Ingredients
Scale
- 1/2 medium head of green cabbage, thinly shredded
- 1 large carrot, julienned or grated
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 to 2 tablespoons Gochugaru (Korean red chili flakes), adjust to taste
- 1 tablespoon toasted sesame seeds
- A pinch of salt and black pepper
Instructions
- Step 1: Prepare the Vegetables – Start by cleaning your produce. Remove any wilted outer leaves from the cabbage, cut it in half, and shred it into thin ribbons using a sharp knife or a mandoline. Grate the carrot using a box grater and slice the green onions on a bias. Place all the vegetables into a large mixing bowl. Tossing them together early ensures an even distribution of color and texture.
- Step 2: Whisk the Spicy Dressing – In a small separate bowl, combine the minced garlic, soy sauce, rice vinegar, toasted sesame oil, and your sweetener of choice. Add the Gochugaru gradually. If you prefer a mild zing, start with one tablespoon; if you want a bold, spicy experience, use two or more. Whisk the mixture vigorously until the honey is fully dissolved and the dressing looks bright red and glossy.
- Step 3: Toss and Marinate – Pour the spicy dressing over the shredded cabbage and carrots. Use tongs or clean hands to massage the dressing into the vegetables for about a minute. This helps soften the cabbage slightly while allowing the flavors to penetrate. Sprinkle with toasted sesame seeds and give it one final toss. You can serve it immediately, but letting it sit in the refrigerator for 20 minutes will significantly enhance the flavor profile.
- Cook Time: 15 minutes