Ingredients:

  • 1 small head green cabbage, thinly shredded (about 6 cups) (approx. 500g)
  • 2 medium carrots, julienned (approx. 150g)
  • 4 scallions, thinly sliced (approx. 50g)
  • 1/4 cup chopped fresh cilantro (approx. 10g)
  • 1 tablespoon sesame seeds, toasted (optional) (approx. 8g)
  • 3 tablespoons rice vinegar (45ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon gochujang (Korean chili paste) (15ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 clove garlic, minced (approx. 3g)
  • 1 teaspoon grated fresh ginger (approx. 5g)
  • 1/2 teaspoon red pepper flakes (adjust to taste) (approx. 1g)

Instructions:

  1. Shred the cabbage, julienne the carrots, and slice the scallions. Chop the cilantro.
  2. Toast the sesame seeds in a dry skillet over medium heat until fragrant and lightly golden. Watch them carefully; they burn easily!
  3. In a small bowl, whisk together the rice vinegar, soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes until well combined.
  4. In the large mixing bowl, combine the shredded cabbage, julienned carrots, sliced scallions, and chopped cilantro.
  5. Pour the dressing over the salad and toss well to coat evenly.
  6. Sprinkle with toasted sesame seeds before serving.
  7. For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.