This kimchi slaw takes about 15 minutes to put together and uses a short list of ingredients you can find at most grocery stores. The dressing does something regular coleslaw dressing doesn’t — it’s tangy, a little spicy, and has real depth from the kimchi juice and gochujang. If you’ve been curious about cooking with kimchi but haven’t known where to start, this is a low-stakes, high-payoff place to begin.
The technique that matters
The only real technique here is how you cut the vegetables. Thin, uniform slices matter — not for looks, but because thick chunks of cabbage or carrot won’t absorb the dressing the same way and the slaw ends up uneven to eat. For the napa cabbage, stack a few leaves and cut across them in narrow strips. For the carrot, a box grater works fine if you don’t want to julienne by hand. The dressing comes together with a whisk in under two minutes, so don’t overthink it — just make sure the gochujang is fully dissolved into the mayo before you pour it over the vegetables, otherwise you get pockets of heat instead of even flavor throughout.
Common problems and fixes
- Slaw turns watery after sitting: Napa cabbage releases moisture once it’s dressed. If you’re not serving right away, keep the dressing separate and toss just before eating. Alternatively, lightly salt the shredded cabbage, let it sit for 10 minutes, then squeeze out the excess water before mixing.
- Dressing tastes flat: Kimchi brands vary a lot in saltiness and tang. Taste the dressing before adding it to the vegetables — if it needs brightness, add a small extra splash of rice vinegar. If it tastes thin, a tiny pinch of salt usually fixes it.
- Can’t find kimchi juice separately: You don’t need to buy it separately. When you chop your kimchi, press the pieces firmly against the side of the bowl or cutting board — that liquid is your kimchi juice. Two tablespoons comes out easily from a half-cup portion.
- Slaw is too spicy to serve to kids: Cut the gochujang to half a teaspoon and skip any extra chili. The kimchi itself brings mild heat, so the slaw will still have flavor without being sharp. Skip the garnish — not worth the extra dish — and just serve it plain alongside something cooling like rice.
- Sesame oil flavor is overwhelming: A little goes a long way. If your sesame oil is very strong, use half a teaspoon instead of a full one. Toasted sesame oil is more intense than plain, so check your bottle before measuring.
Ingredient notes
- Kimchi: Buy it refrigerated, not shelf-stable. Refrigerated kimchi has better texture and more active flavor. Any brand works — the older and more fermented it is, the tangier your slaw will be.
- Gochujang: Sold in small tubs or squeeze bottles in the international aisle or at Asian grocery stores. It keeps in the fridge for months, so buying a full container is worth it. Brands vary in heat level — CJ Haechandle is a common, reliably mild option if you’re unsure.
- Napa cabbage: Softer and more delicate than green cabbage. Regular green cabbage can substitute, but the texture will be firmer and the slaw less tender. If you use green cabbage, slice it as thin as you can.
- Toasted sesame seeds: Pre-toasted bags are sold near the Asian ingredients. If you only have raw sesame seeds, toast them in a dry pan over medium heat for two to three minutes, stirring constantly, until they turn golden.
Spicy Kimchi Slaw
Equipment
- Mixing bowl
- Knife
- Cutting board
- Whisk
Ingredients
For the Slaw:
- 2 cups napa cabbage thinly shredded
- 1 cup carrot julienned
- ½ cup red bell pepper thinly sliced
- ½ cup green onions finely chopped
- ½ cup kimchi chopped
For the Dressing:
- 2 tbsp kimchi juice
- 2 tbsp mayonnaise
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp honey
- 1 tbsp toasted sesame seeds
Instructions
- In a large mixing bowl, combine the shredded napa cabbage, julienned carrot, sliced red bell pepper, chopped green onions, and kimchi.
- In a separate small bowl, whisk together the kimchi juice, mayonnaise, gochujang, rice vinegar, toasted sesame oil, and honey to form a smooth dressing.
- Pour the dressing over the vegetable mixture and toss well to coat evenly.
- Finish by sprinkling toasted sesame seeds over the slaw. Serve immediately or let it sit for 10 minutes to allow flavors to meld.
Notes
- For a vegan version, replace mayonnaise with vegan mayo and use maple syrup instead of honey.
- If you enjoy extra heat, consider adding more gochujang or a dash of chili flakes.
Nutrition
Common questions
Can I make this slaw ahead of time?
Yes, but keep the dressing separate until you’re ready to serve. The dressed slaw is best within an hour or two — after that the cabbage softens and the whole thing gets wet. If you prep the vegetables and dressing separately the night before, it comes together in two minutes when you need it.
Where do I find kimchi if my regular grocery store doesn’t carry it?
Most large supermarkets stock kimchi in the refrigerated section near tofu or specialty cheeses. Asian grocery stores will have the widest selection and usually the best prices. In a pinch, some stores carry shelf-stable kimchi in the international aisle, but refrigerated is better for this recipe.
How spicy is this? Can my family handle it?
At the amounts listed, it’s noticeable but not overwhelming for most adults. Kids or spice-sensitive eaters will find it too hot — reduce the gochujang to half a teaspoon and it becomes much milder while keeping the flavor.
What can I serve this with?
It works well alongside grilled chicken, pork, or fish, and it’s good piled onto burgers or tucked into tacos. It also holds up as a side next to simple steamed rice if you want to keep the meal easy.
Is there a substitute for gochujang if I can’t find it?
Sriracha is the most practical swap — use about the same amount but taste as you go since it’s thinner and can be sharper. The flavor won’t be identical since gochujang has a fermented depth that sriracha doesn’t, but the slaw will still work.
My kimchi smells very strong. Is that normal, and will the slaw taste too fermented?
Strong smell is normal — kimchi is a fermented food and the aroma is much more intense than the flavor once it’s mixed with other ingredients. In the finished slaw, the kimchi adds tang and a little funk, but the mayo and vegetables balance it out considerably.
More recipes to try
- Sizzling Street-Style Grilled Chicken Tacos
- Authentic Japanese Chicken Teriyaki
- Fresh Vegetable Spring Rolls
- Fiery Jamaican Jerk Chicken
