Korean Style Spicy Slaw

Courtesy of Joanne Choi, WeekofMenus

My 40th birthday cooking fest will involve some sort of marinated meats, grilled and lots of yummy different sides.  That is my style of cooking so I’m pretty sure it would carry over on this day as well.  To go with yummy marinated meats I like to have lots of crisp refreshing salads.  This is the result.  A spicy slaw, that looks sort of like kimchee, is spicy like kimchee, but really is a slaw.  I loved the texture, and I especially liked it with the black pork belly that I had with my dinner tonight.

Serves 4-6

1/2 a head of cabbage, thinly shredded
2 mini cucumbers (Persian), julienne
1/2 onion, (red or white) thinly sliced
1/4 cup chopped green onions
2 tablespoons cilantro, finely chopped (optional)

Dressing
3 tablespoons Vietnamese fish sauce
2 tablespoons vinegar
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon sesame seed
1 tablespoon crushed garlic
2 tablespoons Korean red pepper flakes (gochugahloo-고추가루 )

Mix all the ingredients of the dressing together.  It gets really thick so do not be shocked. (I like to use an old jar to mix the ingredients for the dressing.)  Place the vegetables in a large bowl.  Pour the dressing over the vegetables and carefully mix them together.  Serve.