Korean Coleslaw Recipe for a Korean Cabbage Salad Side Dish
Our Korean coleslaw recipe makes a Korean cabbage salad that’s a little zingy, a little sweet, a little sour, and a lot crunchy. This Korean slaw is the perfect side dish for Korean barbecue, fried chicken and fried chicken burgers. We love to serve it with an array of Korean side dishes and small plates, such as meatballs, corn cheese and potato salad.
Servings: 2
Calories: 160kcal
Ingredients
- 1 cup white cabbage shredded
- 1 cup purple cabbage shredded
- 1 cup carrot shredded
- 2 spring onions or scallions, finely sliced
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp salt or to taste
- ½ tsp white pepper or to taste
- 1 tbsp sesame seeds
Instructions
- In a large bowl, combine the shredded white cabbage, purple cabbage, carrot, and sliced spring onions or scallions.
- To a small jug or bowl with spout, add the soy sauce, rice wine vinegar, sesame oil, sugar, garlic powder, salt and white pepper, and stir vigorously to combine. Taste and adjust to suit your palate.
- Just before you’re ready to serve, pour the dressing into the large bowl of salad ingredients and use a wooden spoon to stir it in to incorporate it thoroughly.
- When you’re ready to serve the coleslaw, transfer it to a serving bowl, sprinkle with sesame seeds, and serve immediately.
Nutrition
Calories: 160kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1.169mg | Potassium: 475mg | Fiber: 5g | Sugar: 9g | Vitamin A: 11.979IU | Vitamin C: 47mg | Calcium: 111mg | Iron: 2mg