Quick Korean Spicy Slaw Recipes
QUICK AND EASY SPICY KOREAN COLESLAW
Steps:
- Gather the ingredients.
- Combine the cabbage, carrot, onion, and scallions in a large bowl.
- Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.
- Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.
Nutrition Facts : Calories 133 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, Sodium 414 mg, Sugar 14 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
KOREAN SLAW WITH SPICY ROASTED SNAPPER
Our fresh and spicy homemade kimchi-style slaw is lower in sodium than its jarred cousin, and the flavorful fish is baked, not fried. It's a tango of tastes dancing in your mouth!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 425°F.
- In large bowl, beat sugar, lime juice, fish sauce, oil, gingerroot, chili garlic sauce and garlic with whisk. Add cabbage, radish and scallions; toss to combine. Set aside.
- Line cookie sheet with cooking parchment paper or foil. Place fillets on cookie sheet. Brush gochujang evenly over tops of fillets. Spoon 2 tablespoons bread crumbs on each fillet. Spread evenly over fish, pressing into sauce. Spray tops with cooking spray.
- Bake 13 to 15 minutes or until crust is brown and fish flakes easily with fork.
- Divide slaw among 4 serving plates; place fillet next to slaw on each. Drizzle with additional gochujang if desired. Serve immediately.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 6 g, TransFat 0 g
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