Gochujang Slaw Recipe
If you love big flavor and vibrant color, Gochujang Slaw might just become your new go-to side, snack, or topper for just about everything! With its irresistible combination of crisp cabbage, crunchy carrots, spicy-sweet Korean-inspired dressing, and that irresistibly savory hit from gochujang, this slaw proves that “simple” can be absolutely sensational. Whether you’re brightening up a weeknight meal, adding zing to tacos, or wowing a potluck crowd, this Gochujang Slaw delivers excitement in every forkful.
Ingredients You’ll Need
This recipe is all about using fresh, bold ingredients that bring crunch, color, and a punch of flavor to every bite. Each addition serves a purpose, and together they create a slaw that’s as fun to eat as it is easy to make.
- Shredded Green Cabbage (4 cups): The hearty, mild base that soaks up all that tasty dressing and gives your slaw crunch.
- Shredded Purple Cabbage (1 cup): Brightens things up with vibrant color and a hint of natural sweetness.
- Julienned Carrot (1 large): Adds sweet crunch and a beautiful orange pop—don’t skip it!
- Red Bell Pepper, thinly sliced (1/2): Gives a subtle sweetness and a splash of red for a gorgeous mix.
- Green Onions, sliced (3): Delivers a gentle zing that ties everything together.
- Fresh Cilantro, chopped (1/4 cup): Lends herbal brightness; leave out if you’re not a cilantro fan, but it plays so well here.
- Gochujang – Korean Chili Paste (3 tablespoons): The star of the slaw, providing deep, savory spice and that signature tangy warmth.
- Rice Vinegar (2 tablespoons): Brings just the right amount of zing, balancing the heat and sweetness in the dressing.
- Soy Sauce (1 tablespoon): Adds a salty, umami backbone; sub tamari for a gluten-free version.
- Honey or Maple Syrup (1 tablespoon): Rounds out the dressing, taming the spice and highlighting the other flavors.
- Toasted Sesame Oil (1 teaspoon): Nutty, aromatic, and absolutely essential for that classic Korean-inspired taste.
- Fresh Ginger, grated (1 teaspoon): Brightens the dressing with citrusy warmth—fresh is best here.
- Garlic Clove, minced (1): Just a hint, but it makes the whole slaw sing!
- Sesame Seeds, for garnish (1 tablespoon): Adds visual pop and a subtle crunch right before serving.
How to Make Gochujang Slaw
Step 1: Prep Your Veggies
Start by shredding your green and purple cabbage, julienning that carrot, thinly slicing the red bell pepper, and chopping the green onions and cilantro. This is your chance to set up a rainbow in your mixing bowl! If you want ultra-thin slices, use a mandoline or the slicing disc on your food processor. The more uniform your slices, the more satisfying the crunch in every bite of Gochujang Slaw.
Step 2: Whisk Up the Gochujang Dressing
In a small bowl, combine the gochujang, rice vinegar, soy sauce (or tamari), honey or maple syrup, toasted sesame oil, grated ginger, and minced garlic. Give it a good whisk until the dressing is silky smooth and all the flavors have mingled. If you’re unsure about spice, start with two tablespoons of gochujang and adjust from there. The dressing should taste sweet, tangy, and spicy all at once—absolutely irresistible!
Step 3: Toss It All Together
Pour the dressing over the vegetables and cilantro in your large bowl. Use tongs or clean hands to toss everything thoroughly, making sure each piece gets evenly coated with that luscious Korean-inspired sauce. You’ll see the veggies begin to glisten and the aroma is an instant mood-lifter!
Step 4: Let Flavors Meld (Optional but Magical)
If you have a few extra minutes, cover the bowl and pop the slaw into the fridge for 15 minutes. This short chill time lets the flavors mingle and soften the veggies ever so slightly, intensifying that zesty, spicy-sweet profile that makes Gochujang Slaw so addictive. Of course, it’s still wonderful if you serve it right away!
Step 5: Garnish and Serve
Top the finished slaw with a generous sprinkle of sesame seeds just before serving. Not only does it look lovely, but those tiny seeds give a nutty crunch that finishes this slaw with flair.
How to Serve Gochujang Slaw
Garnishes
A shower of toasted sesame seeds is classic, but don’t be afraid to get creative! Thin-sliced chili peppers, a dash of extra cilantro, or even some crushed roasted peanuts take your Gochujang Slaw to the next level. The goal: add a little something special for color and extra crunch.
Side Dishes
Gochujang Slaw is a superstar supporting act for so many meals! Pile it beside grilled meats, charred tofu steaks, or crispy-fried fish. It’s truly magical tucked into Korean BBQ tacos, layered onto burgers, or served atop a grain bowl packed with rice and roasted vegetables for a filling, flavor-packed lunch.
Creative Ways to Present
For a fun party twist, serve your slaw in lettuce cups sprinkled with extra sesame seeds. Or, heap it on top of sliders as a bright, zippy counterpoint. Try rolling your Gochujang Slaw into veggie summer rolls or use it to add excitement to burritos and wraps—this is a slaw destined for center stage, wherever you put it!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!) store your Gochujang Slaw in an airtight container in the fridge. It will keep its crunch for 2 to 3 days, though the vegetables will soften slightly, turning extra juicy and flavorful after an overnight rest.
Freezing
This slaw is best enjoyed fresh, as freezing can cause the veggies to lose their snappy texture and become watery. If you must, only freeze the undressed vegetables and mix with fresh dressing just before serving for the best possible crunch.
Reheating
Gochujang Slaw is definitely a cold dish, and reheating isn’t recommended. If you find it’s a bit too chilled straight from the fridge, just let it sit at room temperature for 10 to 15 minutes before serving so all the flavors can shine through.
FAQs
Can I make Gochujang Slaw vegan?
Absolutely! Just swap the honey for maple syrup and use tamari instead of regular soy sauce. The result is every bit as bold, fresh, and delicious as the original.
How spicy is Gochujang Slaw?
Gochujang brings a gentle, complex heat that builds rather than overwhelms. If you’re sensitive to spice, start with less gochujang and add more to taste—it’s wonderfully customizable.
Can I add other vegetables?
Definitely! Feel free to toss in thinly sliced radishes, snap peas, or cucumbers for even more variety. Just keep everything thin, so the flavors and textures feel cohesive in your Gochujang Slaw.
How far in advance can I prepare the slaw?
You can prep the vegetables and the dressing up to a day in advance, then combine them just before serving. If you’ve already mixed everything, it tastes great for up to 2 days, though the veggies will soften over time.
Is there a gluten-free option?
Yes! Simply use tamari instead of soy sauce and double-check your gochujang label since some brands do contain wheat. With those swaps, your Gochujang Slaw is completely gluten-free.
Final Thoughts
Bursting with color, crunch, and bold flavor, Gochujang Slaw is so much more than a side—it’s an instant upgrade for countless meals. Give this recipe a try and prepare to fall in love with a new staple that brings Korean-inspired charm to your kitchen. Let your creativity shine and enjoy every spicy, sweet, and zippy bite!
Print
Gochujang Slaw Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Gochujang Slaw is a vibrant and flavorful Korean-inspired salad that combines crunchy vegetables with a spicy, tangy dressing. Perfect as a side dish or a light meal, this slaw is easy to make and packed with delicious Asian flavors.
Ingredients
Main Slaw:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
Dressing:
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon sesame seeds for garnish
Instructions
- Main Slaw: In a large bowl, combine shredded green and purple cabbage, carrot, bell pepper, green onions, and cilantro.
- Dressing: In a small bowl, whisk together gochujang, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic until smooth.
- Pour the dressing over the vegetables and toss well to coat evenly.
- Sprinkle with sesame seeds and serve immediately or chill for 15 minutes to allow flavors to meld.
Notes
- Adjust gochujang amount for spice preference.
- This slaw pairs well with grilled meats, tacos, or as a vibrant side salad.
- For a vegan version, use maple syrup instead of honey and tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-cook, Mixing
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
