Cooked - Quick Cabbage Apple Slaw (korean-inspired)

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Home Pricing Community My Recipes

Quick Cabbage Apple Slaw (korean-inspired)

4.0

3 cups thinly sliced cabbage ((purple or green*))

½ tsp sea salt

1 cup grated carrot ((1 large carrot yields ~1 cup or 110 g grated))

1 cup grated apple or Asian pear ((½ large apple or pear yields ~1 cup or 80 g grated))

2 stalks green onion, thinly sliced ((1 stalk yields ~¼ cup or 25 g))

2 medium cloves garlic, pressed or grated

1 inch piece fresh ginger, grated

1 ½ Tbsp rice vinegar

1 tsp toasted sesame oil ((if oil-free, omit))

½ tsp maple syrup

4 tsp gochujang

In a large mixing bowl, combine the sliced cabbage and salt. Massage with clean hands for 2-3 minutes, until the cabbage has reduced a bit and just begins to release some moisture (it’s okay if it doesn’t, too). Add the grated carrot, grated apple or pear, and green onions. Toss until evenly combined.
In a small mixing bowl, combine the pressed or grated garlic, grated ginger, rice vinegar, sesame oil, maple syrup, and gochujang or gochugaru (optional). Whisk to combine, then add to the slaw and toss to combine. Taste and adjust as needed, adding more rice vinegar for brightness, maple syrup for sweetness, gochujang (or gochugaru) for heat, or salt for overall balance.
Serve immediately with your favorite Korean mains, or alongside anything spicy/savory that could use a fresh and crunchy side dish. Keeps in the refrigerator for 1-2 days. Not freezer friendly.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇰🇷Korean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 115 weeks ago

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