Gochujang Coleslaw Recipe

Ingredients

• Small red cabbage (or Napa Cabbage)
• 2 tbsp Gochujang
• 2 tbsp Japanese mayo (Kewpie)
• 2 tbsp Ponzu
• 3 tbsp canola oil
• 1 tbsp low salt soy sauce
• 1 tbsp mustard
• 1 tbsp fresh ginger
• Salt
• Pepper

Instructions

Vinaigrette

1. In a small bowl, mix the mayo and mustard.
2. Add the soy sauce, the ponzu, the gochujang and the ginger. Mix until emulsified.
3. Slowly add in the canola oil while mixing. Mix until emulsified.

Assembly

1. Chop an entire small cabbage into coleslaw size bits. Place in a large bowl.
2. Add the vinaigrette along with a generous quantity of freshly ground pepper and a pinch of salt.
3. Mix well and cover.
4. Place in the fridge for the vinaigrette and the cabbage to "get to know each other" for a minimum of 1h.
5. Enjoy!

Recipe Notes

You can normally find Gochujang and Kewpie mayo at your local asian grocery store or on Amazon. This recipe uses the gochujang with a standard level of spice, you can buy the extra spicy one or add more of the standard one if you want a bigger kick. If the Kewpie mayo is too hard to find or outrageously expensive on amazon, you can use normal mayo but add a little splash of vinegar to the vinaigrette.

Recipe by

Olivia Daoust