Hot & Sweet Gochujang Coleslaw

A fusion-inspired take on the classic coleslaw, combining the crunchy freshness of traditional coleslaw with the bold dynamic flavours of Korean cuisine. This fusion not only results in a delicious dish but also reflects the global influence and creativity in contemporary cooking.

Featured Product:

Chicken and Kimchi Mandu

INGREDIENTS

200 g crunchy coleslaw mix (shredded white/red cabbage and grated carrots)
2 tbsp lime juice or rice vinegar
½ tbsp sesame oil
2 tbsp water
½ tbsp gochujang (Korean red pepper paste)
1 tbsp honey
2 tbsp mayonnaise (preferably Kewpie’s)
1 clove of garlic, chopped
Pinch of salt
Handful of roughly chopped coriander

method

Step 1: In a large mixing bowl add the chopped garlic, gochujang, honey, mayonnaise, water, and lime juice (or vinegar) and mix.

Step 2: Whisk in the sesame oil gradually so the ingredients emulsify.

Step 3: Add the coleslaw mix and stir well.

Step 4: Add salt to taste, and garnish with chopped coriander.

Step 5: Set in the fridge for 30 minutes before serving.

Or make your dipping sauce by mixing:

2 tbsp light soy sauce
1 tbsp rice vinegar (or balsamic vinegar)
1/2 tbsp chilli oil (optional, for an extra kick)

Serve with Chicken and kimchi Mandu (steamed as per the cooking instructions). Enjoy!

“I bought two packs of the Siu Mai dumplings. I loved them. How often will they be restocked? Because I will definitely be buying them again.”

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