Korean Gochujang Coleslaw with Sesame and Quick Pickled Scallions

How to Make Korean Gochujang Coleslaw with Sesame and Quick Pickled Scallions

1. 1

   Step 1: Prep the vegetables

   Thinly slice the green and red cabbage and shred or julienne the carrot. Put the cabbage and carrot in a large mixing bowl and toss briefly to combine; set aside while you make the pickled scallions and dressing so the slaw softens slightly and layers flavors.

   For this step

   • 5 cupsGreen and red cabbage, thinly sliced (combined)
   • 1 cupCarrot, shredded or julienned
   
2. 2

   Step 2: Quick-pickle the scallions

   Place the cut scallions in a heatproof jar or small bowl. Whisk the rice vinegar with sugar and kosher salt until dissolved, then pour over the scallions so they are submerged. Let sit at room temperature for 10 minutes (or refrigerate up to 2 hours) to quick-pickle and mellow their bite; reserve a tablespoon of pickle liquid to adjust the dressing if desired.

   For this step

   • 6 countScallions (green onions), trimmed and cut into 2–3 inch pieces
   • 1/2 cupRice vinegar
   • 2 tbspGranulated sugar
   • 1 tspKosher salt
   
3. 3

   Step 3: Make the gochujang sesame dressing

   In a small bowl, whisk together gochujang, mayonnaise, and toasted sesame oil until smooth and creamy; taste and add up to 1 tablespoon reserved pickling liquid or a splash of rice vinegar to loosen and balance heat. Adjust salt if needed — remember the pickled scallions carry some saltiness too.

   For this step

   • 3 tbspGochujang (Korean red chili paste)
   • 3 tbspMayonnaise
   • 1 tbspToasted sesame oil
   
4. 4

   Step 4: Toss the slaw

   Pour the dressing over the cabbage and carrot and toss thoroughly to coat. Drain the pickled scallions (reserve a little pickling liquid if you like a looser dressing) and fold them into the slaw; taste and adjust seasoning with more salt, vinegar, or a pinch of sugar if desired.
   
5. 5

   Step 5: Finish and serve

   Transfer the slaw to a serving bowl and sprinkle with toasted sesame seeds. Let rest 5–15 minutes to allow flavors to meld, or serve immediately for maximum crunch — this slaw pairs especially well with grilled meats, fish tacos, or tofu.

   For this step

   • 1 tbspToasted sesame seeds (for garnish)
   

1. Thinly slice the green and red cabbage and shred or julienne the carrot. Put the cabbage and carrot in a large mixing bowl and toss briefly to combine; set aside while you make the pickled scallions and dressing so the slaw softens slightly and layers flavors.
2. Place the cut scallions in a heatproof jar or small bowl. Whisk the rice vinegar with sugar and kosher salt until dissolved, then pour over the scallions so they are submerged. Let sit at room temperature for 10 minutes (or refrigerate up to 2 hours) to quick-pickle and mellow their bite; reserve a tablespoon of pickle liquid to adjust the dressing if desired.
3. In a small bowl, whisk together gochujang, mayonnaise, and toasted sesame oil until smooth and creamy; taste and add up to 1 tablespoon reserved pickling liquid or a splash of rice vinegar to loosen and balance heat. Adjust salt if needed — remember the pickled scallions carry some saltiness too.
4. Pour the dressing over the cabbage and carrot and toss thoroughly to coat. Drain the pickled scallions (reserve a little pickling liquid if you like a looser dressing) and fold them into the slaw; taste and adjust seasoning with more salt, vinegar, or a pinch of sugar if desired.
5. Transfer the slaw to a serving bowl and sprinkle with toasted sesame seeds. Let rest 5–15 minutes to allow flavors to meld, or serve immediately for maximum crunch — this slaw pairs especially well with grilled meats, fish tacos, or tofu.