A quick-pickled version of the traditional Korean dish that boasts layers of flavor and just enough heat, giving cabbage, red bell pepper and carrots a tasty makeover. Serve this spicy slaw as a side dish or as a topping for burgers and sandwiches.
Mix vinegar, soy sauce, sugar, pepper paste, sesame oil and garlic powder in small bowl until well blended.
Mix cabbage, bell pepper, carrots and green onions in large bowl. Add dressing; toss to coat well. Cover.
Refrigerate 2 hours or until ready to serve, tossing occasionally. Sprinkle with sesame seed before serving.
• Korean pepper paste or Gochujang is a fermented chile and bean paste. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.
Storage Tip: Store quick-pickled slaw in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 24 hours.