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Cabbage and Chicken Salad with Gochujang and Sesame

Cabbage and Chicken Salad with Gochujang and Sesame

Core ingredients in the Korean kitchen inject loads of flavor into simple cabbage and chicken salad.

By Rose HattabaughNovember 14, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

Gochujang, ginger, scallions and sesame—core ingredients in the Korean kitchen—inject loads of flavor to a simple cabbage and shredded chicken salad. Gochujang, one of our pantry go-tos, is a fermented chili paste that packs spiciness, subtle sweetness, lots of umami and rich color in a single spoonful. Look for it in the international aisle of the supermarket or in Asian grocery stores. For convenience, use the meat from a rotisserie chicken; an average-size bird yields about 3 cups, the amount needed for this recipe.

Ingredients
  • 3

    tablespoons gochujang

  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    tablespoon white sugar

  • 1

    tablespoon finely grated fresh ginger

  • 2

    teaspoons toasted sesame oil, plus more to serve

  • ¼

    cup unseasoned rice vinegar OR cider vinegar

  • Kosher salt and ground black pepper

  • 1

    pound green cabbage, cored and thinly sliced (about 4 cups)

  • 3

    cups shredded cooked chicken

  • 1

    bunch scallions, thinly sliced on the diagonal OR 1 large grated carrot OR both

  • Optional garnish: Toasted sesame seeds OR toasted walnuts (or pine nuts)

Step 1

In a large bowl, whisk together the gochujang, neutral oil, sugar, ginger, sesame oil, vinegar, ¼ teaspoon salt and ½ teaspoon pepper. Add the cabbage, chicken and half of the scallions; toss. Taste and season with salt and pepper.

Step 2

Transfer to a serving dish, drizzle with additional sesame oil and sprinkle with the remaining scallions.

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