Crunchy Kimchi Slaw

Kimchi Slaw is a zesty, spicy, and crunchy salad that brings together the tangy flavours of kimchi with the refreshing crunch of cabbage. This Korean-inspired slaw makes an excellent side dish, adding a pop of flavour to grilled meats, sandwiches, or tacos. It’s quick to make, easy to customize, and offers the perfect balance of heat, crunch, and umami.

I adore the sweet and spicy flavour Korean gochujang. This unique sauce lends extra umami to classic Korean dishes like Beef Bibimbap. It’s also great as a dipping sauce or drizzled on Beef Bulgogi tacos, roasted veggies, and rice bowls.

Crunchy Kimchi Slaw

This tangy and spicy Crunchy Kimchi Slaw is not your average coleslaw. It’s an irresistible combination of frilly Napa cabbage, grated carrots, green onions, and kimchi with an incredibly flavourful sweet and spicy sesame soy dressing.

While I love a creamy slaw, it’s always good to have a delicious mayonnaise-free alternative for hot summer barbecues. There’s no need to worry about food safety as this salad can safely sit out on a picnic table for an hour or two.

One bite of this salad and you’ll be doing a little happy dance… at least I do! Just thinking about all the crunchy vegetables and tangy dressing is making my mouth water. It’s so easy to make too… simply chop the veggies, whip up the dressing, and give it a good mix before serving so that every bit is coated.

Shy about spice? Simply adjust the amount of Korean gochujang and red chili pepper flakes (feel free to omit pepper flakes) to your liking. Be sure to buy the mild gochujang, rather than omit this ingredient if you want to reduce the spice level.

Ingredients for Kimchi Slaw

One taste of this Korean inspired coleslaw will tell you it’s full of tasty ingredients. Apart from the kimchi, you can find these common Asian ingredients in most grocery stores. I highly recommend checking out your local Korean mart for gochujang and kimchi. Or make your own kimchi… it’s quite easy!

• Cabbage
• Kimchi
• Carrots
• Green Onions
• Sesame Oil
• Rice Vinegar
• Soy Sauce
• Gochujang
• Sugar
• Sesame Seeds
• Chili Pepper Flakes
• Salt
• Black Pepper
• Cilantro

I have made this salad with Napa cabbage, green cabbage, and even a mixture of green and red cabbage. It’s all the same!

Note that store bought kimchi comes in many variations of ingredients and spice levels. Pick the one that suits your palate. Additionally, adjust the amount of red chili flakes accordingly.

The dressing is a combination of sesame oil, rice wine vinegar, soy sauce, kimchi juice, and gochujang. You may or may not need to adjust the flavour with additional sugar, salt, or freshly ground black pepper.

Relax. The cilantro is optional, but it does make a great flavour addition as well as garnish along with the sesame seeds and additional sliced green onions. Feel free to use white or black sesame seeds.

What is Gochujang Sauce?

Gochujang is one of the most popular sauces in Korean cuisine. Made with fermented soybeans (meju), this fiery sweet and tangy sauce is packed full of umami which brings incredible flavor to any dish.

Gochujang is used in many Korean recipes from bulgogi to tteokbokki (rice noodles) and in soups, stews (jjigae), marinades, and as a condiment for bibimbap and noodle dishes. It’s also used as a base ingredient in other sauces like ssamjang, which is a mixture of gochujang and doenjang (fermented soybean paste), along with other ingredients.

Other ingredients in this vibrant sauce include gochugaru, mild dried Korean chili pepper flakes, glutinous rice, salt, and barley malt powder (yeotgireum). The ingredients are mixed then fermented outside in earthenware pots (jangdok), often for years.

When shopping for gochujang, look for small rectangular red plastic containers which are labelled according to five spice levels from mild to extreme hot.

How to Make Crunchy Kimchi Slaw

To begin, combine the shredded cabbage, chopped kimchi, shredded carrots, and thinly sliced green onions in a large bowl.

Next, combine the sesame oil, rice vinegar, soy sauce, gochujang together in a separate smaller bowl. Taste and adjust if necessary (add more soy sauce or sugar, if using).

Pour the dressing over the cabbage mixture and toss thoroughly to coat all the ingredients. Sprinkle toasted sesame seeds and red pepper flakes (if desired) on top. Toss again to mix.

Let the slaw sit for about 5-10 minutes to allow the flavours to blend and develop. Taste again, adjusting with salt and freshly ground black pepper as needed.

Serve kimchi coleslaw immediately or refrigerate for up to an hour to chill before serving.

Recipe Tips and Tricks

• For extra heat, increase the amount of gochujang or add more chili flakes.
• Add other vegetables like radishes, bell peppers, or cucumbers for extra crunch and color.
• For a milder version, reduce the amount of kimchi or opt for a milder kimchi variety. Omit the red chili flakes.
• Make it a full meal by adding protein like grilled chicken or tofu.
• For a tangier slaw, increase the rice vinegar or add a squeeze of lime juice.

Storing Kimchi Slaw Leftovers

This kimchi slaw is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop and get spicier as it sits.

Hi! I’m Bernice Hill, the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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