Korean Coleslaw

48 Comments

Often when I’m browsing online for recipes, I print one I like, save it, and keep the stack of recipes in my kitchen.

Which is silly, because I have boxes of recipes glued on cards stemming from my childhood, and even folders for saved recipes that are organized by the season and, of course, my cookbooks. I guess one can never have too many recipes.

So I was browsing through my recipe “stack,” and I saw the words “gochujang” and “coleslaw” together. What? There it was – a coleslaw, with a dressing containing Gochujang!!

I only recently discovered the Korean barbecue paste, and used it on pork tenderloin. What a wonderful flavor this paste imparts.

Turns out that the coleslaw recipe is from Abbe’s blog “This is How I Cook.” Not only does she have a great blog, she has the cutest dog, Geordie.

I made a few adjustments, mostly adding more gochujang to the coleslaw dressing.

Korean Coleslaw

1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup apple cider vinegar
3 tablespoons gochujang
1-2 tablespoons Sriracha
1 tablespoon agave

4 cups shredded cabbage, purple and white
1 red bell pepper, julienned
1 cup grated carrots
8 green onions, sliced
1 bunch cilantro, cleaned, chopped
Black sesame seeds, optional
Peanuts, optional

First prepare the gochujang dressing in a small blender jar and set aside.


Place the purple and white cabbages, red bell pepper, and carrots in a large bowl. Mix well.

Add the dressing and stir. Let sit for 1-2 hours to soften the cabbage slightly. Taste before continuing with the recipe.

Add the green onions and cilantro and mix together.

To serve, sprinkle the coleslaw with sesame seeds.

If I’d only used purple cabbage, I would have also used white sesame seeds.

Then add some peanuts.


If you want it spicier, add more Sriracha sauce and stir well, but you don’t want it to overpower the gochujang.

And for heaven’s sake, slice your own cabbage. Don’t buy those terrible bags of coleslaw!

It’s fresher and it’s cheaper!

This coleslaw was fantastic! It would be great with salmon or chicken on top as well. Thanks Abbe!

48 thoughts on “Korean Coleslaw

    • Mine didn’t either. I ate it all. I really like the combination of mayo and sour cream for cole slaw, chicken salad, and so forth. Mayo supplies some zing. But then, some people (husband) hate mayonnaise.

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  1. Very colourful, and it looks delicious. Has all the ingredients I like – except I still haven’t bought any gochujang, which has been on my “to buy” list since one of your previous posts mentioned it.
    I, too, have a stack of recipes printed off the web, and that’s how I happened upon the one scheduled for this week :-) . I have managed to greatly reduce the number of cookbooks on my shelf as well as the printed stack; nowadays I bookmark everything in the browser, but who knows when I’ll ever get to try making all those recipes…

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  2. Yum! This sounds like a fantastic coleslaw! I too, have a whole heap of recipes floating around…never know when a recipe from the past is needed!

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  3. I don’t believe Ive heard of this Korean paste, but it sure sounds like something I’d love. I’m sure my International Market will carry it. The salad sounds divine, lots of crunch and sweet and salty. What’s with all our recipes all over the place eh? I guess we can’t have enough of them. Then to add insult to injury, I now have them on my desktop computer, my iPad and my iPhone. Oh well, we just all love to cook eh?

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