Korean Gochujang Coleslaw with Sesame and Quick Pickled Scallions

This Korean Gochujang Coleslaw is built to be loud in the best way: crunchy cabbage and carrot, a creamy gochujang dressing that’s spicy, savory, and slightly sweet, and quick-pickled scallions that cut through the richness with a bright vinegar snap. The mayonnaise tames the chili paste so the heat plays alongside toasted sesame oil and sesame seeds rather than overpowering the salad, while the red-and-green cabbage mix makes the bowl visually pop. It’s an unfussy side that’s especially good when you want a cooling-but-spicy counterpoint to charred meats, sticky ribs, or rich fried proteins.

What makes this version work is the choreography — a short rest for the shredded veg to relax into the dressing, and a brief pickle for the scallions so their onion bite becomes nuanced instead of sharp. Reserve a little pickling liquid to loosen the dressing if needed; it’s a small trick that prevents you from watering down the slaw. Make it a weeknight staple for grilled fish tacos, a crunchy topping for rice bowls and banh mi, or a quick, satisfying salad when you want texture and punch without fuss.