This spicy kale slaw makes up half of the base for the Korean Slaw & Rice Bowl, that is inspired by the menu at Takorean.
I’m a huge fan of all types of slaw, so when I saw one that was made from kale and included spicy Korean flavors I was all in to try it—and it didn’t disappoint. Spicy, crunchy, and refreshing all in one bite. This slaw is a winner, so I knew I had to try to make it on my own.
While the full recipe I use this slaw for is the slaw & rice bowl, it can definitely be used as a side dish. I can see this going great with Korean fried chicken, as a topping on a pulled chicken sandwich, or even serving as more of a salad.
If you want to add some extra texture and flavor to this slaw, feel free to top with toasted almond slices, sesame seeds, or fried garlic.
Spicy Kale Slaw
Ingredients
Slaw Mix
- 3 cups cut kale
- 1 1/2 cups shredded purple cabbage
- 1 1/2 cups matchstick carrots
- 1/2 cup scallions
Dressing
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/2 tsp sesame oil
- 1 tbsp mirin
- 3 tsp gochujang
- 2 tsp minced ginger
- 1 tsp garlic powder
Instructions
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Dice scallions (whites and greens).
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Make sure the kale is fully de-ribbed (remove any stems from the kale leaf). Most pre-cut bags have most of the stems removed, but there may be a few you have to remove. Chop kale into bite-sized pieces.
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Mix all slaw ingredients together – kale, carrots, cabbage, and scallions.
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Mix all dressing ingredients together in a separate bowl. Pour over slaw mix and toss.
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Refrigerate for at least an hour before serving.
