Creamy and Spicy Korean-Style Slaw

I was really in the mood for a fat sandwich a few days ago. But even with sandwiches, I need a little bit of Asian or Korean flair to it. So I decided to make some Korean-flavored slaw to add to the sandwich in lieu of lettuce. I usually make it mayo-free, because I’m not crazy about mayonnaise. I rarely ever eat it. In fact, I only ever eat it mixed with gochujang (with a very few exceptions). But I wanted something creamy and spicy for my sandwich.

I usually make it with napa cabbage, but you can substitute it with regular green cabbage or even bok choy. And I add a lot of cucumber slices for their crunch. This slaw is perfect for a meaty sandwich or just as a side dish for those end of the summer barbecues.

Creamy and Spicy Korean-Style Slaw Recipe
3 small persian or kirby cucumbers, julienned
1 small carrot, julienned
1 small piece (small carrot-sized) daikon, julienned: optional*
~ 1 cup napa cabbage, cut into ribbons
1 tsp salt, coarse
1 TB gochujang*
2 TB (vegan) mayo
1 TB rice vinegar
1 garlic clove, finely minced or crushed into a paste
1/2 tsp toasted sesame oil
1 tsp agave nectar or honey
1 tsp toasted sesame seeds

  1. Stir together all of the vegetables in a large bowl. Add the salt and mix well, making sure the salt is evenly distributed. Set aside for at least 15 minutes. You’ll see that a pool of liquid has formed at the bottom of the bowl. Lightly squeeze the vegetables to let out more liquid. Drain well.
  2. Stir together gochujang, mayo, rice vinegar, garlic, sesame oil, and agave nectar. Add this sauce to the drained vegtables. Stir in toasted sesame seeds and mix well. Store it in the refrigerator until ready to use. Garnish with chopped green onions and/or additional sesame seeds when serving, or simply add it to your favorite meaty sandwich!

* Cook’s Note: Julienned cucumbers, carrot, and daikon (if using) should add up to ~ 2 1/2 cups packed. If you are not using any daikons, replace it with another cucumber or a carrot depending on your preference.

I am using gochujang made with a glutinous rice base that doesn’t include any gluten-containing ingredients. Usually, gochujang contains wheat from, among other things, soy sauce. However, I would still recommend against consuming gochujang unless it is certified gluten-free if you have celiac disease.

06. September 2012 by gomo
Categories: Banchan, Dairy-Free, Gluten-Free, Korean Food, Raw, Salad, Side Dish, Vegan, Vegetarian | Tags: , , , , | 10 comments

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