste buds do a happy dance. Picture this: crunchy, vibrant vegetables tossed in a spicy, sweet, and umami-loaded dressing that has you reaching for seconds before you even finish the first bite. paired perfectly with slaw It’s like a party in your mouth, and everyone’s invited! Whether you’re serving it at a summer barbecue or pairing it with a cozy weeknight dinner, this slaw brings an explosion of flavor and texture. zesty lemon salad.

I’ll never forget the first time I made Gochujang Slaw for my friends. Their eyes widened in surprise as they took their first bites, questioning how something so simple could taste so extraordinary. crunchy quinoa salad It’s perfect for any occasion—picnics, potlucks, or just because you deserve something delicious right now.

Everyone raved about the crunch and zing this slaw brought to our meal that day!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Green Cabbage: A staple for slaws; choose crisp heads for the best crunch.
• Carrots: Fresh, vibrant carrots add sweetness and color; use a peeler or grater for thin slices.
• Red Pepper: Adds a pop of color; look for firm bells that are glossy and heavy for their size.
• Cilantro: Fresh cilantro brightens flavors; opt for fragrant bunches without wilting leaves.
• Gochujang Paste: This Korean chili paste adds heat and depth; look for quality brands at Asian markets.
• Rice Vinegar: A splash of tanginess enhances flavor; choose unseasoned rice vinegar for best results.
• Sugar: Just a pinch balances the spice; white granulated sugar works perfectly here.
• Sesame Oil: Adds a nutty richness to the dressing; use toasted sesame oil if available.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

First things first: Gather all your lovely ingredients and channel your inner chef because it’s time to get cooking!

Chop Your Veggies: Start by finely shredding the cabbage and grating the carrots into a large bowl. Aim for thin pieces to ensure maximum crunch when mixed with the dressing.

Add Some Color: Dice your red pepper into small squares and toss them in with the cabbage and carrots. The vibrant colors should inspire excitement about what’s coming next!

Make Your Dressing: In a separate bowl, whisk together gochujang paste, rice vinegar, sugar, and sesame oil until smooth. The mixture should smell tantalizingly spicy with a hint of sweetness.

Toss It All Together: Pour the dressing over your chopped veggies and mix thoroughly until every piece gets coated in that glorious red sauce. Make sure to taste-test along the way—because we all know some extra “quality control” never hurt anyone!

Add Fresh Herbs Last: Finally, roughly chop your cilantro and sprinkle it over the slaw before giving it one last gentle toss. The fresh herbs will add brightness that elevates the entire dish.

Now let your Gochujang Slaw sit in the refrigerator for about 30 minutes before serving. This allows all those fantastic flavors to mingle beautifully.

Embrace this delicious journey into flavor town with Gochujang Slaw—it’s not just food; it’s an experience! delicious tortilla quiche.

Perfecting the Cooking Process

Start by preparing your vegetables, then whisk together the Gochujang dressing while the slaw chills. This sequence maximizes freshness and ensures flavors meld beautifully. For more inspiration, check out this Marinated Cucumbers, Onions, and Tomatoes recipe.

Add Your Touch

Feel free to swap out veggies based on your preferences, like using radishes instead of cabbage. You can also add nuts for extra crunch or tofu for protein.

Storing & Reheating

Keep Gochujang slaw in an airtight container in the fridge for up to three days. It tastes even better as it marinates, but avoid reheating to maintain its crispness.

Sharing my first attempt at making Gochujang slaw brought laughter as my friends eagerly anticipated a “spicy disaster.” Instead, they raved about the flavor explosion! For more inspiration, check out this Creamy Gochujang Udon Noodles recipe.

FAQ

What can I substitute for Gochujang?

Try using sriracha or chili paste if you’re out of Gochujang.

Can I make this slaw ahead of time?

Absolutely! Make it a day ahead for better flavor integration.

Is Gochujang slaw vegan-friendly?

Yes, this recipe is entirely plant-based and packed with flavor!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Gochujang Slaw

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• Author: Jennifer
• Total Time: 15 minutes
• Yield: Serves 6

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Description

Gochujang Slaw is a vibrant, flavor-packed salad that combines crunchy vegetables with a spicy-sweet dressing. This delightful dish features crisp cabbage, fresh carrots, and colorful peppers, all tossed in a rich gochujang sauce that elevates any meal. Perfect for barbecues, potlucks, or as a zesty side for dinner, it’s sure to impress your guests and tantalize your taste buds.

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Ingredients

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• 4 cups green cabbage, finely shredded
• 1 cup carrots, grated
• 1 cup red bell pepper, diced
• 1/2 cup fresh cilantro, roughly chopped
• 3 tbsp gochujang paste
• 2 tbsp rice vinegar (unseasoned)
• 1 tsp sugar (white granulated)
• 2 tsp sesame oil (toasted preferred)

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Instructions

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. Add diced red bell pepper to the bowl.
3. In a separate bowl, whisk together gochujang paste, rice vinegar, sugar, and sesame oil until smooth.
4. Pour the dressing over the vegetable mixture and toss until well coated.
5. Gently fold in freshly chopped cilantro before serving.
6. Let the slaw sit in the refrigerator for about 30 minutes to enhance flavors.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Side
• Method: Mixing
• Cuisine: Korean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 120
• Sugar: 5g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg