I had half a leftover cabbage and jalapeno and some roasted sesame seeds. It's amazing to me how much cabbage is in a cabbage. I keep cutting it down and seemingly to be an endless amount. I designed this recipe to compliment Gochujang Mac and Cheese, which can be heavy without some acid and freshness from vegetables, but it can be served alongside any meal where there is a lot of fattiness from another dish.
The recipe calls for vinegar. I was originally going to use rice vinegar, but there was none in the cupboard so I used red wine vinegar.
RECIPE
Sweet and Spicy Slaw
Ingredients
¼ green cabbage
¼ red cabbage
Carrot
Jalapeno
1 tablespoon Gochujang
1 tablespoon honey
1 or 2 tablespoons soy sauce
Vinegar
Lemon Juice
Olive oil
Roasted sesame seeds
Instructions (dressing)
Combine honey, Gochujang, and splash of oil
Stir
Thin with soy sauce
Stir
Mix in equal parts of lemon juice and vinegar to thin
Instructions (slaw)
Slice the cabbage in fine pieces
Shred the carrot
Thinly slice jalapeno
Combine in a bowl
Combine in a bowl with dressing
Toss in sesame seeds before serving (optional)