Spicy Korean Coleslaw

Prep Time
Cook Time
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


  • 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


Step 4

Best to consume within 24 hours of making it.

Tips & Variations

No special items needed.



So good! I used the grater blade instead of slicing, but it worked out just fine! I had no parilla leaves - and don't even know what they are - but I did have cilantro, so that's what I used! Served with Korean pancakes.

review by:
(27 Sep 2020)


Delish! This made a great side dish and we really enjoyed the flavor combo. I had seen the perilla leaves at the Asian store, but didn't know what they were. They remind me a little of shiso, and were a great addition to this coleslaw! Thanks for posting! Made for SWT 2019, The Traveling Tastebuds.

review by:
(18 Jul 2019)

Mia in Germany

Huge coleslaw fan here, and the Korean marinade was wonderful! I had no perilla leaves so used some mint leaves, and I used less heat, but otherwise didn't change a thing. Thanks for sharing! Made for SWT 2019 / Korea for the Traveling Tastebuds

review by:
(8 Jul 2019)


An interesting variation on coleslaw which we enjoyed. We did skip the perilla leaves and the chili flakes but otherwise made as directed. Thanks for sharing!

review by:
(6 Jul 2019)


Tasty but too much heat. I couldn't find Korean red pepper flakes. Maybe American are hotter. I put it on my burger and that was great.

review by:
(4 Jul 2019)


This was a hit in our house! The heat level was great and it was a nice counterbalance to a hot appy. I also used shredded yellow beets and a bit of kale. Prepared as directed and will make again! Made for CQ19. Thanks lazyme!

review by:
(3 Jul 2019)