Ingredients:

  • 1 small head green cabbage, thinly shredded (about 6 cups / 500g)
  • 2 medium carrots, julienned or grated (about 1 cup / 100g)
  • 1 red bell pepper, thinly sliced (about 1 cup / 120g)
  • 2 green onions, thinly sliced (about 1/2 cup / 50g)
  • 1/4 cup chopped fresh cilantro (about 15g)
  • 1/2 cup mayonnaise (120ml)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon gochujang (Korean chili paste) - adjust to taste (15ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 1 teaspoon grated fresh ginger (about 5g)
  • 1 clove garlic, minced (about 3g)
  • 1/4 teaspoon black pepper (about 1g)
  • 1/4 teaspoon salt (about 1g), or to taste

Instructions:

  1. Shred the cabbage, julienne or grate the carrots, thinly slice the red bell pepper, and slice the green onions. Chop the cilantro.
  2. In a large mixing bowl, combine all the shredded and chopped vegetables.
  3. In a separate bowl, whisk together the mayonnaise, rice vinegar, soy sauce, gochujang, sesame oil, honey/maple syrup, ginger, garlic, salt, and pepper until smooth.
  4. Pour the dressing over the vegetables in the large bowl.
  5. Gently toss the coleslaw to ensure all the vegetables are evenly coated with the dressing.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably longer, to allow the flavours to meld.
  7. Before serving, taste the coleslaw and adjust the seasoning as needed, adding more salt, pepper, or gochujang to your liking. This is a great cold side dishes for bbq