Korean Coleslaw — The Intrepid Cookie

Name: Korean Coleslaw — The Intrepid Cookie
Cuisine: Asian, Korean
Ingredients: 2 Cups Thinly Sliced Cabbage (1/2 of a head of Cabbage); 1/2 Cup Grated Carrots (1 large Carrots); 1/2 Cup sliced Thin Red Pepper (1/4 to 1/2 Red Pepper); 1/4 Cup Chopped Scallions; 1/2 Cup Mayo (I used Light Mayo); 3 Tbsp Rice Wine Vinegar; 1 Tsp Gochujang Paste.(I use this brand); 1 Tsp Granulated White Sugar; 1/4 Tsp Sea Salt

7 steps

Crisp Cabbage, funky, sweet, and just enough heat to be cooled by the mayo, this Korean Coleslaw is absolutely delicious. Impressive dishes in any cuisine are often incredibly artfully presented, extremely delicate in appearance or nuance of flavor, or richly bold in the flavors used while maintai

Updated at: Thu, 17 Aug 2023 03:25:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories847.1 kcal (42%)

Total Fat85.4 g (122%)

Carbs22.7 g (9%)

Sugars14.6 g (16%)

Protein2.7 g (5%)

Sodium991.7 mg (50%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Cabbage

Thinly Sliced, 1 of a head of Cabbage

0.5 CupCarrots

Grated

0.5 CupRed Pepper

sliced, Thin, 1/4 to 1/2 Red Pepper

¼ cupscallions

chopped

0.5 CupMayo

I used Light Mayo

3 Tbsprice wine vinegar

1 TspGochujang Paste

I use this brand

1 tspgranulated white sugar

¼ tspsea salt

Instructions

Step 1

Servings 4

Step 2

Cut the cabbage in half and remove the core from each half. Discard the outer two layers of leaves. Then very thinly slice the cabbage into long, thin shreds of cabbage. Place in a large mixing bowl.

Step 3

Peel and slice the ends off the carrot and grate using a box grater. You can also shred the carrot in a food processor. Add to the bowl containing the cabbage.

Step 4

Core and very thinly slice the red pepper, then cut the very thin strips into 1 inch pieces. Add to the bowl containing the cabbage and carrots.

Step 5

Remove the root of the scallions, then finally chop the scallions. I used both the green and white parts, but if you prefer a stronger onion flavor use just the white parts - similarly if you prefer a milder onion flavor use just the green parts. Add to the mixing bowl and set aside.

Step 6

In a small bowl, whisk together the mayo, rice wine vinegar, Gochujang paste, sugar, and salt. Taste, then adjust salt levels if needed.

Step 7

Using a spatula, gently incorporate the sauce into the cut vegetables. You can serve immediately, though letting it sit in the fridge for a couple of hours will allow the flavors to meld and the coleslaw to wit down just a touch. Store in an airtight container in the fridge for up to a week.