This crunchy Korean Coleslaw is spicy, sweet, and tart. Its the perfect side dish for practically anything! Make this for your next picnic, party, or potluck.
|Cabbage head||1/2 Small (cored and thinly sliced)|
|Grated carrot||1/2 Cup (8 tbs)|
|Shallot||1 , thinly sliced|
|Perilla leaves/Sesame leaves||8 , thinly sliced|
|Scallions/Thinly sliced on a bias||2|
|Gochugaru||2 Tablespoon , coarsely ground (Korean hot pepper flakes)|
|Fish sauce||2 1/2 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Lime juice||1 Tablespoon (from about a lime)|
|Garlic cloves||2 (grated on a microplane)|
|Sesame oil||1 Tablespoon|
|Toasted sesame seeds||1 Tablespoon|
Add the cabbage to a large bowl, sprinkle with a little salt, and toss a couple times. This will help soften the cabbage a bit so it's not so stiff.
Mix the rest of the coleslaw vegetable ingredients together with the cabbage, holding back some sliced perilla leaves and sliced scallions to garnish on top.
In a smaller bowl, whisk together the sauce ingredients. Let stand for a couple minutes. It will thicken up slightly.
Add some of the sauce to the coleslaw and using kitchen gloves or tongs, mix well until all the ingredients are evenly covered with sauce. Use only what you need.
Transfer the coleslaw to a serving bowl or platter and top with the reserved remaining sliced perilla leaves and scallions.
Garnish with more sesame seeds and drizzle of sauce. Enjoy as a side with rice and crispy pork belly, or use as a topping for Korean tacos!
Serving size Complete recipe
Calories 481Calories from Fat 240
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 4 g20%
Trans Fat 0 g
Sodium 3654 mg152.25%
Total Carbohydrates 60 g20%
Dietary Fiber 19 g76%
Sugars 25 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet