Spicy Korean Coleslaw

Chef Logan Sandoval brings the flavors of Hawaii home with Crispy Pork Belly with Drunken Soju BBQ Sauce, Pickled Onions, Spicy Korean Coleslaw, a Hawaii-Style Macaroni Salad, and finishes it all off with a sweet Citrus Buttermilk Cake.


  • ½ large green cabbage sliced
  • ½ large purple cabbage sliced
  • ½ carrot optional
  • 3 stalks scallion
  • 3 cloves garlic minced
  • 2 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 2 tablespoon Korean red pepper powder
  • ½ tablespoon sesame oil
  • Salt to taste
  • Pepper to taste


  1. Prep vegetables by chopping cabbage and julienning carrots (if using). Mince garlic and chop scallions. Place in a bowl. Add soy sauce, rice vinegar, sugar, sesame oil, Korean red pepper powder, and toss. Finally, add salt and pepper to taste. Taste and adjust according to your preferences

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