Coleslaw (Korean)

This is an easy Korean "salad" that has a flavour profile similar to kimchi. It's a fresh, crunchy take on the classic Korean dish, and it only takes a few minutes to throw together. The combination of garlic, soy sauce, sesame, and vinegar makes a flavourful dressing for fresh cabbage, onion, and carrot. You'll find the Korean crushed red pepper at Asian markets. Feel free to adjust the amount to suit your spice tolerance. This Korean slaw is made even quicker and easier thanks to bagged coleslaw mix. There's no mayonnaise, so this salad is light and pairs well with both picnic food and Korean meals. Try serving it with grilled chicken, fish, or beef.

1 small head green cabbage, thinly sliced, or 1 bag shredded cabbage or slaw mix
1 cup red cabbage, thinly sliced (optional)
1 medium carrot, julienned (optional)
1 small sweet onion, thinly sliced
4-5 medium scallions, coarsely chopped
3 medium cloves garlic, minced
2 Tbsp. soy sauce
2 Tbsp. rice or white vinegar
2 Tbsp. sugar
2 Tbsp. crushed red pepper (kochukaru/gochugaru)
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
kosher or sea salt
black pepper, freshly ground

Combine the cabbage, carrot, onion, and scallions in a large bowl.

Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.

Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.

Makes 4-6 servings.

Cook's Notes:

• Save some time and prep the veggies the night before, place them in airtight containers and put in the fridge. When ready, prepare the sauce and mix with the veggies.
• This salad is best eaten the day of making it so it retains its crunchiness.