There’s something incredibly satisfying about a cold, crunchy slaw that’s bursting with bold flavors. This spicy kimchi-style vegan cabbage slaw delivers exactly that—without the long fermentation process of traditional kimchi. It’s tangy, spicy, and deeply umami with just the right hit of acidity and sweetness. Perfect for spooning over rice, stuffing into tacos, piling on veggie burgers, or just enjoying straight out of the bowl. This isn’t just another slaw—it’s a flavor-packed staple you’ll keep coming back to. If you’ve ever wondered what to do with cabbage in a way that’s fresh, healthy, and exciting, this is it.
Spicy Kimchi-Style Vegan Cabbage Slaw
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Condiment, Side Dish
Cuisine Korean
Large Mixing Bowl For tossing the cabbage with salt and combining the slaw
Colander To drain the salted cabbage
Grater or food processor For shredding the cabbage and carrots; a mandoline slicer also works well
Small Whisk or Fork For mixing the dressing ingredients
Cutting board and sharp knife Essential for prepping your veggies
Salad tongs or clean hands To toss everything together thoroughly
For the slaw
- 1 small head green cabbage about 1.5 lbs, shredded finely
- 1 medium carrot julienned or grated
- 3 green onions thinly sliced (use both white and green parts)
- 1 tablespoon kosher salt for wilting the cabbage
- 1 tablespoon sesame seeds optional, for garnish
For the kimchi-style dressing
- 2 tablespoons gochujang Korean red chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- Juice of half a lime
Prep the cabbage
Shred your cabbage finely using a sharp knife or grater. Place it in a large mixing bowl and toss with 1 tablespoon of kosher salt. Let it sit for about 10 minutes. This process draws out excess moisture and softens the cabbage just enough to mimic a lightly fermented texture.
Drain and rinse
After the cabbage has wilted slightly, transfer it to a colander. Rinse thoroughly under cold water to remove the excess salt, then squeeze gently to remove any remaining moisture. Pat dry with a clean towel or paper towels and return to a clean bowl.
Add the veggies
Add the julienned carrot and green onions to the bowl with the cabbage. Toss everything gently to combine.
Make the kimchi-style dressing
In a small bowl, whisk together gochujang, rice vinegar, soy sauce or tamari, maple syrup, sesame oil, ginger, garlic, and lime juice until smooth.
Toss and taste
Pour the dressing over the cabbage mixture. Use salad tongs or your hands (wear gloves if you're sensitive to spice) to massage the dressing into the vegetables. This helps them absorb the flavor and gives the slaw its signature punch.
Garnish and chill (optional)
Sprinkle with sesame seeds before serving. For even better flavor, cover and chill for 30 minutes to an hour to let everything meld.
Pairings
This spicy vegan slaw is incredibly versatile. Here are some tasty vegetarian recipes it complements perfectly:
- Stuffed into tacos – Try this slaw in crispy tofu or mushroom tacos for a spicy, tangy counterpoint.
- Topped on rice bowls – Pair it with brown rice, crispy chickpeas, and avocado for a balanced vegan meal.
- Side to vegan cabbage rolls – Its acidity and heat contrast beautifully with the warm, savory filling of traditional vegetarian cabbage rolls.
- Inside sandwiches or wraps – Add it to a tempeh or seitan sandwich for extra crunch.
- Alongside roasted cabbage steaks – Double down on cabbage by pairing this cold slaw with hot, caramelized roasted cabbage steaks for a textural dream.
FAQs
1. What kind of cabbage works best for this slaw?
Green cabbage is your best bet—it has the right crunch and flavor to stand up to the bold kimchi-style dressing. You can also use Napa cabbage for a more authentic Korean vibe, but it’s slightly more delicate.
2. Can I make this slaw ahead of time?
Absolutely. In fact, the flavor gets even better after it sits. Just keep it refrigerated and eat within 3 days for the best texture. It’s one of those raw cabbage recipes that actually improves overnight.
3. Is this the same as real kimchi?
Not quite—real kimchi is fermented over days or even weeks. This is a quick, fresh take that mimics the same spicy, sour flavor profile without the wait.
4. Can I use this as a topping for other cabbage recipes?
Yes! Use it on top of cabbage steaks, vegan cabbage soup, or even tossed into roasted vegetables. It’s a great way to elevate easy cabbage recipes and add depth to simple dishes.
5. Is this recipe adaptable to other diets?
It’s already vegan and gluten-free if you use tamari. You can reduce the maple syrup if you’re cutting sugar, and adjust the spice level to taste. It's a great go-to if you're exploring vegan soup recipes, asian cabbage recipes, or just want more cabbage recipes healthy and flavorful.
