Spicy Korean Coleslaw Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Korean coleslaw with gochujang-based dressing that captures the tangy, spicy flavors of kimchi. Made with shredded cabbage, carrots, and bell peppers. Ready in 30 minutes and pairs well with grilled proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small head napa cabbage (, thinly sliced)
- 1 cup red cabbage (, thinly sliced )
- 4 green onions (, chopped)
- 1 large carrot (, shredded)
- 1 red bell pepper (, seeded and thinly sliced)
- 2 tablespoons sesame seeds
- 6 tablespoons seasoned rice vinegar
- 2-3 tablespoons gochujang (, to your taste for heat)
- 2 tablespoons grapeseed or canola oil
- 2 cloves garlic (, pressed)
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1209mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 315mg
- Calcium
- 103mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.