Korean Coleslaw
Prep: 20 Minutes | Cook: 0 Minutes | Resting Time: 1 hour - 8 hours | Total: 1 hour 20 mins - 8 hours 20 mins
Makes 8 Servings
Ingredients
1lb Napa Cabbage, shredded
1⁄2 lb Red Cabbage, shredded
2 large Carrots, shredded
Dressing
1⁄2 cup Greek yogurt
2 tbsp Gochugaru or red pepper flakes
3 tbsp Rice Wine Vinegar
1 tbsp Soy Sauce
1 tbsp Sesame Oil
1 tbsp Sugar
1 tsp Salt
1⁄2 tsp Pepper
Recipe Summary
Shred cabbage and carrots
Make dressing
Layer cabbage, carrots, and dressing in a large bowl
Allow to sit for at least 1 hour, ideally 8 hours before serving
Recipe
1. Shred cabbage and carrots. Set aside.
2. In a bowl mix together yogurt, gochugaru, rice wine vinegar, soy sauce, sesame oil, and sugar.
3. In a separate large bowl layer cabbage and carrots while pouring portions of the dressing on top. Alternating layers of cabbage and dressing ensures it gets evenly distributed. Add salt and freshly ground pepper and then mix again.
4. For best results allow to sit in a refrigerator for at least 2 hours, but can be served immediately as well.
Why the Recipe Works
This recipe reimagines traditional American coleslaw using flavors commonly found in Korean cuisine.
The biggest change is replacing green cabbage with Napa cabbage. Napa cabbage has softer leaves and a lighter texture while still providing plenty of crunch. Red cabbage and carrots are included to add color, texture, and additional crispness.
Instead of mayonnaise, the dressing uses Greek yogurt. While not traditionally Korean, Greek yogurt provides a creamy base that carries the other flavors throughout the salad without feeling as heavy as mayonnaise. Its slight tang also complements the vinegar and chili flakes.
Classic Asian ingredients—including soy sauce, sesame oil, and rice vinegar—replace the traditional celery seed and lemon commonly found in American coleslaw. Korean gochugaru provides the signature Korean influence, adding mild heat, vibrant color, and a subtle smoky flavor without overpowering the dish.
For the best flavor, prepare the coleslaw several hours before serving. Allowing it to rest in the refrigerator gives the dressing time to fully penetrate the vegetables.
To keep the cabbage crisp, lightly salt the sliced cabbage and let it drain in a colander for 30–60 minutes before rinsing and drying thoroughly. This removes excess moisture, helping the coleslaw stay crunchy even after sitting in the refrigerator.