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Korean-Inspired Cabbage Salad with Gochujang-Lime Vinaigrette

A mayonnaise-free, vegan cabbage salad pairs crisp vegetables with a spicy, tangy gochujang and lime dressing that stands up to grilled food.

Shredded cabbage, carrot, and scallions are lightly coated in red gochujang-lime dressing and topped with sesame seeds.

This salad keeps its appeal in the contrast between finely cut, cool cabbage and a dressing that is bright with lime, gently sweet, and warmly spicy. Sesame oil and seeds give the finish a rounded, nutty note without making the salad heavy.

Cut for an even bite

Thin cabbage ribbons make the salad easy to eat and give the vinaigrette more surface to cling to. Matchstick carrot and thin scallion slices keep the supporting vegetables crisp while distributing their flavor through each forkful.

Balance heat with brightness

Gochujang supplies fermented chile depth, while lime and rice vinegar keep the dressing lively. Maple syrup rounds the sharp edges, and a small amount of water loosens the paste so it coats rather than clumps.

Salad tongs toss shredded cabbage, carrot, and scallions with a thin coating of red dressing in a mixing bowl. — The shredded vegetables are tossed until a thin sheen of gochujang-lime dressing reaches every ribbon.

Whisk until pourable

Gochujang can hold dense streaks unless it is worked against the bowl with the whisk. The dressing is ready when it flows smoothly and tastes tangy, lightly savory, and pleasantly spicy beside a piece of cabbage.

Serve while crisp

A short rest gives the seasoning time to settle into the cabbage, but a long dressed hold softens the leaves. Add the sesame seeds just before serving and bring the salad to the table beside grilled vegetables or tofu.

A close view shows glossy cabbage ribbons, carrot, scallion rings, and toasted sesame seeds. — Fine cabbage ribbons, carrot matchsticks, scallions, and sesame seeds show the salad's crisp finished texture.

Korean-Inspired Cabbage Salad with Gochujang-Lime Vinaigrette

4 side servings

25 minutes total

Ingredients

•
• 1 large carrot, peeled and cut into fine matchsticks
• 4 scallions, thinly sliced
• 2 tablespoons toasted sesame seeds
• 2 tablespoons gochujang (check the label for vegan ingredients)
• 2 tablespoons fresh lime juice
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons maple syrup
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons water
• 1/4 teaspoon kosher salt

Method

Shred the cabbage
Remove any tough outer leaves from the napa cabbage, quarter it, cut out the core, and slice the leaves into fine ribbons. If using the green-cabbage alternative, massage the shredded leaves with the measured salt for about 30 seconds to soften them.
Look for: The cabbage ribbons are thin enough to bend easily and sit comfortably on a fork.
Prepare the vegetables
Peel the carrot and cut it into fine matchsticks, then thinly slice the scallions, including their tender green tops. Keep the vegetables crisp and dry so the dressing clings instead of pooling.
Look for: The carrot pieces are narrow and the scallion rounds are even.
Whisk the vinaigrette
In a small bowl, whisk the gochujang, lime juice, rice vinegar, sesame oil, soy sauce, maple syrup, ginger, and water until smooth and pourable. Break up any thick gochujang streaks against the side of the bowl.
Look for: The dressing is glossy, evenly colored, and flows from the whisk in a steady ribbon.
Season the dressing
Whisk the kosher salt into the vinaigrette, then taste a small dab with a piece of cabbage. Adjust only by adding a little more lime juice for brightness or water to soften the heat if needed.
Look for: The dressing tastes tangy, lightly savory, and pleasantly spicy rather than salty or syrupy.
Combine the salad
Place the shredded cabbage, carrot matchsticks, and sliced scallions in a large bowl. Toss with your hands or tongs to distribute the vegetables evenly before adding the dressing.
Look for: The carrot and scallions are scattered throughout rather than sitting in a separate layer.
Dress and toss
Pour the gochujang-lime vinaigrette around the bowl and toss from the bottom until the cabbage, carrot, and scallions are lightly coated. Scrape in the dressing clinging to the bowl so no concentrated pockets remain.
Look for: The cabbage has a thin sheen of dressing while the bottom of the bowl remains mostly clear.
Let the flavors settle
Set the salad aside for 5 minutes, then toss once more so the lime and gochujang season the cabbage evenly. Do not leave it dressed for a long hold if you want the crispest texture.
Look for: The cabbage remains crisp but has softened just enough to bend without crunching harshly.
Finish with sesame
Scatter the toasted sesame seeds over the salad and serve it alongside grilled vegetables, tofu, or other grilled food while the cabbage is still crisp. Toss again at the table if the dressing has settled at the bottom.
Look for: The sesame seeds remain visible on top and each serving carries a little of the bright dressing.