Korean Cole Slaw
This crunchy Korean coleslaw is spicy, sweet, and tangy. It's the perfect side dish for your next picnic, potluck, or barbecue.
Ingredients
- ½ a small head of cabbage cored and thinly sliced
- ½ cup of grated carrot
- 1 shallot thinly sliced
- 8 Perilla / Sesame leaves thinly sliced
- 2 scallions thinly sliced on a bias
- Sprinkle of salt
Sauce:
- 2 tablespoons coarsely ground Gochugaru Korean hot pepper flakes
- 2 ½ tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice from about ½ a lime
- 2 garlic cloves grated on a microplane
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
- 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!