Name: Gochujang Slaw Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean-Inspired
Ingredients: 4 cups shredded green cabbage; 1 cup shredded purple cabbage; 1 cup shredded carrots; 2 green onions, thinly sliced; 2 tablespoons chopped fresh cilantro (optional); 2 tablespoons gochujang; 2 tablespoons rice vinegar; 1 tablespoon honey or maple syrup; 1 tablespoon sesame oil; 1 tablespoon mayonnaise (optional); 1 teaspoon soy sauce; 1 teaspoon grated fresh ginger; Salt to taste

Jump to Recipe·Print Recipe

If you’re searching for a refreshing, bold, and utterly addictive side, this Gochujang Slaw might just become your new favorite. Imagine crisp cabbage and carrots coated in a tangy, spicy, and slightly creamy dressing powered by gochujang, that magical Korean chili paste. It’s a vibrant blend of colors, flavors, and crunch that livens up everything from tacos to rice bowls, or stands gloriously on its own. The layered taste hits all the right notes—sweet, savory, a little heat, all balanced with bright vinegar and the punch of fresh herbs. Once you try Gochujang Slaw, you’ll want to dish it up at every gathering.

Ingredients You’ll Need

You’ll love that every ingredient in Gochujang Slaw plays a key role—nothing is filler! From the crunchily fresh veg to the bold, umami-packed dressing ingredients, each one brings color, texture, or a vital pop of flavor that makes this slaw sing.

Green cabbage (4 cups shredded): The staple base for classic crunch and mild flavor that soaks up the dressing beautifully.
Purple cabbage (1 cup shredded): Adds vibrant color and earthy sweetness, jazzing up the visual and taste appeal.
Carrots (1 cup shredded): For sweetness and extra pop of color, carrots also contribute to the overall crunch.
Green onions (2, thinly sliced): Lend a mild oniony zing that lifts the whole salad.
Fresh cilantro (2 tablespoons, optional): Brings a burst of fresh, herbal flavor—skip it if you’re not a fan.
Gochujang (2 tablespoons): The star ingredient! Korean chili paste gives spicy, earthy depth and a hint of funk.
Rice vinegar (2 tablespoons): Adds brightness and balances the heat of the gochujang.
Honey or maple syrup (1 tablespoon): A touch of sweetness tempers the spice and rounds out flavors.
Sesame oil (1 tablespoon): Adds a rich, nutty aroma that lingers beautifully.
Mayonnaise (1 tablespoon, optional): For those who like a touch of creaminess in their slaw.
Soy sauce (1 teaspoon): Backs up the umami flavor, making the dressing irresistibly savory.
Fresh ginger (1 teaspoon, grated): Delivers a zesty kick and aromatic freshness.
Salt (to taste): Essential for bringing all the flavors together—taste and add as needed!

How to Make Gochujang Slaw

Step 1: Whisk Up the Dressing

Start by building flavor in a small bowl—combine the gochujang, rice vinegar, honey or maple syrup, sesame oil, optional mayonnaise, soy sauce, ginger, and a pinch of salt. Whisk until everything is completely smooth and the mix looks glossy and inviting. The goal is a dressing that’s evenly blended so each bite of slaw gets coated in that spicy-sweet magic.

Step 2: Combine the Vegetables

In a large mixing bowl, toss together the green cabbage, purple cabbage, carrots, green onions, and cilantro if you’re using it. Don’t be shy with your hands—a thorough toss ensures that every forkful carries a mix of textures and flavors. Take a moment to admire those colors coming together!

Step 3: Dress and Toss the Slaw

Pour the gochujang dressing all over the slaw base. Using tongs (or your trusty clean hands), toss thoroughly until every shard of cabbage and carrot is glistening. Make sure that bold, spicy dressing hugs all the vegetables for maximum flavor.

Step 4: Let the Flavors Marry

This Gochujang Slaw loves a little time to mingle—the flavors deepen and meld if you let it sit for 10 to 15 minutes before serving. Cover and let it rest while you prep your mains (or sneak a crunchy bite straight from the mixing bowl—no judgment!). Serve chilled for crispness or at room temperature for big flavor.

How to Serve Gochujang Slaw

Garnishes

A handful of extra green onions or a sprinkle of toasted sesame seeds makes Gochujang Slaw even prettier and offers a little extra pop of flavor. For a finishing touch, a squeeze of lime or a pinch of chili flakes can also bring a zesty, dramatic flair to the plate.

Side Dishes

This lively slaw pairs perfectly with so many dishes. Take it to your next barbecue as a standout side, or serve it alongside grilled meats or tofu for a delightful contrast. It’s especially delicious as a companion to Korean-inspired mains, sticky rice bowls, or anything that could use a little extra zip.

Creative Ways to Present

Don’t stop at the plate! Pile Gochujang Slaw into tacos, tuck into sandwiches, or layer atop burgers for a burst of crunch and heat. Try spooning it onto grain bowls or using it as a base for grilled shrimp or salmon. Wherever you need color and a punch of flavor, this slaw fits right in.

Make Ahead and Storage

Storing Leftovers

If you have Gochujang Slaw left after the meal, just transfer it to an airtight container and refrigerate. It actually becomes even more flavorful after a few hours as the dressing infuses the vegetables. It’ll keep happily in the fridge for up to three days without losing its crunch.

Freezing

Because this slaw relies on fresh, crisp veggies, freezing isn’t recommended. Freezing would turn the cabbage and carrots watery, and the dressing could separate, leaving you with a less-than-ideal texture. You’ll enjoy this dish most when it’s made fresh or eaten as leftovers within a few days.

Reheating

Gochujang Slaw is best served cold or at room temperature, so no reheating is needed! If taking directly from the fridge, let it sit out for 10 minutes to take off the chill and allow the flavors to shine through fully.

FAQs

Is Gochujang Slaw very spicy?

The slaw packs a gentle, warm heat from the gochujang, but it’s easy to control—just use less gochujang for a milder version, or add a bit more if you’re a fan of spice. The honey and mayo help soften the heat, so it’s friendly even to those who don’t always go for spicy foods.

Can I make Gochujang Slaw vegan?

Absolutely! Just skip the mayonnaise or use a vegan mayo, and opt for maple syrup instead of honey. Every other ingredient is naturally plant-based and the flavors remain wonderfully bold and satisfying.

Is there a gluten-free option?

Yes! Simply swap out regular soy sauce for gluten-free tamari or coconut aminos, and double-check your gochujang’s label, as some brands add wheat. The result is a fully gluten-free, flavor-packed side that everyone can enjoy.

What protein pairs best with this slaw?

Gochujang Slaw sings alongside grilled chicken, shrimp, or salmon, and is equally at home topping crispy tofu or tempeh. It thrives as part of a BBQ spread or as a punchy topping on your favorite veggie burger.

How far ahead can I prep Gochujang Slaw?

You can easily shred all the vegetables a day in advance and keep them chilled. The dressing can be made 2-3 days ahead as well—just keep it separate until about 30 minutes before serving, toss it all together, and let those flavors meld before digging in.

Final Thoughts

There’s something magical about sharing a bowl of Gochujang Slaw—it’s fresh, colorful, and bursting with flavor in every bite. Whether you’re dressing up a weeknight dinner or bringing a dish to impress your friends, this recipe delivers every time. Give it a try and see how quickly it disappears from the table!

Gochujang Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free option

Print Recipe

Description

A vibrant and spicy twist on traditional coleslaw, this Gochujang Slaw is bursting with Korean-inspired flavors. The crunchy cabbage and carrots are tossed in a savory and slightly sweet dressing made with gochujang, rice vinegar, and a hint of ginger.

Ingredients

Scale

Coleslaw:

4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro (optional)

Dressing:

2 tablespoons gochujang
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 tablespoon mayonnaise (optional)
1 teaspoon soy sauce
1 teaspoon grated fresh ginger
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Dressing: In a small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, mayonnaise, soy sauce, ginger, and salt until smooth.
Toss the Slaw: In a large mixing bowl, combine green cabbage, purple cabbage, carrots, green onions, and cilantro. Pour the dressing over the slaw and toss thoroughly to coat.
Rest and Serve: Let the slaw sit for 10 to 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.