Korean Salad Recipe With Apples, Cabbage and Turnips

Gochujang cabbage, coriander and apple salad

  • serves 4 as a side
  • Easy

Korean chilli paste, ginger and lime make a punchy dressing for this refreshing vegetable salad, brightened up with plenty of fresh mint and coriander



  • red cabbage 350g chunk, cored and finely shredded
  • red onion ½, thinly sliced
  • Braeburn apples 2, cored and cut into matchsticks
  • turnip 200g, cut into matchsticks
  • coriander a large bunch
  • mint a small bunch
  • roasted peanuts 75g, roughly chopped


  • gochujang 3 tbsp
  • ginger finely grated to make 1 tsp
  • limes 2, juiced
  • fish sauce 2 tsp
  • soft light brown sugar 1 tbsp
  • toasted sesame oil 2 tsp


  • Step 1

    Whisk together the dressing ingredients in a bowl then taste and add seasoning if needed.

  • Step 2

    Toss together the red cabbage, onion, apples and turnip in a big bowl. Pour over the dressing and toss again to coat thoroughly.

  • Step 3

    When you’re ready to serve, roughly tear the coriander and mint leaves from their stalks and add to the salad with the peanuts. Toss everything together once more and pile onto plates. It’s delicious with rice noodles or crispy chicken.

For more ways to use Gochujang, click here...

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Nutritional Information

  • Kcals 256
  • Fat 11.9g
  • Saturates 2g
  • Carbs 25g
  • Sugars 19g
  • Fibre 7.2g
  • Protein 8.7g
  • Salt 1.6g