Spicy Slaw with Korean Gochujang Dressing
Punch up your grilled hot dogs with this spicy Korean slaw! The dressing gets its heat from gochujang—a spicy-sweet red chile paste made with glutinous rice, fermented soybeans and salt.
2 Tbsp gochujang (more for a spicier slaw)
1 Tbsp Tamari or soy sauce
2 Tbsp neutral oil (avocado or canola oil)
⅓–½ C rice wine vinegar
2 cloves garlic, pressed
1 Tbsp freshly grated ginger root
3 C shredded Napa or white cabbage
3 C shredded broccoli slaw mix
2 large carrots (or 3 medium)
1 red bell pepper
½ bunch scallions
Black & white sesame seeds, toasted & cooled
¼ C fresh cilantro leaves
- In a small jar, combine all of the ingredients for the dressing using 2 Tbsp gochujang and ⅓ C rice wine vinegar. Close the jar tightly with the lid and shake vigorously to combine. Taste and add more gochujang and vinegar as desired. The dressing may be made up and held in the refrigerator until needed. Toss the slaw with the dressing 15 mins, or up to 2 hours before serving.
When ready to assemble:
- Wash and dry the scallions, then slice on a bias. Peel the carrots and discard the peels. Use your peeler to shave long ribbons from the carrot, turning the carrot as you go, until you have about 1 C of ribbons.
- Wash and dry the pepper, then cut into julienne.
- Place the shredded broccoli slaw mix, shredded cabbage, carrot ribbons, julienned peppers and scallions into a large bowl and toss with the dressing and sesame seeds. Fold in the cilantro leaves right before serving.