Korean-Inspired Cabbage Salad with Gochujang-Lime Vinaigrette

Finely shredded cabbage, carrot, and scallions meet a spicy, tangy gochujang-lime vinaigrette for a crunchy vegan side salad suited to grilled food.

25 min

4 side servings

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

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

Equipment

Chef's knife · Cutting board · Small bowl · Whisk · Large mixing bowl · Salad tongs

Keep the crunch

Prepare the dressing ahead, but toss it with the cabbage shortly before the meal so the leaves stay lively.

Pair with the grill

Serve the cool, sharp salad beside grilled tofu or vegetables to balance char and smoky flavors.

Shred and slice

01. Quarter and core the napa cabbage, then cut it into fine ribbons; for the green-cabbage alternative, massage the ribbons briefly with the measured salt so they soften.

02. Cut the peeled carrot into fine matchsticks and thinly slice the scallions, including their tender green tops.

Mix the vinaigrette

03. Whisk gochujang, lime juice, rice vinegar, sesame oil, soy sauce, maple syrup, ginger, and water until glossy and pourable.

04. Whisk in the kosher salt, then taste with a piece of cabbage; use a little more lime for brightness or water to soften the heat.

Toss and serve

05. Combine cabbage, carrot, and scallions in a large bowl, distributing the vegetables evenly before dressing.

06. Pour in the vinaigrette and toss until the vegetables have a thin sheen, scraping up any dressing at the bottom.

07. Rest 5 minutes and toss again so the seasoning settles into the cabbage without sacrificing its crunch.

08. Scatter toasted sesame seeds over the salad and serve promptly alongside grilled food.