Spicy Korean Coleslaw

6-8
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"This salad is a perfect match for a Korean BBQ. If making this salad ahead of time, keep the shredded vegetables and the sauce in separate containers. Only combine them about 15 minutes prior to serving to enjoy a crispier salad."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (232.9 g)
  • Calories 239.6
  • Total Fat - 9.9 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 92.5 mg
  • Sodium - 1750.6 mg
  • Total Carbohydrate - 9.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.8 g
  • Protein - 29.1 g
  • Calcium - 65.1 mg
  • Iron - 3.1 mg
  • Vitamin C - 38.7 mg
  • Thiamin - 0.1 mg

Step 1

Thinly slice the cabbage. Place it into a large mixing bowl. Sprinkle some salt and gently mix the cabbage to wilt it lightly.

Step 2

Add the carrots and the sauce. Mix them well. Garnish with green onion and perilla leaves.

Step 3

Serve.

Step 4

Best to consume within 24 hours of making it.

Tips & Variations


No special items needed.

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