Quick & Easy Kimchi Coleslaw: Korean Slaw (김치코울슬로)

A spicy twist on traditional coleslaw, this tangy spicy kimchi coleslaw is bursting with flavor! Made with fresh veggies and a creamy dressing, this Korean-inspired slaw is the perfect side dish for any meal!

If you’re looking to add a delicious twist to your next barbecue or Korean meals, this kimchi coleslaw is the answer. With its tangy, spicy kick and the fermented flavors of kimchi, this Korean coleslaw is a refreshing, crunchy side dish that complements any main.

I love pairing this recipe with Gilgeori Toast, Kimchi Burger or pork sandwiches. Made with fermented cabbage kimchi, it’s like regular coleslaw but much tastier! It’s the perfect combination of crunchy vegetables and punchy flavors.

This Korean coleslaw recipe is super easy to make. You only need fresh veggies, cabbage kimchi, and a few pantry staples. Plus, the Korean slaw dressing is creamy, tangy, and full of umami goodness. It's a unique side for any Korean recipes, like this super comforting Kimchi Fries recipe!

Big fan of Korean recipes? Check out this 15 minute Kimchi Pasta, the extra creamy Rose Tteokbokki or the viral Korean Corn Dogs!

Ingredient round-up

For the slaw

• Kimchi: We will need cabbage kimchi, drained well. Feel free to use store-bought kimchi, but I strongly recommend making Homemade Cabbage Kimchi.
• Green cabbage & Red cabbage: Freshly julienned green cabbage and purple cabbage make for the perfect base. They’re super crunchy and go well together.
• Carrots & Green Onions: Small pieces of julienned carrots and thinly sliced spring onions (or scallions) give a crisp crunch.
• Asian chives: Optional, but highly recommended. They can be found in any East Asian market.

For the dressing

• Mayonnaise: Use Kewpie mayo for a more authentic taste, but regular mayo works great too.
• Kimchi juice: Adds a tangy, spicy punch to the dressing. Just drain the kimchi juice from your kimchi.
• Dijon mustard & honey: A touch of Dijon mustard adds sharpness, and honey or maple syrup balances the spice with a bit of sweetness.

Substitutes & Variations

• Toasted sesame seeds: They add a lovely nutty flavor. You can also use a little toasted sesame oil.
• Sweetness: Add in some julienned apples for extra sweetness.
• Tanginess: A little apple cider vinegar or rice vinegar makes the kimchi flavor pop even more.
• Crunch: Toss in some daikon radish or red onion for an extra layer of crunch.
• Herbs & Spices: Try garnishing with cilantro or spring onions for an extra pop of flavor. Add in some Korean red pepper powder (gochugaru) for extra flavor and spiciness.

How to make Korean Coleslaw at home

1. Drain the kimchi well and save the kimchi juice for later. Thinly slice the kimchi into strips. Julienne the green cabbage, red cabbage, carrots, and scallions. If you’re using apples, julienne them as well.
2. In a large mixing bowl, combine all the vegetables and kimchi. Set aside.
3. In a small bowl, mix all the dressing ingredients, then pour over the slaw mix in the large bowl.
4. Use a food-safe glove or a large wooden spoon to toss the slaw until evenly coated in the dressing. Garnish with sesame seeds, scallions, or cilantro.

Expert Tips & Tricks

• Drain the Kimchi: Squeeze out excess juice from your cabbage kimchi to prevent the slaw from becoming soggy. Save that flavorful kimchi juice for the dressing!
• Add dressing before serving: Once the dressing is added, the Korean coleslaw starts to soften. Only mix in the dressing right before serving for a crunchy slaw!
• Use a mandoline: Using a vegetable chopper or mandoline slicer makes the preparation so much faster.
• Storage: Store any leftover kimchi coleslaw in an airtight container in the fridge for up to 2 days. The flavors intensify over time, making it even more delicious!