Here’s a slaw that’s big on crunch and salty-sweet flavour.
I’ve used tart-sweet, spicy granny Smith apple but you can replace it with Korean radish for a more traditional version.
This slaw is a terrific side dish all its own but it’s just as tasty as a condiment for grilled burgers and sausage or to spike a pannini or taco, or to serve with fish and chips.
Let your creative whimsy show you the way!
Korean Slaw (serves 8)
8 cups thinly sliced red cabbage leaves
1 small carrot, julienned
1 small cored granny Smith apple, julienned
2 green onions, thinly sliced on the diagonal
½ cup slivered red onion
• In a large bowl, toss together all ingredients. Set aside.
2 tablespoons Korean red pepper powder/flakes (a.k.a. gochugaru)
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon granulated sugar
1 tablespoon brown rice vinegar
1 tablespoon toasted sesame oil
2 tablespoon slivered cilantro leaves
1 tablespoon toasted sesame seeds
• Whisk together red pepper powder, soy and fish sauces, sugar, vinegar and sesame oil until well combined, pour over reserved slaw mixture and toss to coat, then spoon slaw onto serving platter, garnish with cilantro and sesame seeds and serve.