Our Spicy Korean Cabbage Salad offers a delightful fusion of bold flavors and crunchy textures. It only takes a few minutes to put this together, so I call it my “no plan” salad.
This simple side dish can be paired with just about any main dish, though it goes best with Asian dishes, like this Korean fried chicken.
Why You’ll Love It
- Bursting with bold flavors: Spicy Korean Cabbage is a harmonious blend of spicy, tangy, and umami flavors, creating a taste sensation that is both invigorating and addictive.
- Versatile culinary companion: Whether enjoyed as a standalone side dish, a topping for rice bowls, or a flavorful addition to various recipes, Spicy Korean Cabbage adds a dynamic element to any meal.
- Simple and healthy: Beyond its delicious taste, this simple dish is healthy, light, and low in calories, so you can indulge without guilt.
Spicy Korean Cabbage Salad
Ingredients
- 2 cups (140 g) cabbage red and green
- 1 clove garlic minced
- 1 green onion chopped
- 1/4 cup (40 g) white onion diced
- 2 tablespoons (30 ml) soy sauce
- 1 1/2 tablespoons (22 ml) fish sauce
- 1 tablespoons (15 ml) white vinegar
- 1 tablespoons (8 g) red pepper flakes
- 1 tablespoons (15 ml) sesame oil
- 1/2 tablespoon (4 g) sesame seeds
Instructions
- Chop the cabbage into slices, then dice into smaller pieces. Place in a large bowl.
- In a small bowl, combine garlic, onions, soy sauce, fish sauce, vinegar, hot pepper flakes, and sesame oil. Add Chili Crunch, if desired.
- Pour dressing over cabbage and stir to combine. Sprinkle with sesame seeds before serving.
Notes
- Use red and/or green cabbage – whatever you like.
- It’s best to dress the salad right before serving so it doesn’t get too wilted or watery.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
If you are goint to call it “Korean”I would suggest you use napa cabbage. It is usually the only type of cabbage Koreans use.
Thanks for the tip. The nice thing is that it works well with regular cabbage if you can’t find napa cabbage.