Diane’s Sweet & Spicy Japchae Slaw

Ingredients:

Slaw
• 1 package/340g sweet potato noodles (Dangmyeon)
• 1 head of napa cabbage, thinly sliced
• 1/2 head of red cabbage, thinly sliced
• 5 green onions, thinly sliced – reserve 1/4 cup for garnish
• 3 carrots, peeled and shredded
• 3 cups baby kale or spinach
• 2 orange or yellow peppers, thinly sliced
• 1/2 cup chopped cilantro
• 1/4 cup chopped parsley
Sauce
• 2 tablespoons soy sauce
• 1/4 cup rice wine vinegar
• 1 1/2 tablespoons sesame oil
• 1 tablespoon Gochujang – more or less depending on your heat preference
• 1 tablespoon sugar in the raw
• Juice of 1/2 lime
• 1 garlic clove, minced
• 1 heaping tablespoon grated ginger
• 3 tablespoons toasted sesame seeds – reserve 1 tablespoon for garnish

Step-by-Step Directions:

1. Cook the noodles in a large pot of boiling water until soft, 5-7 minutes. Drain and rinse thoroughly under cool water. Using tongs or your hands lift the noodles over a clean mixing bowl and cut them from the bottom up in sections with scissors letting the cut pieces fall into the bowl. For this dish I like them about 4-6 inches long but experiment with longer and shorter pieces.
2. Mix all ingredients for slaw together in large mixing bowl.
3. Whisk all ingredients for sauce together in a medium mixing bowl.
4. Add 1/3 of dressing to the slaw ingredients and toss well to combine.
5. Add more as needed. Refrigerate unused sauce. Works great as a marinade.
6. Garnish with reserved sesame seeds and scallions.
7. Enjoy!