Coleslaw Recipe | Coleslaw with Fresh Enoki Mushrooms
Coleslaw completes good BBQ. I first had coleslaw when I lived in the southern state of Georgia. It’s crunchy creamy quality perfectly matches up with the lazy summer BBQ experience.
Over the years, I’ve developed various versions of coleslaw recipes in my kitchen. This is because cabbage is such an economical vegetable, packed with nutrition.
This 10-minute recipe reflects my Korean flair using fresh enoki mushrooms, sesame seeds, and gochugaru.
It’s refreshing, crunchy, slightly creamy, and nutty. Invest 10 minutes and experience all of those flavors. What a deal!
So try this coleslaw recipe and savor this beautiful summer.
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Prep:10 minutes Active:10 minutes
DISH PAIRING TIP: BULGOGI: KOREAN BEEF BBQ (불고기)
4 cups red cabbage, thinly sliced
2 Persian cucumbers, julienned100g/3.5oz
100g/3.5oz enoki mushroom, trim the bottoms off and pull them apart into individual stalks
2 TBSP yellow mustard
2 TBSP mayonnaise
1 TBSP apple cider vinegar
2 tsp sugar
1/2 tsp freshly ground black pepper
sea salt to taste (about three pinches)
1/4 tsp gochugaru (optional for a kick – adjust this amount to your preferred spice level (this amount will make mild hot))
1 Tbsp sesame seeds
- Combine the cabbage, cucumbers, and mushrooms into a large mixing bowl. Set aside.
- To make the dressing, combine all of the Sauce ingredients into a small mixing bowl. Bring them all together.
- Add the sauce mixture and sesame seeds into the bowl.
- Gently mix this all together until all of the vegetables are well coated with the sauce.
- Serve and enjoy.
Resources I mentioned in the video:
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