Eazy and Quick Korean Coleslaw

03/05/202503/04/2025 by Chef Zainab

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Low Carb & Flavor-Packed)

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Cost per Serving: ~$1
Calorie Count per Serving: ~80 kcal

There are plenty of ways to make coleslaw, but this Korean-inspired version skips the heavy mayo and adds bold, spicy flavors instead. I keep it light by using a tangy sesame dressing with gochujang for a kick, and I slice the cabbage extra thin so it soaks up all that flavor without getting soggy. The mix of Napa and red cabbage gives it just the right balance of crunch and color, while the toasted sesame oil ties everything together. It’s quick to make, full of fresh textures, and works as a side, topping, or even a light salad on its own.

Why You’ll Love This Recipe

A bowl of Korean coleslaw made with Napa cabbage, red cabbage, carrots, and green onions, garnished with cilantro and sesame seeds, with a wooden spoon. — A vibrant, crunchy Korean coleslaw tossed in a spicy sesame dressing, ready to serve.

This Korean coleslaw is the perfect balance of crunch, spice, and tang. It’s light yet flavorful, with a dressing that clings to every bite without making the vegetables soggy. If you’re looking for a fresh, bold side dish, here’s why this one stands out:

It’s quick and easy—ready in just 10 minutes with simple ingredients. No cooking, no complicated steps, just chop, whisk, and toss.

It’s naturally low-carb, packed with fiber, and free from added sugars. Unlike traditional coleslaw, which can be heavy on mayonnaise and sweeteners, this version keeps things light without sacrificing flavor.

The bold, spicy dressing brings a perfect mix of heat, acidity, and umami. Gochujang adds a deep, fermented spice, while sesame oil and rice vinegar create a well-balanced bite.

It’s versatile and works as a side, a topping, or even a meal on its own. Serve it alongside grilled meats, tuck it into lettuce wraps, or enjoy it as a fresh, crunchy salad.

Best of all, it’s even better the next day. Letting it sit allows the flavors to meld, making it a great make-ahead option for meal prep or gatherings.

Ingredients

All the precise amounts are listed in the recipe card below, so let’s get started!

korean coleslaw ingredients

This Korean coleslaw is all about balance—crunchy, tangy, spicy, and nutty. The fresh vegetables provide a crisp bite, while the bold dressing brings heat, acidity, and a hint of sweetness. The exact measurements are listed below in the recipe card, but here’s what makes this dish special:

Napa cabbage is tender yet sturdy enough to soak up the dressing without going soggy. Red cabbage adds a pop of color and extra crunch. If you only have one type on hand, go ahead and use just that.

Carrot adds a touch of sweetness and a bright contrast to the bold dressing. If you’re keeping it ultra-low-carb, swap it for thinly sliced bell peppers or radish.

Green onions bring a mild bite that pairs beautifully with the tangy, umami-packed dressing. If you prefer a sharper onion flavor, thinly sliced red onion works too.

Gochujang, a Korean chili paste, is the key to that deep, fermented spice. If you don’t have it, sriracha can work in a pinch, though you’ll lose some complexity.

Rice vinegar adds the perfect level of acidity to balance the heat. Apple cider vinegar can substitute, but it will bring a slightly fruitier taste.

Toasted sesame oil gives the dressing its signature nutty aroma. Be sure to use toasted sesame oil, not plain sesame oil, for the best flavor.

Soy sauce adds a salty, savory depth that enhances the umami notes in the dressing. For a gluten-free version, swap in tamari or coconut aminos.

Garlic powder and ginger powder bring warmth and complexity without overpowering the dish. If you have fresh garlic and ginger, finely grate them in for an extra punch.

Sesame seeds may seem small, but they add a lovely toasty crunch. A final sprinkle right before serving makes all the difference.

Erythritol is optional, but a touch of sweetness rounds out the bold flavors. If you prefer, you can use a drop of honey or simply skip it.

Step-by-Step Instructions

Step 1: Prep the Vegetables

Start by slicing the Napa cabbage and red cabbage into thin strips. If you prefer an extra-crisp texture, soak the cabbage in ice water for 5 minutes, then drain well. Julienne the carrot into thin matchsticks and slice the green onions on a slight diagonal for a more elegant look. Transfer everything to a large mixing bowl.

Step 2: Make the Dressing

In a small bowl, whisk together the gochujang, rice vinegar, toasted sesame oil, soy sauce, garlic powder, ginger powder, and erythritol. The mixture should be smooth and slightly thick. If it looks too thick, add a teaspoon of water to loosen it up.

Step 3: Toss Everything Together

Pour the dressing over the vegetables. Using clean hands or tongs, toss everything thoroughly to ensure every piece is well coated. If you have time, let the coleslaw sit for 10 to 15 minutes to allow the flavors to meld.

Step 4: Garnish and Serve

Just before serving, sprinkle sesame seeds over the top for a finishing touch. For extra crunch, consider adding toasted almonds or crushed peanuts. Serve chilled or at room temperature alongside grilled meats, lettuce wraps, or your favorite Korean-inspired dishes.

A pile of freshly grated carrots on a wooden cutting board with a box grater. — Shredded carrots add natural sweetness and crunch to this Korean coleslaw.

A wooden cutting board with thinly sliced Napa cabbage and red cabbage, prepped for coleslaw. — Freshly shredded Napa and red cabbage, ready to be tossed into a bold and flavorful Korean coleslaw.

A glass bowl filled with neatly arranged Napa cabbage, red cabbage, julienned carrots, and chopped green onions before mixing. — Vibrant, fresh ingredients prepped and ready to be tossed into a bold and flavorful Korean coleslaw.

A glass bowl filled with spicy gochujang sesame dressing, ready to be poured over the coleslaw. — A rich and bold gochujang sesame dressing that brings heat, tang, and umami to this Korean coleslaw.

A glass bowl filled with Korean coleslaw, fully mixed with a spicy sesame dressing and garnished with sesame seeds. — Korean coleslaw tossed to perfection, with bold flavors and a satisfying crunch.

A bowl of Korean coleslaw with Napa and red cabbage, julienned carrots, and spicy sesame dressing, served with two forks. — A vibrant and crunchy Korean coleslaw, tossed in a spicy sesame dressing, ready to be enjoyed.

Tips for the Perfect Korean Coleslaw

Adjust the Spice Level

If you love heat, go bold with an extra teaspoon of gochujang. Prefer something milder? Cut the gochujang in half or swap it for sriracha, which has a slightly sweeter profile.

Get the Right Crunch

For the best texture, slice the cabbage as thinly as possible. If you want it extra crisp, soak the sliced cabbage in ice water for five minutes before tossing it with the dressing. Just be sure to drain it well so the flavors don’t get diluted.

Add a Nutty Crunch

A sprinkle of sesame seeds is great, but for even more texture, toss in toasted almonds, crushed peanuts, or sunflower seeds. If you have time, toast them lightly in a dry pan for a deeper flavor.

Make It Creamy

Looking for a twist? Whisk in a tablespoon of mayonnaise or Greek yogurt to the dressing for a creamy version. It balances the spice while keeping the dish rich and satisfying.

Let It Sit for Maximum Flavor

Coleslaw always tastes better after a little time to absorb the dressing. Let it rest for at least 10 minutes before serving, or make it ahead and store it in the fridge for up to three days. Just give it a quick toss before serving.

Perfect Pairing & When to Serve

This Korean coleslaw is light, crunchy, and packed with bold flavors, making it a great match for rich, savory dishes. The tangy heat cuts through grilled meats and fried foods, adding balance to every bite.

Serve it alongside Korean BBQ classics like bulgogi beef or spicy grilled chicken. The crisp texture and vibrant dressing contrast beautifully with smoky, caramelized meats.

Use it as a topping for lettuce wraps or tacos. It adds a fresh crunch to Korean-style beef wraps, pulled pork, or even grilled fish tacos.

This Korean coleslaw pairs perfectly with Lemon Garlic Chicken Bites for a light, flavorful meal or as a fresh topping for Chorizo Tacos to add a spicy crunch.

Pair it with a simple protein like grilled shrimp, seared tofu, or pan-fried salmon. The coleslaw’s acidity and spice make it a refreshing side to balance out rich, fatty proteins.

It’s also perfect for meal prep or picnics. Since it doesn’t rely on mayo, it stays crisp and flavorful even after sitting in the fridge for a day or two. Whether you need a quick weeknight side or a fresh dish for a summer barbecue, this coleslaw fits the occasion.mber kimchi recipe on our blog.

Frequently Asked Questions

Can I make this ahead of time?
Yes, this coleslaw tastes even better after sitting for a few hours. Store it in the fridge and toss before serving.

How long does it last?
It stays fresh in an airtight container for up to three days in the refrigerator.

Is this recipe keto?
Yes, but for an ultra-low-carb version, omit the carrot.

What can I use instead of gochujang?
You can substitute gochujang with sriracha mixed with a small amount of miso paste for a similar flavor.

kitchen tools to make prepping this Korean coleslaw even easier:

Mandoline Slicer – Perfect for quickly and evenly slicing cabbage, carrots, and other veggies with precision. A must-have for achieving that restaurant-quality thinness.
Mixing Bowls Set – A durable, non-slip set of mixing bowls makes tossing coleslaw effortless. Stainless steel options are great for keeping ingredients fresh and easy to clean.

Would you like more tool recommendations?

This Korean coleslaw is a refreshing, spicy, and flavorful addition to any meal. Whether served as a side dish, meal prep item, or topping, it is a great way to enjoy bold Korean flavors in a healthy, low-carb way.

Tried this recipe? Share your experience in the comments below!

1 thought on “Eazy and Quick Korean Coleslaw”

Robert
03/10/2025 at 06:21
Delicious

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