This kimchi slaw is shredded napa cabbage, carrot, and red bell pepper tossed with chopped kimchi and a five-ingredient dressing built on gochujang, soy sauce, rice vinegar, sesame oil, and fresh ginger. It comes together in 20 minutes with no cooking. The honest reason to make it: it delivers real heat and tang without any of the prep work that longer Korean-inspired dishes require.
Before you start
The single technique that determines whether this slaw works is how you handle the kimchi. Drain it briefly before chopping โ kimchi carries a lot of liquid, and if you add it straight from the jar, the dressing turns watery and slides off the vegetables instead of clinging to them. A quick press between paper towels takes ten seconds. The second thing worth knowing: the gochujang needs to be whisked thoroughly into the rice vinegar before you add the soy sauce and sesame oil. Gochujang is thick and sticky; if you just pour everything in at once, youโll end up with a clumpy dressing that coats unevenly. Dissolve the paste in the vinegar first, then whisk in the rest.
Shopping notes
- Kimchi: Any store-bought napa cabbage kimchi works. Older, more fermented kimchi (the kind thatโs been open a few weeks) is tangier and more pungent โ it gives the slaw more backbone. Fresh kimchi is milder. Either is fine; just know what youโre buying.
- Gochujang: Sold in small tubs in the international aisle or any Asian grocery. Brands vary in heat level โ CJ Haechandle is widely available and mid-heat. Check the label if youโre sensitive to spice.
- Toasted sesame oil: The recipe calls for toasted (dark) sesame oil, not plain sesame oil. They are not interchangeable. Toasted sesame oil is deep amber and fragrant; plain sesame oil is pale and nearly flavorless in comparison.
- Napa cabbage: If you canโt find it, green cabbage works but is firmer and less sweet. Slice it as thin as you can.
Troubleshooting
- Slaw tastes flat or one-dimensional: The dressing is salty and spicy but needs acid to come alive. Taste the finished slaw and add a small splash more rice vinegar if it tastes dull. The kimchiโs own acidity varies by brand and age, so the balance shifts every time.
- Vegetables are releasing water and pooling at the bottom of the bowl: Salt draws moisture out of cabbage. If your kimchi was salty or you let the slaw sit dressed for more than 20 minutes, this happens. Pour off the liquid and toss again before serving. It doesnโt ruin the slaw.
- Dressing is too thick to coat the vegetables evenly: Add half a teaspoon of water at a time and whisk until it loosens. Gochujang thickens further when cold, so this is especially common if your ingredients came straight from the fridge.
- Heat level is too aggressive even after reducing gochujang: The kimchi itself contributes heat. If youโve already cut the gochujang and itโs still too spicy, rinse the kimchi briefly under cold water before chopping. Youโll lose some fermented flavor but gain control over the heat.
- Sesame seeds fall to the bottom instead of sticking: Add them right before serving, not when you first toss the slaw. A wet, dressed surface wonโt hold them.
Leftovers and meal prep
Dress it at the table โ a pre-dressed slaw goes limp fast, especially once the kimchiโs moisture starts working on the cabbage. If youโre prepping ahead, keep the cut vegetables and the dressing in separate containers in the fridge; both hold well for up to two days. Once dressed, the slaw is best within an hour. Leftovers from the next day are still edible โ the flavor actually deepens โ but the texture softens considerably, so repurpose them as a topping for rice or tucked into a wrap rather than serving them as a standalone slaw. Store dressed leftovers in an airtight container and pour off any pooled liquid before using.
Spicy Kimchi Slaw
Ingredients
Main Ingredients
- 2 cups cabbage finely shredded, preferably napa cabbage
- 1 cup kimchi chopped
- 1 medium carrot julienned
- 1 cup red bell pepper thinly sliced
- 2 tablespoons scallions finely chopped
- 1 tablespoon sesame seeds toasted
Dressing Ingredients
- 2 tablespoons soy sauce low sodium
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang paste Korean chili paste
- 1 teaspoon sesame oil toasted
- 0.5 teaspoon ginger freshly grated
Instructions
- In a large bowl, combine the finely shredded cabbage, chopped kimchi, julienned carrot, thinly sliced red bell pepper, and finely chopped scallions.
- In a separate small bowl, whisk together the soy sauce, rice vinegar, gochujang paste, toasted sesame oil, and freshly grated ginger to create the dressing.
- Pour the dressing over the vegetable mixture and toss thoroughly to combine, ensuring all ingredients are well coated.
- Sprinkle the slaw with toasted sesame seeds for an added nutty crunch.
Notes
Nutrition
Common questions
Can I make this slaw without kimchi?
You can, but it becomes a different dish. Kimchi provides fermented tang and depth that the dressing alone doesnโt replicate. If you skip it, add an extra teaspoon of rice vinegar and a pinch of fish sauce or a small amount of miso to approximate some of that savory complexity.
How spicy is this, really?
With the full tablespoon of gochujang and a cup of mature kimchi, itโs genuinely spicy โ noticeable heat that builds. If youโre spice-cautious, start with half a tablespoon of gochujang and taste the dressing before adding it to the vegetables.
Can I use bagged coleslaw mix instead of shredding my own cabbage?
Yes. A standard coleslaw mix works fine and saves prep time. Skip any mix that includes a dressing packet, and note that pre-shredded cabbage tends to be cut thicker, so the texture will be slightly more substantial than finely shredded napa cabbage.
Is this slaw vegan?
It depends on the kimchi. Traditional kimchi is often made with fish sauce or salted shrimp, which makes it not vegan. Look for a label that specifically says vegan kimchi โ several brands make one โ and the rest of the ingredients in this recipe are plant-based.