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Spicy Korean Grain Slaw

Spicy Korean Grain Slaw

The key to this dish is the slicing of your vegetables, the finer the better! Eat with Cauliflower steaks or bean burger!


  • Serves 4

  • 30 minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Zingy Korean-Style Grains


  • 2 x pouches of Merchant Gourmet Korean Grains
  • 1/4 red cabbage
  • 2 carrots
  • 3 spring onions
  • 1 red pepper
  • 2 handfuls of bean sprouts
  • A sprinkle of toasted sesame seeds, (white, black or both)
  • A handful of coriander leaves

For the dressing

  • A thumb sized piece of ginger, peeled
  • 3 heaped tsp gochujang
  • 3 tsp soy sauce or tamari
  • 5 tsp sesame oil
  • 3 tsp rice vinegar
  • 2 heaped tsp white miso
  • 4 tsp water
  • A squeeze of honey or agave


  1. Shred the cabbage as finely as possible and grate the carrot using a mandolin or grater. Slice the spring onions finely and chop the red pepper into thin matchsticks. Add all the veg to a large mixing bowl along with the bean sprouts and the grains.
  2. Grate the ginger into a bowl (a microplane is best for this) then add the other dressing ingredients, whisking together with a fork. Pour this on to the grain mixture and toss everything together so it’s well coated. Season if necessary.
  3. Pile the slaw onto a serving plate and sprinkle with sesame seeds and coriander.

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