Korean Slaw

The dressing for this Korean Slaw needs to be made a little bit in advance. That way, the ginger will really infuse. Make your slaw just before you are ready to serve it to ensure that it is still nice and crispy.

Korean Slaw
Korean Slaw
Head straight on to the Recipe For ♥ Korean Slaw ♥

Years ago I ended up with an infinity table. My friend Cindy had bought two by mistake and so I purchased one from her. I used it a lot for my photography until it got damaged. I made a deal with Dave’s then engineer that he could use it for a project as long as he fixed it. As far as I was aware, he was taking photographs for Dave’s website. It turns out that the pictures were for his own site, claiming the work he had done for Dave was work his own business had done. But that is another story. When he resigned from his job he left without my table being fixed. And it was in worse condition than when he had started using it. I decided to try a new way of taking my photographs and used two hardboard canvasses.

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Over time they got grubby and at first I repainted them. I sprayed them once and eventually gave up and used white board to cover them. Then last week I spilt something on one of the boards. I ended up buying large sheets of white paper and decided to experiment. Basically, I created my own infinity table with a sheet of paper and I am so pleased with the results. I am not sure why I didn’t think of this in the first place. For the past five years I have spent a small fortune on the canvass boards and feel a little silly that I could achieve the same result for a fraction of the cost.

Korean Slaw

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5 from 1 vote

Korean Slaw

This is a super crunchy salad that works perectly with chicken and beef
Recipe Category: Salad, Salad Dressing
Makes enough for: 4 people


For the dressing

  • 15 mls sesame seed oil
  • 30 mls apple cider vinegar
  • 15 mls soy sauce
  • 5 mls grated root ginger
  • 1 clove garlic, peeled and grated

For the slaw

  • 1 baby red cabbage, cut in half and thinly sliced
  • 1 baby green cabbage, cut in half and thinly sliced
  • 2 medium carrots, peeled and julienned
  • 15 mls sesame seeds, lightly toasted


For the dressing

  • Place the oil, vinegar, soy sauce, ginger and garlic into a small mixing bowl
  • Whisk to combine and set aside

For the slaw

  • Place the cabbage and carrots into a salad bowl and toss to combine
  • Just before serving pour the dressing onto the vegetables and toss to combine
  • Sprinkle the sesame seeds over the top and serve straight away
Inspiration published on Lavender and Lime November 1:

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11 thoughts on “Korean Slaw

  1. Okay. I have no idea what an infinity table is. But I’ll google. The salad is fabulous, and I can definitely see making the dressing in advance. Yum.

  2. Your salad would sit well at our table, it sounds crunchy and full of zing.
    Tandy, I’m old school I guess as I’ve been using rolled paper for back drops for years and didn’t even know they had such fan-dangled fancy background equipment as an infinity table.

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