Gochugaru Cabbage Salad
A vibrant, crunchy Korean-inspired salad featuring spicy-sweet Gochugaru dressing and fresh crispy cabbage, which is perfect for adding bold flavor to any meal!
Servings: 4
Equipment
- Mixing Bowls
Ingredients
Gochujan Dressing
- 2 tbsp Gochugaru, Korean Chili Flakes, or Red Pepper Flakes
- 2 tbsp Rice Vinegar
- 1½ tbsp Vegan Fish Sauce or Soy Sauce or Tamari
- 1 tbsp Brown Sugar
- 1 tbsp Lime Juice About the juice of 1 lime
- 1 tbsp Toasted Sesame Oil
- 1 clove Garlic Minced
- 1 tbsp Roasted Sesame Seeds
Salad
- 1 medium to large Napa Cabbage Thinly Sliced
- 1 cup Vegan Kimchi Roughly chopped
- 1 to 1½ cups Carrots Grated, about 2 carrots
- 1 large Cucumber Seeded and diced
- 1 bunch Green Onions Thinly sliced
- 1 bunch Cilantro Roughly chopped
- 1 cup Shelled Edamame
Instructions
Gochujan Dressing
- Place All Ingredients in a mixing bowl and whisk to combine. Make sure all of the sugar is dissolved. Then set aside.
Salad
- Chop all of the ingredients, the cabbage, kimchi green onions, cucumbers, and cilantro, and shred the carrots. Add it all to a mixing bowl, then add the edamame. Mix to combine.
- Pour the dressing over the salad and mix until everything is coated in the dressing and let it sit in the fridge for 10 to 15 minutes for the flavors to develop and then serve! If you want to add more protein, serve this with my Gochujang Tofu*.
- This can be stored in an airtight container in the fridge for up to 3 days. It will get less crisp in the fridge, but is still delicious!