# Korean Coleslaw

> 양배추 샐러드

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-coleslaw/

- Cuisine: Korean
- Course: Side Dish
- Time: prep 15 min, cook 30 min, total 45 min
- Serves: 4

## Ingredients

### For the Salad

- 1 small head napa cabbage (thinly sliced (about 6 cups))
- 2 medium carrots (julienned)
- 1 red bell pepper (thinly sliced)
- 4 green onions (sliced diagonally)
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp toasted sesame seeds

### For the Korean Dressing

- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp honey or sugar
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1/2 tsp gochugaru (Korean red pepper flakes)
- 1/4 tsp salt
- 1/4 tsp black pepper

## Instructions

1. Prepare the Vegetables: Thinly slice the napa cabbage, julienne the carrots into matchsticks, slice the bell pepper into thin strips, and slice the green onions diagonally. Place all vegetables in a large mixing bowl.
2. Make the Dressing: In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, minced garlic, grated ginger, gochugaru, salt, and black pepper until well combined.
3. Combine and Toss: Pour the dressing over the prepared vegetables and toss thoroughly to ensure all vegetables are evenly coated.
4. Add Fresh Elements: Gently fold in the chopped cilantro and sprinkle with toasted sesame seeds.
5. Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Toss again before serving to redistribute the dressing.
6. Final Garnish: Just before serving, add an extra sprinkle of sesame seeds and a few fresh cilantro leaves for presentation.

## Notes

#### RECIPE TIPS

- Use napa cabbage for the most authentic texture and mild flavor

- Salt the cabbage lightly and let it sit for 10 minutes, then squeeze out excess water for extra crunch

- Adjust gochugaru to taste - start with less if sensitive to heat

- Toast your own sesame seeds for maximum flavor and aroma

- Make the dressing ahead of time to allow flavors to develop

- Don't overdress - you can always add more dressing but can't take it away

#### SERVING SUGGESTIONS

- Perfect alongside Korean BBQ (galbi, bulgogi)

- Excellent with grilled chicken or pork

- Great as a topping for Korean tacos or burgers

- Serve with Korean fried chicken

- Pair with spicy Korean dishes as a cooling element

- Use as a fresh side for summer barbecues

#### VARIATIONS

- **Spicy Version:** Add more gochugaru or a drizzle of sriracha

- **Fruit Addition:** Include thinly sliced Asian pear or apple

- **Protein Boost:** Add shredded chicken or tofu for a main dish

- **Cucumber Crunch:** Include julienned cucumber for extra freshness

- **Nut Addition:** Top with crushed peanuts or almonds

- **Herb Variations:** Try mint or Thai basil instead of cilantro

#### STORAGE

- Store in an airtight container in the refrigerator for up to 3 days

- The coleslaw will soften slightly over time but remains delicious

- Refresh with a squeeze of lime juice and extra sesame seeds before serving leftovers

- For best texture, consume within 24 hours of making

- Can be made up to 4 hours ahead for parties

## Nutrition per serving

- Calories: 153
- Carbohydrates: 16 g
- Protein: 4 g
- Fat: 9 g
- Saturated fat: 1 g
- Fiber: 4 g
- Sugar: 9 g
- Sodium: 402 mg